Pork Belly Kakuni with Daikon and Eggs (大根と卵と豚角煮)

By Japanese Cooking 101 · 120 min

Ingredients

Instructions

1. Thinly slice the onion and cut the pork belly into pieces that fit your pressure cooker.
2. Put the onion and pork in the pressure cooker and add enough water to cover. Pressure cook for 30 minutes or until very tender, then let the pressure release naturally. Without a pressure cooker, use a large heavy pot such as a Dutch oven and simmer for 3 hours until the meat is very tender.
3. Cut the daikon into 1 to 2 inch rounds, peel, and halve. Boil for 10 minutes or until soft. Boil the eggs for 7 minutes.
4. Remove the pork from the pot and cut into about 12 pieces. Discard the onion.
5. Heat oil in a pan or wok with the green onions, and remove them once browned. Discard them. Sear the pork pieces until the surfaces are slightly browned.
6. Add the soy sauce, sake and sugar, then add the boiled daikon and eggs. Cook, stirring occasionally, for 10 to 15 minutes until the sauce thickens.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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