Buta no Pressure Recipe

Buta no Pressure

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Ingredients

  • 1.5 lbs pork belly or pork tenderloin
  • 1 daikon radish
  • 1 cup sake
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 2 inches of ginger cut into 1/2 inch pieces
  • 2 tbsp sugar (I used brown sugar)
  • green onion
  • water
  • salt and pepper

How to make Buta no Pressure


This is a pressure cooker version of buta no kakuni, which is a pretty common household dish. While the traditional recipe takes about 3-4 hours to cook, my pressure cooker version takes about 1.5 hours to cook. RESULT!

BUT FOR REALZ. This is one of my favorite dishes. Total comfort food. I'd always go to a restaurant or depend on a friend's mom to have this dish, and it wasn't until about a month ago that I HAD to make it for myself. Due to today's Life 2.0 pace, I had to make it quicker.

  1. On a hot pan put a little oil and brown the pork on all sides. I use a bit of salt and pepper to get the flavor going.

  2. When browned gently transfer the pork to a pressure cooker and add the sake, ginger, green onion and put enough water to cover the pork. Whack on the pressure cooker lid and set it on high until the pressure release is piping on a steady rate. At this point, reduce the heat to medium and let it do it's thing for 30 minutes.

  3. When the 30 minutes are up, run cold water over the pressure cooker to lower the pressure and safely remove the lid. You should at that very moment get a wonderful aroma of sake, ginger and pork. Beautimus.

  4. At this point, I gingerly transfer the pork to a seperate place (be careful, they are pretty damn soft at this point) and strain the cooked sauce to get the ginger and green onion bits out and transfer some of the broth back into the pot (I saved about 1/2 for future use).

  5. Put the pork back into the pot with the broth and add the soy sauce, mirin, sugar and radish (you can at this point also put soft- boiled peeled eggs). With the lid off, let it simmer for about an hour.

  6. When the sauce has reduced a bit and everything has a wonderful caramely color. Serve and enjoy.

The only downside of the pressure cooked version is that it somewhat beats up the pork. But I think the for the quickness, it's worth it.

*I can't believe I used the term "Life 2.0".

  • yongfook
    yongfook says

    dayum. that's some melt in the mouth goodness right there.

  • Sinbad
    Sinbad says

    Always wanted to make this. Nice idea with the pressure cooker.

  • dubow
    dubow says

    OMG! i can eat those daikons all day every day... i LOVE them.

  • iconsam
    iconsam says

    It's good times. :)

  • wokkingmum
    wokkingmum says

    My hubby will love this!

  • telliecoin
    telliecoin says

    I made this recently! thanx for the recipe!!! my pressure cooker doesn't beat up my pork, you got pwned. kidding. not really. :)

  • iconsam
    iconsam says

    Your pressure cooker is obviously a higher lvl than mine. gg.

  • wucancook
    wucancook says

    One of my favorite foods ever. This and unadon. I've had a pork belly slab in my freezer from the farmer's market for a while now. I think this recipe will redeem it from the deep freeze! Nice presentation.

  • luvu2hrs
    luvu2hrs says

    Just made this yesterday night, came out wonderful. Thanks :)

  • tracynagel
    tracynagel says

    Wow.. that was divine.. It smelled so good, I couldn't wait it was done cooking so I stole a taste after it has simmered for 10 minutes.. delicious! And then it was even better when it was done. Pressure cooker doesn't beat up my pork belly either.

  • iconsam
    iconsam says

    Glad it worked out. I think I just had some really weak pork belly the first time I did it because it usually turns out fine for me too these days. :)

  • wannaberich
    wannaberich says

    i don't have a pressure cooker. what adjustments do i make when using a slow cooker? thanks for all your recipes.

  • iconsam
    iconsam says

    Using a slow cooker, you just have to add more water as it reduces. I've known people to cook this dish for over 4 hours using slow cook. Constantly adding water to the pot. Good luck!

  • muttoneer
    muttoneer says

    Lacking a pressure cooker, I made this recipe the more traditional way and it turned out great. The time involved makes me think you're on to something, though.

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