Pork Belly Kakuni with Daikon (大根と豚の角煮) is pork belly cooked until tender and simmered with daikon and boiled eggs in soy sauce based sweet sauce. We added daikon to our original Kakuni recipe this time. Daikon absorbs the flavorful sauce and complements the pork belly well.
Pork Belly Kakuni with Daikon
Servings: 4
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Ingredients
Instructions
- Slice onion thinly. Cut pork belly strips into the size to fit into a pressure cooker pot you use.
- Put onion slices and pork in a pressure cooker or instant pot and pour water to submerge. Pressure cook for 30 minutes or until meat becomes very tender. Let the pressure release naturally. If you don't have a pressure cooker, use a large heavy pot such as a dutch oven and cook for 3 hours until meat is very tender.
- Cut daikon 1 to 2 inch rounds and peel the skin. Cut into halves. Boil for 10 minutes or until soft. Boil eggs for 7 minutes.
- Remove pork from the pot, and cut into 12 pieces or so. (Discard the onions.)
- Heat a pan or wok with oil and green onions, and take the green onions out when browned. (Discard the green onions.) Cook pork pieces in the wok until surfaces are slightly browned.
- Add Soy Sauce, Sake and sugar. Put boiled daikon and boiled eggs in the pan and cook until the sauce thickens, stirring occasionally, about 10-15 minutes.
