Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish

• 400 grams Pork belly (block)
• 4 Boiled eggs
• 15 cm long piece Daikon radish (3 cm tall slices, quartered)
• 1/2 stalk The white part of a leek (sliced diagonally)
• 200 ml A. Water
• 100 ml A. Sake
• 5 tbsp A. Soy sauce
• 4 tbsp each A. Mirin, sugar
• 1 tbsp A. Rice vinegar
• 2 knobs A. Ginger (sliced)
• 1 clove A. Garlic (sliced)

1. Bring plenty of water to a boil in a pressure cooker.
2. Add the pork belly cut into 2 x 3 cm pieces and parboil for 10 minutes, to remove excess fat and odor.
3. Drain, and rinse under water.
4. Rinse the pressure cooker and bring the A. ingredients to a boil.
5. Add the parboiled pork belly and the daikon radish pieces, then add the leek.
6. Lock on the lid, bring up to pressure, and cook under pressure for 20 minutes.
7. Leave to cool down naturally.
8. Scoop off the fat floating on the surface (If you let it cool down completely and remove the solidified fat, the result will be really good).
9. Add the boiled eggs and simmer uncovered for about 20 minutes over low heat.
10. Ladle the cooking sauce over everything occasionally.
11. Keep simmering until the sauce has reduced by about half, and it's done.

eggs, radish, water, a, a, a, vinegar, ginger, garlic

Taken from cookpad.com/us/recipes/170625-pressure-cooked-meltingly-soft-simmered-pork-and-daikon-radish (may not work)