Hi Julia! I see. Share . There’s no grease splatter or the risk of burnt food since the machine switches to warm after the set time. Happy Chap Goh Mei to you! Personally, I might try it again with a little less sugar. , https://www.justonecookbook.com/pantry_items/sake/. Cut the slab of pork belly in half so it will fit in the pot easily. Hi Alice! I tried your pressure cooker short ribs recipe and it was delicious. Remove and soak pork belly for about 15 minutes in cold water to wash oil oil and regain moisture lost in deep frying. Thank you! Trying to think why – it doesn’t take that long to get the liquid boiling (in video, you see boiling stage around 2:11). No, unless it’s a significant amount difference, it should be the same cooking time. Hi Art! Kau Yuk with Taro. Thanks for trying this recipe and I’m sorry it didn’t come out the way it should. In general, Japanese recipes use a few tablespoons of sake and mirin to make sauce or season the simmered dishes. I have an 8qt InstantPot. I truly appreciate it! Thank you for trying this recipe. You would cook sake (or mirin) in a pot, bring it to a boil, and let it cook until alcohol is evaporated. Your recipe worked so well! Yes, peel the eggs first, and then add to the IP. ), would you recommend using the koichuchi shoyu for this recipe? If you’re going to get a block, you can cook with block, and cut later OR you can slice first. Hi Bkhuna! Additionally, I read your post about soy sauce (very informative! I used your method to make some Okinawan shoyu pork to top my ramen and it was out of this world! Why? It was marvelous. Hi Jade! 8 mm thickness would be good I think. I’ve had to modify so much of my cooking to try to accommodate the kiddos. . When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. It was delicious! I’m going to get sake & mirin now. . Are you planning to post any more recipes that use the Instant Pot? Since sake and mirin are pretty much in all recipes, and we do not omit them for kids (unless it’s for a baby under 1 year old). Oh! I ate so much Japanese food growing up in Taiwan so Japanese food is very important to me. Definitely saving and I look forward to trying more of your recipes! Thank you so much for your kind feedback, Leslie! It’s been great and cuts down on cooking time significantly for me! Hi Soleilnyc! Hope this helps! I like making this when I don’t have much time. But definitely a fabulous version of a Japanese classic. Here's the adapted recipe. It seems a waste…I know you want a clean flavor for the kakuni but perhaps the broth in another use would be ok? Just like my mom used to make. , There are other variants of Gau recipe using coconut milk to replace some of the water. I used the pre-sliced pork belly from Korean grocery store – their slices are much thicker than Japanese pork belly slices (Japanese version is bacon thickness, while Korean is about triple thickness). Having the veggies cook in the sauce sounds like it’ll be really yummy! New Instant Pot recipe coming this weekend too. If you look at this video recipe, you see how mine looks. Press the “Sauté” button on your Instant Pot and heat the oil. Brown sugar can be used to replace the wong tong (Chinese slab sugar, labeled brown sugar candy). 3 years later…I got my instant pot and after mulling about it I finally tried this recipe. Thanks! Simple theme. I would start just following my recipe (see this post: https://www.thekitchn.com/instant-pot-cook-time-half-recipe-22932622) but check the result and see if you can adjust based on how it’s cooked. Hi Alan! Hi Cathy! , Hi. So happy to hear your feedback and thanks for writing! I also should mention that we pre-make alcohol-evaporated sake or mirin and use it for recipes (without worrying about evaporating). Notify me of followup comments via e-mail. The only this is I don’t have any scallions. Clean pork belly and par boil the pork for about 10 minutes. I was upset, coz almost just few instruction or recipes in Japanese on the internet , even in the Japanese biggest cooking site “ cookpad “ doesn’t have anything. You will not need to increase the cooking time for the first part (blanching the pork), but for the simmering part, I would increase the time a bit (cook 15-20 mins) to so that the flavor will go in more. Thank you! Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down and unlock the lid. My. I’m waiting for my kitchen remodel is finished and I can start cooking again. xo. Your email address will not be published. Thank you for your advice! The See Dai Doo Society of Honolulu hosted a cooking demonstration on June 18, 2016. This looks so good! Even using powdered dashi has made a huge difference [drool emoji], Hi Patrick! I’m glad it came out well! . It will take about 5-10 minutes for the Instant Pot to come to pressure. In case you’re interested, I put the recipe below for my regular Kakuni recipe you can make using the stove top. Or can I leave it out without losing flavor? Thanks! If you buy a block you can freeze the meat for 30-60 minutes and slice with a sharp knife (See this post) or cut into 2" x 2" or 5 cm x 5 cm cubes, which are typical Japanese pork belly (Kakuni) shapes. You have an Instant Pot in Japan! Thanks! If … The Japanese name for this dish is Kakuni (角煮) and it simply tastes amazing with rice. Thank you for this great recipe！I make it at least 2 times a month and my family loves it! . Yeah I guess you have no choice. Kau Yuk (Steamed Red Pork) - yield: 8 to 10 servings (I halved the recipe below) Ingredients: 3 pounds pork belly 1 pound taro, sliced 1/2-inch thick oil for frying Sauce: 1 bottle red bean curd sauce (8-oz.) Share 3. Google has many special features to help you find exactly what you're looking for. I can’t believe how good this is! Hi Jonathan! Add 6 – 8 lbs. Yes, I understood. Cut in 5/8-inch slices. I have no idea how it tastes like. Press the “Manual” button to switch to the pressure cooking mode. using manual… so it’s up to you how you want to use it. This is from Chun Wah Kam Noodle Factory in Honolulu, HI We have had Kakuni in our fav restaurant (Kura) in Ak, New Zealand but we live in Portland, OR now and it’s not a good time to go to restaurants of course. Carefully removed the steamed dish, place a serving platter over it and invert the dish. Just made this tonight and it was awesome! I hope you enjoy my Kakuni recipe using a pressure cooker. Add the pork and cook until lightly browned. Hi thischris! Hi Fen! I finally made this dish. Thanks so much! Use your instant pot to make this melt-in-your-mouth Pressure Cooker Pork Belly (Kakuni)! I’m so glad to hear you enjoyed this recipe! And thanks for the confirmation , By the way, I saw your photos updated on your Facebook. Hi Justine! You can skip this part to cut down the cooking time, but it will render more fat and make the dish tastier. Thank you! Ensure that they are packed snuggly in the dish. The microwave sometimes has hot spots and is not thoroughly reheated. Hi Penny! They sell 豚バラ in a block too… I forget how it was written. just bought the instant pot and now I know the first dish I want to try with it…this looks/sounds amazing. Do I need to increase cooking time? Use your instant pot to make this melt-in-your-mouth Pressure Cooker Pork Belly (Kakuni)! Yup please help me check out the kakuni block when you are back to Japan, but only at your convenience I understand that it’s your family trip so it’s okay if you don’t have time for that. The tender pork cooking for hours simply melt in your mouth and the sweet and savory sauce…ah, it’s hard not to drool thinking about it. https://www.justonecookbook.com/rafute/ If you prefer cooking this Kakuni with skin, we recommend pre-boil the meat to reduce the fat and unwanted smell first as we do in the Rafute recipe. Stocked with some taro and a piece of pork belly at home, I knew I had to attempt to make "Woo Tau Kau Yoke" (Steamed Pork Belly & Taro). Thanks!! Place 2 tbsp of corn flour in a bowl, and lightly toss the fried taro in some corn flour; ensuring both sides are coated. The only thing i regret is not taking your advice, Nami, to use slab pork belly (rather than pre-cut). Buy our best-selling e-cookbook for 33 more easy and simple recipes! Step 3, Boil water and salt, add pork and simmer 30 minutes. Thank you so much for your kind feedback! I wonder why the meat was tough and fibrous…. It’s all gone… Next time I’m going to have to double the recipe! So happy to hear you enjoyed this recipe. If you can’t take it due to religious reason, then need the same amount of water. Hi Selina! Everyone really enjoyed the melt in your mouth pork fat. Hi Sylvia! Thank you very much. Hope to see you. . This year (2016) marks the 20th year that I’ve been comfortably and safely … This tasted just like the Kakuni I had in Japan! We hope this helps! So when I was asked to join this motley group of guys/girls I said sign me up. Loved it! – Could you tell me how thick was your pork belly? Good stuff! This is absolutely yummy and I’m so glad I found it. Thanks! I will try those stores next time I make kakuni! As I got older, the dish was still a part of the menu, but I now realized that it was made with pork belly. It seems like a dish that requires quite a few different steps to achieve the final delicious dish. I have more recipes coming, the newest one will be Oxtail Soup. In winter months, I keep my IP on the counter all times! Hi Nani, I love all your recipes and a big hello from Australia. I've had this dish a couple times and remembered mom making it at home too many years ago. I haven’t checked out your curry recipe but I’ll take a look. Tried the recipe last week. Thank you so much! Just wanted to let you know that I made this last night for my family. And it did not disappoint.The only thing I did differently was add in the greens at the very end. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! Thanks a lot for the advice. I just got the Instant Pot pressure cooker and was so thrilled to not only find your recipe but to also see you using the Instant Pot. Cover and lock the lid. Haha, I’m so happy you finally tried this recipe! Hi Amy! ( Australian pork has a game smell and I usually blanch it with boiling water and ginger,n wash it before stewing. Arigato!! My pork belly (from the Korean market) was pre-sliced into ¼ inches. So You might want to cook as a block or slice thick yourself or cut after being cooked. Hi Sarah! . However, if you only need to reheat just one piece of Kakuni, microwaving is easier. Kau-Yuk (Chinese Pot Roast Pork), Lau Yee Chai’s; Miso Pork Pot Roast; Roast Pork ‘n Gravy, Pat’s; SPAM Donburi; Sweet & Sour Spare Ribs, Aunty E.J.’s (pressure cooker version) Tonkatsu (plus sauce shootout!) No worries! This was so good ! Thank you!! The preset mode is helpful if you don’t have to adjust (just one click) but if you adjust the timer, it’s same as. Even better than I anticipated. I just saw it… I’m sorry! Aww I’m so glad you enjoyed this recipe! I made this tonight for the second time and my husband loves this! Thank you for responding to Amy! Set aside. xo . How is it in the Japanese kitchen? I also put Daikon. So happy to hear you tried this recipe and enjoyed it (and are making it again!). I do not know why I didn’t get email notification of your comment, but I might accidentally delete it. Thank you for your kind feedback! I received many requests for more Instant Pot recipes after I shared my Slow Cooker Chicken Wings recipe. I just bought a pack of belly from Costco , Hi Karen! I think I could’ve skipped the garlic but the carrots were soft and delicious! Thank you so much for trying this recipe! Thanks so much for introducing me to the recipe and the device. Hi Jean! Thanks so much for your very kind feedback! will the eggs over cook? Thank you so much for trying this recipe! Even though it is both a slow cooker and pressure cooker, I actually use the pressure cooker function more often than the slow cooker function. As I got older, the dish was still a part of the menu, but I now realized that it was made with pork belly. Seeing my ingredients picture at Step 1, do you think your pork belly has a lot more fat than mine? I have never doubled the recipe, but as long as it doesn’t exceed the limid for the pressure cooker, it should be okay. Hi Amy! Question: if I were to double the serving size, should I double the seasonings? Do visit my blog for Giveaway! Nope, no need. The official doctor’s recommendation in Japan is to wait until 12 months to introduce sake/mirin to the kids, and we have to make sure to cook (boil) it before using it. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins). Thank you, Nami! Search the world's information, including webpages, images, videos and more. I love to cook Japanese dishes – always referring to your blog. Hope this helps! "Kau Yuk is a favorite of my wife s. Have had it at Le Hou, Jumbo, Dragon City, Superior, Best Panda, Fountain Court, and Eight Immortals in S. F. and Golden Wok and Silver House in San Mateo, and Silver Lake and Pan Tao in Cupertino. Cut the green parts in half. The meat will take about 35 minutes to cook and another 20 minutes to depressurize for a total of about 1 hour and 5 minutes. Question, about how long will the left over sauce last in the fridge? Place both pieces in a pot and cover with water. Oh I see! Fantastic my husband said and great that there is one piece over for tomorrow, thank you for posting!!!! This was delicious. Hello Nami! Remove from broth and dry with paper towels. Enjoy! Egg should be okay (as you see in my pictures) but if you are worried about green circle around the eggs, you can add in later too. I’m so happy to hear you enjoyed it. Thank you for your kind feedback! Thanks! You will still need to defrost most of it so you can properly sear. , Great! . Thanks in advance. I use one of three sake I listed here (based on which one is on sale…). However, it requires at least 2 cups of liquid to pressurize, so it may take a little longer to pressurize. Thank you for trying out my recipes. I’d increase the sauce as well (same portion) so that it has enough sauce when you serve. This was the recipe (when it first came out) that made me want to get an instant pot because I had to have this deliciousness! I’m so glad to hear you liked the pressure cooker short rib recipe! CHINESE KAU YUK We all grew up eating this dish at every occasion celebrated at a Chinese Restaurant. I edit instructions by improving my sentences to make it clear (especially if someone has trouble understanding my English). Hope you enjoy! Thank you and keep on doing the great work! Recipe looks great! Hi Nami! I really believe fatty pork belly is the best fit for this recipe, but you might be able to use pork shoulder…but it’ll be more dry. So I can go to supermarket and find the pork belly for kakuni block. I keep it stored away under my floor when I am not using it . Thank you for the amazing dish. Kau Yuk recipe by , is from Mom's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We can still use the sake/mirin effect without alcohol. Step 5, Drain and dry, then rub pork with the thick soy sauce-water mixture. I added carrots and turnips and cut back on sugar. You can use onion, leeks, shallot, as a substitute. Thank you for trying this recipe! I’m glad that your kakuni came out well too! I added some carrots and just a few garlic bulbs. In the end I had to mince the meat so that we could eat it with ease. It is traditionally served along-side wonderful soft steamed sweet buns. Make delicious melt-in-your-mouth pressure cooker pork belly. Thank you for your kind feedback! Do I slice the pork belly before cooking? Then reduce the heat to low to maintain high pressure for about 30 minutes. Cut the slab of pork belly in half so it will fit in the pot easily. Hi Nami, do you use pork belly with skin or without skin for this recipe? xoxo. I doubled this recipe on my first try and it tasted amazing. I’m making this for a large crowd. I prefer it with a poached egg to a hard cooked, but the sauce and the meat are just about perfect. Then, deep fry pork belly (skin side down) for about 7-8 minutes. Step 1, (For a sweeter sauce, add 1 package of Noh's Char Siu Sauce mixture to the sauce ingredients above. Have you ever doubled the recipe and, if so, did you double the sauce mix or change the cooking time? 2. I’m going there in 2 days… I’ll check the grocery store. I recently got together with a few other hammock campers to kayak the Suwannee River for 5 days and 4 nights. This was great! Remove the taro pieces and set aside and repeat with the sliced pork belly. (sorry, I forgot to take a picture), Hi Tina! I had never used other types/brands of pressure cooker so for instructions on how to use your device, please refer to the manual. Dunk in cold water, drain and pat dry. Rinse the pork belly under warm water. . Thanks Nami! Serve immediately with some warm rice. Thank you in advance, and have a nice day! We need to throw away the water you cook the pork, and after cleaning the pork, finally we can season it. Then press “Keep Warm/Cancel” button to turn off the Sauté mode. Like a ramen broth perhaps or some other stew…I’d love to hear your thoughts, thank you! Now, set the Instant Pot to the meat/stew setting on high pressure for 20 minutes. Hi Neelie, the pleasure was all mine. Thanks Nami . … After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there’s still 5 percent of it.”. Design by, neutral-flavored oil (vegetable, canola, etc), (907 g; you can increase the meat up to 4 lb/2kg. This is just how we’re typically advised in Japan. On the YouTube video you press “Meat/Stew” but in the instructions you put “Manual.” Which one should it be or does it even make a difference? The name is 豚バラブロック, is it correct? Pin. Hi Nami: I went ahead and got the Instant Pot because I wanted one device to take the place of my slow cooker and pressure cooker.