Adobo Inspired Pork ‘Kakuni’ – Pressure Cooker Method

Name: Adobo Inspired Pork ‘Kakuni’ – Pressure Cooker Method
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 800 g Pork Belly Block (Boneless); 1 cup Water; 2-3 cloves Garlic *crushed; 1 small pieces Ginger *very thinly sliced; 2-3 Dried Chilli *OR Chilli Flakes; *Note: You can add 2 to 3 teaspoons Black Peppercorn instead of Chilli; 2 tablespoons Sake; 2 tablespoons Sugar; 4 tablespoons Soy Sauce; 4 tablespoons Rice Vinegar *can be reduced for less sour flavour; 2-3 Bay Leaves

Hiroko Liston @hirokoliston

Melbourne, Australia

Pork ‘Kakuni’, a very popular Japanese dish, requires long slow cooking, but it can be cooked quickly and easily if you have a pressure cooker. This is my Pilipino Pork Adobo inspired ‘Kakuni’ that is cooked with extra ingredients such as Garlic, Bay Leaves and Vinegar. Pork Abode is cooked with Black Peppercorn, but I added Chilli which I prefer.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

4 Servings

800 gPork Belly Block (Boneless)
1 cupWater
2-3 clovesGarlic *crushed
1small pieces Ginger *very thinly sliced
2-3Dried Chilli *OR Chilli Flakes
*Note: You can add 2 to 3 teaspoons Black Peppercorn instead of Chilli
2 tablespoonsSake
2 tablespoonsSugar
4 tablespoonsSoy Sauce
4 tablespoonsRice Vinegar *can be reduced for less sour flavour
2-3Bay Leaves

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Steps

30 minutes

1

Add all ingredients except Pork in a pressure cooker. Cut Pork Belly into 5cm cubes and add to the pressure cooker.
2

Cook for about 20 minutes under pressure. When the lid can be removed, simmer, uncovered, until the sauce thickens.
3

*Note: If you don’t have a pressure cooker, add slightly more Water, cover with a lid, and cook over medium low heat for 2 to 3 hours until the meat is absolutely tender.