I love my Instant Pot. It also depends on how much alcohol in the recipe, too. When I took them out, the pork had rendered all of the fat so that only the meat was left, and when I did the second 10-minute cook in the sauce, the pork came out even leaner and quite broken down. Hi Nami, the pork belly block I purchased at the Chinese market has skin on top. Thanks in advance. I hope you find some recipes that you enjoyed while you lived in Okinawa. I’m either not doing this right or there’s a typo in the recipe instructions, which I followed precisely. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! I left out the Japanese five spice and only had 1/4 cup Mirin so substituted the remainder with 1/4 cup rice vinegar and 1/8 cup sugar. CiCi Li - Asian Home Cooking 3,276 views It will be easier to slice that way. WOO TAU KAU YOKE (STEAMED PORK BELLY & TARO) RECIPE *Serves 2-3 Ingredients (A) 1/2 lb Pork Belly ; 1/2 lb Taro (Cut to the size of the pork belly slab, and cut 7-8 slices) 1 Tsp Dark Soy Sauce; 1/4 Tsp 5 Spice Powder; 2 Tbsp Corn Flour; Oil for deep frying Do I need to increase cooking time? , Thank you so much for the quick reply! You will not need to increase the cooking time for the first part (blanching the pork), but for the simmering part, I would increase the time a bit (cook 15-20 mins) to so that the flavor will go in more. . YUMMERS. You can, but for the meat to soak up the flavor, I recommend to boil a big block first and cut into smaller pieces before adding seasoning. Hi Sandy! Use your instant pot to make this melt-in-your-mouth Pressure Cooker Pork Belly (Kakuni)! Like a ramen broth perhaps or some other stew…I’d love to hear your thoughts, thank you! Hi Selina! . The blocks were more fatty than meaty, so they looked like they melted. Thank you for trying this recipe. How would you adjust the instant pot recipe? Enjoy! Thank you for your kind feedback! I do not know why I didn’t get email notification of your comment, but I might accidentally delete it. I’m wondering if the initial cook should be a shorter time to preserve the integrity of the pork belly. This looks so good! My husband is Japanese and he loved it, so you know it’s legit. Enjoy the dish with a steaming bowl of rice, and it could well be your family’s favorite recipe. I had never used other types/brands of pressure cooker so for instructions on how to use your device, please refer to the manual. Love your recipes. even being on for 30mins. If you buy a block you can freeze the meat for 30-60 minutes and slice with a sharp knife (See this post) or cut into 2" x 2" or 5 cm x 5 cm cubes, which are typical Japanese pork belly (Kakuni) shapes. I just read the other comments and found that you said that you buy pre-sliced meat from Korean grocery store. This was so good ! I have a question, but how thinly do you cut the pork belly block? 8 mm thickness would be good I think. , This is definitely better with the dashi instead of plain water! Easy to make with few pantry ingredients. I made the kakuni and it was really great. Let’s talk about what to serve with Instant Pot shoyu pork? Hi Tasha! Especially because I have my PhD exams in two months, eating well and cooking quickly is super important for me! I actually cook this recipe often, and I do not have the issue you had. Question … for the boiled eggs, should it be somewhat raw inside? Tweet. This is absolutely yummy and I’m so glad I found it. I’ve tried all of your pressure cooker recipes, they all turned out so well. Thank you so much for your kind feedback! Stir to combine and close the Instant Pot. If you’re talking about pickled one… you don’t need to cook it. I don’t have any sake. It’s been great and cuts down on cooking time significantly for me! Yes, Japanese pork belly slices are like bacon, very thin. It’s great that you could find pork belly blocks – I know that some readers said it is hard to find pork belly, except for bacon… You can freeze for a few hours and then slice too. . . I offered my dear friend Ayu my “ cupcake service” to make her we... I’ve had this dish at many Chinese restaurants (and I love it!) Hi Yi-Nan! Should I remove the skin for this recipe? Your recipe worked so well! Love Japanese food! They are usually prepared days ahead and frozen until required. Ah yes, I did miss that. Lau Yee Chai’s Kau-Yuk (Chinese Pot Roast Pork) Boil a large pot of water. Thank you and keep on doing the great work! Whether you’re already familiar with how to make Kakuni on the stove top or had never made it before, I highly recommend making Kakuni with a pressure cooker. Add 6 – 8 lbs. Thank you! If you have a lot of Kakuni left in the pot, it’s easier to reheat in the pot so that it’s reheated through. In Japanese cooking, we prefer more “clean” taste and this pre-cooking time is actually important before seasoning. Just wanted to let you know that I made this last night for my family. This electric cooker has both a pressure cooker and s slow cooker function. I can imagine this machine is gigantic. Thank you so much for trying this recipe! Hi Dora! When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Hi Justine! Seriously. I would use it for this Okinawa Soba recipe. I’m so happy to hear you enjoyed this recipe. Yes, please remove the skin/rind. Thank you very much. May I know how the pork used for Kakuni called/labelled in Japan (supermarket)? I’m afraid that the meat and the fat may fall off after being braised. Boil a pot of water (enough to submerge pork belly). Serve the rice in a (donburi) bowl and pour the sauce on top. Hi Jean! These Yam Kau Yuk bowls take long time to steam to perfection. I love kau yuk. Then remove the pork, pat dry and slice pork into 1/2 inch pieces. And happy cooking with your new IP! Change the cooking time to 35 minutes. Thanks for sharing this recipe! I’m waiting for my kitchen remodel is finished and I can start cooking again. My mom has this stove top pressure cooker that makes everyone nervous when it makes a hissing, whistling, and rattling sound. I need to try tasting this mochi first! Even better than I anticipated. Hubby got one for me 2 weeks ago as his anniversary gift to me! As I got older, the dish was still a part of the menu, but I now realized that it was made with pork belly. I’ve had to modify so much of my cooking to try to accommodate the kiddos. xo . Very fatty pork belly. I see. I had been traveling and didn’t get a chance to go to grocery store to take a pic yet. I cook Japanese curry a lot, but I look forward to trying it out in the Instant Pot in a few days. The pork belly for the instant pot recipe was from a Korean market which was pre-sliced. I’m going to get sake & mirin now. If you’re using a stove-top pressure cooker, cook on high heat until high pressure is reached. How and when can I add pickled mustard greens? Hi,Nami-san, I’m a Japanese wife married to a Russian-American guy, living in Japan. I have to admit that I’ve never been on a kayaking trip for that long before. Update 6/4/2019: Instant Pot/electric pressure cooker is a popular tool now. If you like it a bit spicy, sprinkle shichimi togarashi (Japanese seven spice). Rinse the pork belly under warm water. Happy Chap Goh Mei to you! – Could you tell me how thick was your pork belly? Thank you. Followed exactly your instruction but couldn’t bring it to simmer. … After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there’s still 5 percent of it.”. Hope you enjoy making delicious recipes using IP! . I’d go with the same thickness so you can follow the exact recipe. I don't think I'm ready to make it as time consuming :) So drop by and 'Enjoy' yours one! 3 years later…I got my instant pot and after mulling about it I finally tried this recipe. Thank you! Updated December 14, 2013 Hainanese Chicken Rice is one of the best Malaysian comfort food, and most ingredients are easily obtainable... One of my favorite Japanese desserts/cake is Dorayaki . Actually this is pre-cut recipe. Buta Bara 豚バラ肉 is the sliced pork belly BUT Japanese sliced pork belly are thinner cut than the one I used here as I got these from Korean supermarket. I have a question about this pork dish. The kakuni is bubbling away as I type and I had a burning question: do I REALLY have to throw away all that porky broth? . The official doctor’s recommendation in Japan is to wait until 12 months to introduce sake/mirin to the kids, and we have to make sure to cook (boil) it before using it. So what you’re saying is that you will boil the water first, add in the pork to blanch (which means just short cooking), and then wash. Well, it comes down to preference, but it doesn’t render fat enough in such a short cooking time and then later you will be cooking in a fatty sauce. Press the “Sauté” button on your Instant Pot and heat the oil. And thanks for the confirmation , By the way, I saw your photos updated on your Facebook. Hi Wendy! . I meant I keep my InstaPot under the floor in my kitchen that is haha. Place 2 tbsp of corn flour in a bowl, and lightly toss the fried taro in some corn flour; ensuring both sides are coated. I often use them and am always assured that they turn out yummy and well-received. Nope, no need. . “Meat/Stew” vs “Manual” doesn’t matter as long as you cook the same time. Your recipe is super easy to follow and it’s really delicious. xo. Heat 1 tablespoon oil in a wok. . However, it requires at least 2 cups of liquid to pressurize, so it may take a little longer to pressurize. Hi Nami, do you use pork belly with skin or without skin for this recipe? Let the mixture come to a boil, then stir in the slurry mixture and let the sauce thicken. Fantastic meal. Thank you for trying this recipe! Sorry for the misunderstanding. I keep it stored away under my floor when I am not using it . I used a pre-sliced pork belly from the Korean market for this recipe. Reduce the heat to medium, and cook for about 20 minutes. So You might want to cook as a block or slice thick yourself or cut after being cooked. Yes, I understood. Pour sauce over the assembled pork and taro dish. , There are other variants of Gau recipe using coconut milk to replace some of the water. I edit instructions by improving my sentences to make it clear (especially if someone has trouble understanding my English). You used dashi in the traditional stove top version. Is Sake & Mirin suitable for 15month old? Typically we do not use the first boiling liquid in Japanese cooking. Hi Nikolai! Hi Alan! After being stationed in Okinawa, I’m always on the hunt to replicate the most amazing food I’ve had in my life! You can use pork shoulder (this is my next choice) or loin (but it won’t be as ‘melting’ and the meat is not as tender). Thank you for creating all the easy-to-follow delicious recipes! My family loved it. I received many requests for more Instant Pot recipes after I shared my Slow Cooker Chicken Wings recipe. Heat wok with 1 Tbsp of oil. Hi Jade! Could it be that? Oh I see! I live in the US (San Francisco) so I cook Japanese food with ingredients I can find from a local Japanese grocery store (which we can buy almost everything, but not too many choices to pick from). – Was there enough fat for the block/slices you got? Shock par-boiled belly pork in ice water to stop cooking process, then place in colander and drain all water thoroughly (about 1 hour). This tasted just like the Kakuni I had in Japan! Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins). Hi Alice! Heat a medium sauce pan with cold water over high heat, add the pork belly with ginger, green onions, star anise, and shaoxing rice wine. I ate so much Japanese food growing up in Taiwan so Japanese food is very important to me. But definitely a fabulous version of a Japanese classic. But finally, I could find your website, that is ,saving my cooking life everyday! I followed the cook times. Remember to check the water level of the steamer occasionally and add more hot water if needed. I used the pre-sliced pork belly from Korean grocery store – their slices are much thicker than Japanese pork belly slices (Japanese version is bacon thickness, while Korean is about triple thickness). . Can I put all the seasoning and water into the half cooked and washed pork? . Thank you so much for your kind feedback. Happy Anniversary! Thanks so much for your very kind feedback! I always wanted to get both devices but I didn’t have space for them, so I’m super happy with my Instant Pot. I’m glad you figured out your level of sweetness. EASY PRESSURE COOKER BRAISED PORK WITH YAM VS HAKKA KAU YUK Hakka kau yuk is a traditional dish where I still follow the traditional way of preparing the dish. It was wonderful. Hi Nikolai! Thanks so much for introducing me to the recipe and the device. Please do not use my images without my permission. Thanks for sharing all these Instant Pot recipes, I wouldn’t know how to use my pressure cooker otherwise! Hi Ben! Chinese Kau Yuk We all grew up eating this dish at every occasion celebrated at a Chinese Restaurant. Even so, when you reheat and pour the sauce over etc, it should not be tough or fibrous. The preset mode is helpful if you don’t have to adjust (just one click) but if you adjust the timer, it’s same as. It seems like a dish that requires quite a few different steps to achieve the final delicious dish. . Buy our best-selling e-cookbook for 33 more easy and simple recipes! Shichimi Togarashi (Japanese seven spice), Pressure Cooker Spaghetti Bolognese スパゲッティーボロネーゼ (圧力鍋), Roger Dahl's Comic Japan Worldwide Giveaway (Closed), Kurobe Gorge - Japan's Nature Wonder 黒部渓谷, http://www.hawaiianelectric.com/heco/_hidden_Hidden/Recipes/Gau-(Chinese-rice-dessert), https://www.justonecookbook.com/braised-pork-belly-kakuni/, https://www.thekitchn.com/instant-pot-cook-time-half-recipe-22932622. Thanks for the recipe!!! Wow, simply amazing! Hi Monette! Please post more recipes using the Instant Pot! It was so easy and the pork was soft and delish as promised. , Instead of 2 steps (35 min, 10 min), could those be combined into one step? You can use onion, leeks, shallot, as a substitute. Add ½ cup Shaoxing wine, ¼ cup light soy sauce, 2 tablespoons dark soy sauce, and 1 cup of water. For 3-4 lb meat, please increase the seasonings by 50%; Remove skin/rind if there is any or ask the butcher to remove it for you. I am still very much a novice with the instant pot but we all agree this is definitely as oishii as one of the japanese restaurants in town! However, it’s best to use your own judgment for your children and do what’s best for them. So when I was asked to join this motley group of guys/girls I said sign me up. Fantastic my husband said and great that there is one piece over for tomorrow, thank you for posting!!!! Thank you for your reply! Thank you! Gochisou sama deshita. Hi Soleilnyc! please provide instruction with stove-top pressure cooker, after the first 30 mins, do another 15 mins with eggs? For soy sauce, Koikuchi soy sauce is the most common Japanese soy sauce used for recipes, and Nami used “Koikuchi” in this recipe. Is there a substitute for the pork belly (can’t find it locally) or does that defeat the recipe? I ended up making it with both pork tenderloin and a little bit of pork belly I had left and it was still pretty good. This is just how we’re typically advised in Japan. Have you ever doubled the recipe and, if so, did you double the sauce mix or change the cooking time? . If you have a stove pressure cooker, put bowl into pressure cooker with about 2 inches of water and cook in high pressure for 30-40 mins. Much faster to cook and just as tasty. If you’re going to get a block, you can cook with block, and cut later OR you can slice first. With a pressure cooker, these worries go away and the process is very simple. https://www.justonecookbook.com/okinawa-soba/, It’s too weak for ramen. Hi Sasha! , Cool you got an IP! Even though it is both a slow cooker and pressure cooker, I actually use the pressure cooker function more often than the slow cooker function. My. Required fields are marked *. Place the pork belly and egg (add blanched green vegetable if you have any). I tried your pressure cooker short ribs recipe and it was delicious. , I’ve enjoyed cooking your other recipes and this one looks delicious, too. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or … Now, set the Instant Pot to the meat/stew setting on high pressure for 20 minutes. Sorry I’m quite new to Japan, so I’m not used to the Japanese supermarket yet. So if you don’t like mushy vegetables, you can release the pressure and add the vegetables toward the end, or cut vegetables slightly bigger (so it takes longer to cook). Thank you for your kind feedback! Aww I’m so glad you enjoyed this recipe! Stocked with some taro and a piece of pork belly at home, I knew I had to attempt to make "Woo Tau Kau Yoke" (Steamed Pork Belly & Taro). Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Cut in 5/8-inch slices. Recipe looks great! Without skin. Is there a reason dashi is not needed here? Bring to a boil, cover, turn down to low and let simmer for 30 min. Do you have any recommendations for cooking kakuni from frozen pork belly? I guess it would be harder to see the green onion and garlic, but it would make the recipe easier…, Hi hmucha! . If you don’t smell the alcohol then it’s already gone. And if so, how thick should I slice them? All images and content on this site are copyright protected. I just made this. Just like my mom used to make. You should double the seasonings as well, and cooking time should be same as long as cooking condition is the same. In Japanese cooking, it’s important to have “clean” flavor, and we consider this pre-boiling (before seasoning) is an important step. Did you use instant pot to make those eggs and at which setting? Hi Mina-san! We don’t want that unwanted flavor and fat from the pork… Hope this makes sense. Loved this–instant pot makes it so much faster! It’s not the green onion and garlic that we don’t need. I really really appreciate you, Nami-san! . You have an Instant Pot in Japan! Maybe some condiments were very cold? Make sure the steam release handle points at “sealing”. Pork belly block sold at Japanese market is usually already skin off. Pork Belly with Taro, Happy Chinese New Year! Gather all the ingredients. Freeze 2-3 hours or so you can slice thinly. Hi Nani, I love all your recipes and a big hello from Australia. Anyway, thank you also for the discussion . What I like the best is how easy it is to clean up. Hope you will like that too. This year (2016) marks the 20th year that I’ve been comfortably and safely … I’m hoping to post more Instant Pot recipes this winter. For simplicity, I’ll just cut and paste from Food Network, but a quick Google across different platforms will give the same basic conclusion: “The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol. It was hard to throw away the first cooking liquids and onions and ginger but I’m glad I did. Can you recommend another cut of meat to substitute for pork belly b/c pork belly are very fat so I can only cook this dish twice a year. It is traditionally served along-side wonderful soft steamed sweet buns. I’m happy to hear you enjoyed this recipe. Heat oil over medium heat and brown pork until skin is very crisp. Including Kakuni, Nikujaga, Bolognese sauce, and so on. 3 Shares. If you look at this video recipe, you see how mine looks. The pressure cooker which I had been using since we got married had broken several month ago, then my husband bought Instant Pot by Amazon suddenly. Raise your hands if you love HOOTERS Chicken Wings!!! I was upset, coz almost just few instruction or recipes in Japanese on the internet , even in the Japanese biggest cooking site “ cookpad “ doesn’t have anything. It will take about 5-10 minutes for the Instant Pot to come to pressure. Is there a difference? . I’m going to post next pressure cooker recipe soon.. I’ve been delaying for 2 months! , Great! There’s no grease splatter or the risk of burnt food since the machine switches to warm after the set time. Hi Nikolai! xoxo. . Hope that helps! Even using powdered dashi has made a huge difference [drool emoji], Hi Patrick! Then using a deep dish/bowl, arrange the pork & taro slices, alternating each piece. Thank you so much for your feedback, and I’m happy you got to enjoy this at your home during this pandemic. Place both pieces in a pot and cover with water. Hi Gayle! You can unsubscribe at any time by clicking the link in the footer of our emails. This was delicious. They sell 豚バラ in a block too… I forget how it was written. I was used to hearing the sound, yet for the longest time (and still), I don’t feel safe using it by myself in my own kitchen. Hi Nami! Cook the pork belly. If you’ve never had Japanese pork belly dish called Kakuni (角煮)… oh my gosh, where should I begin? I have onions and Korean chives. Hi Weston! This electric pressure cooker is very easy and user-friendly. This was fantastic! Powered by. I made it tonight and It is the best pork belly I’ve ever had by far. And have fun cooking in IP! Julia. I added some carrots and just a few garlic bulbs. Your pork wasn’t cold uncooked meat (skipped previous step), right? I finally made this dish. Fibrous or tough meat happens to the different cut of meat like tenderloin and loin… I’m really not sure why pork belly gets dry. I see you’ve updated the recipe! Share 3. F ollow step 1 to 3. I’m glad to hear you liked the recipe! Hi Jonathan! Happy Labor Day weekend . Thank you for responding to Amy! Sure you can do that. xo. Notify me of followup comments via e-mail. whole cuts of belly pork and boil for 10 to 15 minutes. Do I have to include eggs in this recipe? but have never thought about making it. I think you can just add it as a topping after serving the meat. Yam Kau Yuk. Hi Nami-san, I made kakuni with instant pot for the first time tonight. Haha, I’m so happy you finally tried this recipe! Because you can cook it FAST. I'm Nami, a Japanese home cook based in San Francisco. I’m so glad to hear that. I have never doubled the recipe, but as long as it doesn’t exceed the limid for the pressure cooker, it should be okay. Today I’m sharing one of my favorite and super delicious Instant Pot recipes, Pressure Cooker Pork Belly (Kakuni)! Actually I live in Japan, and my girlfriend was quite impressed by this recipe. I apologize for my late response (due to my travel). I would really appreciate if you could help to check the name of pork belly in the Korean supermarket when you happen to go there I bought the Japanese sliced pork belly few days ago to make Yakisoba and I think the cut is too thin for making Kakuni. I’ve been wondering what the standard practice is in other countries, and whether the recommendation in the States to leave out alcohol might not be universal. Hope you are doing well! Hi Jen! Cooking/Sauteeing meat and vegetables before actual pressure cooking only adds more flavors and complexity from browning the ingredients. I’m so happy to hear you tried this recipe and your family enjoyed it! xD, I’d say up to 3-4 days? It’s all gone… Next time I’m going to have to double the recipe! I’ll continue to share more pressure cooker recipes (but I can’t share all the time as not everyone has it… :)). Pin. I do not think you mentioned about it in your recipe. I’m so happy to hear you like this recipe! I’ve made this before, and it’s fabulous! In any case, I love your recipes. Your email address will not be published. It was just big enough for a small pork roast and kraut with a 1/2 a pack of hot dogs. The meat was about one inch by two inches thick. Shock par-boiled belly pork in ice wate… Pre-Program mode (like Meat/Stew) makes it easier for users with one button, if you don’t change the cooking time, etc. I got my first pressure cooker was a hand me down from my grandmother when I was in college. It is traditionally served along-side wonderful soft steamed sweet buns. Hi Penny! Or can I leave it out without losing flavor? Brown sugar can be used to replace the wong tong (Chinese slab sugar, labeled brown sugar candy). I updated the recipe. For information about our privacy practices, please visit our website. In Japan (or Japanese markets here), pork belly is sold skin-less. Thank you for your kind feedback. Thank u! Thanks Nami! Yay!!! Then you keep that in a jar etc and use in whatever recipes that require sake (or mirin). Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Hi Kenya! Simple theme. Hi Sarah! Put the pork belly back in the Instant Pot and add ½ cup water, ¼ cup sake, ½ cup mirin, ½ cup soy sauce, and ¼ cup sugar. I’m so glad you enjoyed it! It is indeed. Thanks so much again for a wonderful recipe! ), would you recommend using the koichuchi shoyu for this recipe? However, Okinawan Rafute, which very similar to Kakuni, is cooked with skin-on. Hi Kyouko! Very fatty pork belly. In most of the recipes, cooking time doesn’t need to be changed for 8qt Instant Pot. Add in Nam Yue and the rest of the sauce ingredients (B) except the slurry mixture. I really hope you’ll enjoy this recipe as much as my family does. Our furry companion we adopted from the animal shelter back in March 2009. I doubled this recipe on my first try and it tasted amazing. I am not sure what is wrong in the situation… It’s not much liquid, so liquid + meat in the pot should’t require over 30 mins to start boiling…. Cover and lock the lid. One in Sunnyvale, Hankook Supermarket. Now that you have a pressure cooker, do you think you can come with a recipe for a Chinese mochi called Gau http://www.hawaiianelectric.com/heco/_hidden_Hidden/Recipes/Gau-(Chinese-rice-dessert) I would think that a pressure cooker would really cut back on the 4 hour steaming time.