Easiest Way to Make Tasty Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish

Easiest Way to Make Tasty Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish Delicious, fresh and tasty.

Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish. Great recipe for Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish. Simmered pork belly made easily in a pressure cooker. By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened.

Bring the ★ ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs.

Bring it to a boil again, and turn down the heat to low.

The meltingly soft simmered pork belly is sublime!

You can cook Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish

1. You need 400 grams of Pork belly (block).

2. It’s 4 of Boiled eggs.

3. It’s 15 cm of long piece Daikon radish (3 cm tall slices, quartered).

4. You need 1/2 stalk of The white part of a leek (sliced diagonally).

5. You need 200 ml of A. Water.

6. You need 100 ml of A. Sake.

7. Prepare 5 tbsp of A. Soy sauce.

8. You need 4 tbsp of each A. Mirin, sugar.

9. Prepare 1 tbsp of A. Rice vinegar.

10. You need 2 of knobs A. Ginger (sliced).

11. You need 1 clove of A. Garlic (sliced).

If you steam the pork belly slowly in a steamer, it will become meltingly soft.

The pork belly falls apart easily, so the key is to treat it gently with your tongs and spatula.

Open the cooker lid and check if the meat is already tender.

Just before serving, taste the soup.

Pressure Cooked, Meltingly Soft Simmered Pork and Daikon Radish instructions

1. Bring plenty of water to a boil in a pressure cooker. Add the pork belly cut into 2 x 3 cm pieces and parboil for 10 minutes, to remove excess fat and odor. Drain, and rinse under water..

2. Rinse the pressure cooker and bring the A. ingredients to a boil. Add the parboiled pork belly and the daikon radish pieces, then add the leek. Lock on the lid, bring up to pressure, and cook under pressure for 20 minutes..

3. Leave to cool down naturally. 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)..

4. Add the boiled eggs and simmer uncovered for about 20 minutes over low heat. Ladle the cooking sauce over everything occasionally. Keep simmering until the sauce has reduced by about half, and its done..

Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste.

From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking.

Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking.

A type of winter vegetable, daikon is.

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