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Pressure Cooker Pork Belly (Rafute)

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 60 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Main

    • 700g pork belly with skin
    • 200cc Awamori (Japanese liquor)
    • 🍬 50g brown sugar
    • 🧂 100cc soy sauce
    • 300cc pork broth
    • 200cc bonito dashi

  • For Pre-boiling

    • 1 piece ginger
    • 🧅 1 stalk green onion (green part)

PASOS

1

Place pork belly, green onion (green part), and ginger in the pressure cooker. Add enough water to cover the pork. Close the lid and heat on medium until pressure builds, then reduce to low and cook for 30 minutes. Turn off the heat and let the pressure naturally release.

2

Remove the green onion and ginger. Take out the pork belly, rinse off any scum, and cut into bite-sized pieces.

3

Clean the pressure cooker and add all ingredients, including the pork. Close the lid and heat on medium until pressure builds, then reduce to low and cook for 15 minutes. Turn off the heat and let the pressure naturally release.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 25g
    Proteína
  • 20g
    Carbohidratos
  • 30g
    Grasas

💡 Consejos

Use pork belly with skin for authentic texture and flavor.Awamori can be substituted with sake or mirin if unavailable.Serve with steamed rice or vegetables for a complete meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.