A friend gave me a pressure cooker, so I tried making simmered pork belly with it, something I was never good at before. My husband used to make it for me before, but I got a bit competitive, and looked at lots of cookbooks to come up with my own adaptation...and this is the result.Adjust the final simmering time to your taste. The pork is delicious even without this simmering step, but it makes it taste richer, so I simmer it down until it's almost too much. It becomes almost too rich... It can burn easily, so pay attention. Recipe by ange

My family loves simmered pork belly. After a lot of experimentation, I got to this method for making light tasting pork belly that elderly people can enjoy too. This is now our standard recipe. It takes some time, but the leftover simmering liquid can be used to cook vegetables the next day (see hints) so it's worth all the effort.If you like this to be richer and fattier, reserve about a cup of the parboiling liquid in step 4 and add to the final simmering liquid (reduce the amount of fresh water to 2 cups.)There's enough simmering liquid to cook 1 kg of pork belly, so you can reduce it if you like, but if you make it with this amount, you can simmer parboiled daikon radish or potatoes in the leftover liquid the next day, which are delicious. So even if you use a lot of ingredients, it doesn't go to waste! For 4 servings (500 g). Recipe by Chakore-to

I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant.Please cut the pork into large pieces because it will shrink when once fried and simmered. Please let it cool down at room temperature after Step 8, and warm it up when you are ready to serve it. Recipe by Setsubunhijiki

The meltingly soft simmered pork belly is sublime! Enjoy with soft-boiled simmered eggs!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.If you use a pressure cooker you can shorten the cooking time. If using a pressure cooker, instead of simmering the pork for 3 hours, simmer for 15 minutes and then just leave as-is to cool in the simmering liquid. For 5 servings. Recipe by Cooking S Papa

Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.You just need to work hard to prepare the pork belly. After that, you only need to simmer!You can cook them to your preference by adjusting the cooking time with the residual heat and simmering time. For 4 servings. Recipe by Atorie sara

This is a recreation of a recipe that mixes eggs and katakuriko, which I either saw on TV or read in a magazine over a decade ago. I usually eye-ball the ingredients - my friend asked me about the measurements, so I noted them down for the first time. You could make mistakes using meat blocks, but you won't with this fork-tender dish. It's our family's simmered pork belly recipe.The key is to mix everything well in Step 3. The meat cooks quicker and soaks up the flavor better if you roll it up with your fingers rather than squeezing it together.Make sure to taste the sauce at Step 6. If it's too concentrated, add water. If it's too plain, simmer more to reduce the sauce. For 4-5 servings. Recipe by Kuushinsai

The fizz and sweetness from coke does a good job! You can make soft kakuni so easily.Coke will add sweetness and the fizz helps soften the pork.Cook earlier and allow to rest so that the taste blends well. Then warm it up again just before you serve to ensure a delicious taste. Daikon radish is optional! You can also add other vegetables. I used zero calorie coke but the result was the same as using normal coke! Recipe by Sachikukkari-

Japanese style simmered pork ribs. Kakuni is the same method, but uses pork belly without the bones.Either cuts you use, you can do this same technique.https://youtu.be/qa7GVnPC4-w

I wanted to eat meltingly soft kakuni-don!This kakuni is sweet. So if you prefer less sweetness, please adjust the sugar amount to taste. For 2 servings. Recipe by Majo mei

I created this easy and delicious dish without using string, parboiling, and with the minimum amount of seasoning.Cutting the meat into bite-size pieces at the beginning removes the need to slice it at the end.The taste is not too sweet. Please adjust the amount of the seasonings to your liking.Please be careful not to simmer it too much, it will make the dish too salty. Recipe by santababy

I've been living abroad for school since last summer. I had a dinner party to introduce Japanese food to my friends, and this was one of the dishes served. As thinly sliced pork is not available here, I searched for other dishes and thought kakuni would be nice. Pork-kakuni is hearty and flavored with Japanese ingredients, and was a hit!Make sure you don't marinate the pork in kiwi, coke, and yogurt for too long!A Japanese person like me, may prefer lighter flavoring, but non-Japanese people may prefer it stronger. Recipe by YUDAI@EUPH

By using a pressure cooker, you can make a pork simmer in just 40 minutes with a genuine taste!A lot of people don't like pressure cookers, but with my "Ma Roniex" cooker, it's just like cooking with a regular pot. Definitely check out their home page!When the pressure starts, the sizzling sound and the rumbling of the counter-weight might be scary to some. If you're one of these people I recommend the "Ma Roniex" pressure cooker. It doesn't make any of those sounds, and with a glass lid you can use it like a regular pot after pressure cooking. Recipe by hf370418