You Can Cut it with Chopsticks: Tender Pork Chunks Using a Pressure Cooker

• 800 grams Pork belly meat (block)
• 50 grams Fresh ginger (thinly sliced)
• 1 Japanese leek (the green part)
• 8 Boiled eggs
• 300 ml Water
• 100 ml Cooking sake
• 40 grams Soft light brown sugar
• 50 ml Mirin
• 50 ml Soy sauce
• 1 tbsp Miso
• 1 White leeks (for garnish)

1. Cut the pork belly meat into 2 cubes (yields 16 cubes).
2. Line the meat in a frying pan, turn on the heat, and cook it until just the edges of the meat turn golden brown.
3. Add the meat from step 1, the broth, ginger, and Japanese leeks to the pressure cooker, and turn on the heat.
4. After bringing it to a boil and it has started to pressurize, reduce to a low heat, and stew for 25 minutes.
5. After the pressure has dissipated, turn the heat on again.
6. Once it has come to a boil and has started to pressurize, reduce to low heat, and stew for 25 minutes.
7. After the pressure has dissipated, add boiled eggs, and stew for 10 minutes over medium heat without covering with a lid.
8. Arrange on plates, and top with white leeks.

belly meat, ginger, japanese, eggs, water, sake, light brown sugar, mirin, soy sauce, white leeks

Taken from cookpad.com/us/recipes/146833-you-can-cut-it-with-chopsticks-tender-pork-chunks-using-a-pressure-cooker (may not work)