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Categories:
block eggs radish spinach japanese mustard soy sauce sake mirin sugar water If using water stalks worth The ginger
Viewed: 6 - Published at: 2 years agoIngredients
- 1 kg Pork belly block
- 5 Boiled eggs
- 2/3 Daikon radish
- 1 bag Spinach
- 1 Japanese mustard
- 120 ml Soy sauce
- 150 ml Sake
- 100 ml Mirin
- 40 ml Sugar
- 1 The rinsing water from rinsing rice
- 1 tbsp If using water, some rice (or rice bran)
- 2 stalks worth The green part of a Japanese leek
- 3 to 4 slices Sliced ginger
Method
- Make the simmering sauce.
- Put the sake and mirin in a pan, and bring to a boil.
- Cook until the alcohol has evaporated, add the sugar and soy sauce, and the sauce is done.
- Put a generous amount of oil into a frying pan, and shallow fry the pork belly block.
- Put the shallow fried pork belly block and all the parboiling ingredients into a pressure cooker and heat.
- When it comes to a boil, skim off the scum, lock on the lid and cook under pressure for 20 minutes.
- After 20 minutes, turn the heat off and leave until the pressure comes down naturally, and to continue to cook the pork with residual heat.
- When the pressure has come down and the cooker has cooled down, take the meat out and rinse it quickly.
- Cut into 5 pieces.
- Wash out the pressure cooker.
- Add back the pork belly, plus peeled and sliced daikon radish as well as the simmering sauce from Step 1.
- Heat the cooker to bring it up to pressure, and cook under pressure for 15 minutes.
- De-pressurize the cooker and open the lid.
- Push the daikon radish to the side, add the boiled eggs and place a piece of paper towel on top of the contents of the cooker to act as a drop lid (otoshibuta).
- Simmer to reduce for about 10 minutes, while pouring the sauce over the meat occasionally.
- Serve on a plate with boiled spinach.
- Spoon over some of the sauce with Japanese mustard on the side.
