Ugh. I’m stressed, with pretty much everything that’s happening right now. And I just want to ask why the hell my wisdom tooth needed to decide to hurt all of a sudden. These tooth will be take out in 2 weeks. So please excuse me for slow in response to your comments left here + less updates.
I guess this would be the last dish before this summer, to use my pressure cooker. Lorraine (Not Quite Nigella) asked me in her comment if I’d use the pressure cooker during the summer, which made me wonder what I could use this for. Of course exception of stews/braised dishes that are perfect for winter time. I could use it for mainly preparation process just to speed up cooking time for potato and carrots, but I was unable to come up with anything entirely cooked and finished in it. It’d just be too hot for summer wouldn’t it.. Any suggestions??
Today’s Yas’ special on the blackboard is Buta no Kakuni (豚の角煮) the Japanese braised pork belly. Historically it was introduced to Okinawa Japan from China as 東坡肉, then brought over to Kyushu region. The arranged version became the Kakuni today. I guess they look very similar, just taste differently as Kakuni doesn’t use common Chinese spices like star anises or five-spice powder. It rather tastes like something between a thick ramen soup and Teriyaki.
And yes, I cooked this late at night again, but there’s a rule – “let the kakuni marinated overnight.” Surprised to see me patiently waited?
FAT LAYERS. What’s not to like about it.
Cut the pork belly into thick rectangles – be sure to cut bigger than you want as they will shrink quite a lot. Place them into a pressure cooker with water and 2 green onions (no need to cut) and a small piece of peeled ginger, and cook for 15 mins.
Then skim the broth, add soy sauce, sake, mirin, sugar into the cooker. Cook for another 20 mins. Kakuni came out really nice and tender, again, so soft that they easily cut only with chopsticks! (that means, it was extremely hard for me to put on the plate for the picture..)
It goes really well with a beer – which I’m currently off. I wish I had buns to wrap this in and steam.
If you know any good dishes for summer that pressure cooker can be great for, let me know