Jung Ho-young's Buta Kakuni
A Japanese-style braised pork belly dish with rich, juicy meat that melts in your mouth, made quickly using a pressure cooker to drastically reduce cooking time.
Ingredients needed 3 servings
Recipe
Cooking tips
- Searing the pork belly’s exterior first helps lock in juices and prevents the meat from falling apart during long cooking.
- Adding a small amount of cornstarch slurry at the end gives the sauce a glossy sheen and ensures the seasoning adheres well to the meat, enhancing flavor without making it too salty.
- For even deeper flavor, let the finished dish rest in the sauce overnight—this allows the seasoning to penetrate deeply into the meat.
Recommended for
- Those who want to enjoy soft, restaurant-quality braised pork belly at home.
- Home cooks looking to significantly cut down cooking time using a pressure cooker.
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