Pressure Cooked Meltingly Tender Simmered Pork Belly (Buta no Kakuni)

• 500 grams Pork belly (block)
• 1 stalk Japanese leek (the green tops)
• 3 slice Ginger (thinly sliced)
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 100 ml Water
• 50 ml Sake
• 50 ml Mirin
• 4 tbsp Sugar
• 4 tbsp Soy sauce
• 1 knob Ginger
• 1 clove Crushed garlic
• 1 tbsp Vegetable oil

1. Put the pork belly, sliced ginger, and the green parts of a leek in a pressure cooker, plus water to cover the meat.
2. Lock the lid on.
3. Bring to pressure over high heat, then set the heat to low and cook under pressure for 10 minutes.
4. (Adjust the cooking time depending on your cooker.)
5. Leave to cool down and release the pressure naturally, and remove the lid.
6. Drain the pork in a colander or sieve.
7. Cut the pork belly into easy to eat pieces.
8. Put the cut up pork in a bowl, mix with the ingredients and leave for 10 minutes.
9. Cook the pork pieces in a pan with oil over medium heat.
10. Be sure not to let the pork burn!
11. Put the meat back in the pressure cooker with the ingredients and lock the lid on again.
12. Bring up to pressure over high heat, then set the heat to low and cook under pressure for 10 minutes.
13. Leave to cool down and release the pressure.
14. Remove the lid and simmer over low heat while keeping an eye on it, until the liquid in the cooker has reduced by half.
15. Done!

stalk japanese, ginger, soy sauce, sake, water, sake, mirin, sugar, soy sauce, knob ginger, garlic, vegetable oil

Taken from cookpad.com/us/recipes/169852-pressure-cooked-meltingly-tender-simmered-pork-belly-buta-no-kakuni (may not work)