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1
Make the simmering sauce.
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2
Put the sake and mirin in a pan, and bring to a boil.
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3
Cook until the alcohol has evaporated, add the sugar and soy sauce, and the sauce is done.
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4
Put a generous amount of oil into a frying pan, and shallow fry the pork belly block.
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5
Put the shallow fried pork belly block and all the parboiling ingredients into a pressure cooker and heat.
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6
When it comes to a boil, skim off the scum, lock on the lid and cook under pressure for 20 minutes.
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7
After 20 minutes, turn the heat off and leave until the pressure comes down naturally, and to continue to cook the pork with residual heat.
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8
When the pressure has come down and the cooker has cooled down, take the meat out and rinse it quickly.
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9
Cut into 5 pieces.
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10
Wash out the pressure cooker.
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11
Add back the pork belly, plus peeled and sliced daikon radish as well as the simmering sauce from Step 1.
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12
Heat the cooker to bring it up to pressure, and cook under pressure for 15 minutes.
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13
De-pressurize the cooker and open the lid.
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14
Push the daikon radish to the side, add the boiled eggs and place a piece of paper towel on top of the contents of the cooker to act as a drop lid (otoshibuta).
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15
Simmer to reduce for about 10 minutes, while pouring the sauce over the meat occasionally.
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16
Serve on a plate with boiled spinach.
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17
Spoon over some of the sauce with Japanese mustard on the side.
