Use your Instant Pot to make this melt-in-your-mouth Pressure Cooker Pork Belly (Kakuni) recipe! Serve the tender morsels over a Japanese steamed rice bowl with the savory sauce drizzled on top. Make this time-saving dish your family‘s new favorite for dinner!
I received many requests for more Instant Pot recipes after I shared my Slow Cooker Chicken Wings recipe. I love my Instant Pot. This electric cooker has both a pressure cooker and s slow cooker function.
Today I’m sharing one of my favorite and super delicious Instant Pot recipes, Pressure Cooker Pork Belly (Kakuni)! I really hope you’ll enjoy this recipe as much as my family does.
If you’ve never had a Japanese pork belly dish called Kakuni (角煮)… oh my gosh, where should I begin? It’s my favorite Japanese pork dish. The tender pork cooking for hours simply melts in your mouth and the sweet and savory sauce…ah, it’s hard not to drool thinking about it. Seriously.
Making Kakuni with a Pressure Cooker
Whether you’re already familiar with how to make Kakuni on the stovetop or have never made it before, I highly recommend making Kakuni with a pressure cooker. Why? Because you can cook it FAST. Much, much, faster than on a stovetop. This special dish that you used to prepare once in a while will soon become a weeknight repertoire. When you cook pork belly over the stovetop, it takes a while (hours) to get the pork super tender and you need to constantly monitor the temperature and amount of liquid remaining in the pot. With a pressure cooker, these worries go away and the process is very simple.
Still hesitant about buying a pressure cooker because of the memories of your mom’s old-fashioned pressure cooker? I was. My mom has this stovetop pressure cooker that makes everyone nervous when it makes a hissing, whistling, and rattling sound. I was used to hearing the sound, yet for the longest time (and still), I didn’t feel safe using it by myself in my kitchen.
Instant Pot Pressure Cooker
However, having the Instant Pot changed me. This electric pressure cooker is very easy and user-friendly. Even though it is both a slow cooker and a pressure cooker, I actually use the pressure cooker function more often than the slow cooker function. Why? It cuts down cooking time significantly, and it’s a perfect cooking gadget for busy cooks!
In case you’re interested, I put the recipe below for my regular Kakuni recipe you can make using the stovetop.
I hope you enjoy my Kakuni recipe using a pressure cooker. I have never used other types/brands of pressure cookers so for instructions on how to use your device, please refer to the manual.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Pressure Cooker Pork Belly (Kakuni)
Video
Ingredients
- 3 green onions/scallions (use only the green part)
- 1 knob ginger (1 inch, 2.5 cm per knob)
- 1 Tbsp neutral oil
- 2 lb pork belly block (or use 3–4 lb, 1.35–2 kg and increase the seasonings by 50%; Japanese grocery stores sell pork belly without the rind; if needed, ask your butcher to remove it)
- water (for cooking the pork belly)
- 4 soft or hard-boiled eggs (you can use my soft-boiled or hard-boiled egg recipes)
- shichimi togarashi (Japanese seven spice) (for a spicy kick)
Instructions
- Gather all the ingredients. My pork belly was from a Korean market and pre-cut into ¼ inch (6 mm) slices. If you buy a pork belly block, you can freeze the meat for 30–60 minutes and cut it with a sharp knife (see my post on how to slice meat). You could also cut it into cubes 2 x 2 inches or 5 x 5 cm, which is a typical Japanese pork belly (kakuni) shape.
- We will only use the green part of 3 green onions/scallions. Cut the green part in half. (Reserve the white part for another dish like Homemade Miso Soup to serve with this Kakuni.) Peel 1 knob ginger and slice it thinly.
To Cook
- Press the Sauté button on your Instant Pot (I use a 6 QT Instant Pot) or heat your stovetop pressure cooker. Heat 1 Tbsp neutral oil. Add 2 lb pork belly block in a single layer, searing both sides. You may need to work in batches. If so, transfer the seared pieces to a plate and sear the next batch. When finished, put all the seared pork belly back into the pot. Tip: You can skip the searing process to cut down your cooking time, but this step will render more fat and make the dish tastier.
- Pour in just enough water to cover the meat. Then, add the green parts of the green onions and the sliced ginger. Cover and lock the lid. Make sure the steam release handle points at Sealing. Press the Keep Warm/Cancel button on the Instant Pot to stop sautéing. Press the Manual button to switch to the Pressure Cooking mode. Change the cooking time to 35 minutes and start cooking.
- For a Stovetop Pressure Cooker: Lock the lid and cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes. To cook in a regular pot on the stove, see the end notes.
- When cooking is completed, the Instant Pot will switch automatically to the Keep Warm mode. Either slide the steam release handle to the Venting position to quick release the steam OR let the pressure release naturally (about 15 minutes). Unlock the lid. Drain the cooking water and discard the green onion and ginger. Rinse the pork belly under warm water.
- Put the pork belly back into the Instant Pot. Add ½ cup water, ¼ cup sake, ½ cup mirin, ½ cup soy sauce, and ¼ cup sugar. Mix the seasonings. Add 4 soft or hard-boiled eggs (peeled). Press the Sauté button on the Instant Pot and press the Adjust button to increase the heat. Bring it to simmer to let the alcohol evaporate (only a minute). Then, press the Keep Warm/Cancel button to turn off the Sauté mode. Cover and lock the lid. Make sure the steam release handle points at Sealing. Press Manual and set the cooking time to 10 minutes for sliced pork belly and 20 minutes for pork belly cubes.
- When cooking is finished, the Instant Pot will switch automatically to the Keep Warm mode. Slide the steam release handle to Venting to let out steam until the float valve drops down. Unlock the lid. Optionally, press the Sauté button and simmer on low heat until the liquid in the cooker reduces by half.
To Serve
- Serve the rice in a individual donburi (large) bowls and pour some sauce from the pot on top. Place the pork belly and egg on top (add some blanched green vegetables, if you‘d like). Pour additional sauce over the meat and serve immediately. If you like it a bit spicy, sprinkle with shichimi togarashi (Japanese seven spice). Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.
YUMMERS. I finally made this dish. 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! 3 years later…I got my instant pot and after mulling about it I finally tried this recipe. And it did not disappoint.The only thing I did differently was add in the greens at the very end. I am still very much a novice with the instant pot but we all agree this is definitely as oishii as one of the japanese restaurants in town! Thank you!
Hi Tasha! Haha, I’m so happy you finally tried this recipe! Thank you for your kind words! New Instant Pot recipe coming this weekend too. 😉 Hope you enjoy making delicious recipes using IP! xo
Loved this–instant pot makes it so much faster! Followed the recipe exactly and next time I will take down the sugar to 3 Tbsp. It was a tad too sweet for me with 1/4 cup. But definitely a fabulous version of a Japanese classic.
Hi Ilonka! Yes, IP is such a great time saver and I love it too! I’m glad you figured out your level of sweetness. 🙂 Thank you for your kind comment! xo
please provide instruction with stove-top pressure cooker, after the first 30 mins, do another 15 mins with eggs? will the eggs over cook?
Hi Cindy! You can follow the same cooking time. 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 can’t believe how good this is! I made it tonight and It is the best pork belly I’ve ever had by far. I’ve tried all of your pressure cooker recipes, they all turned out so well. Thank you so much!
Hi Bonster! I’m glad you enjoyed this dish! I’m going to post next pressure cooker recipe soon.. I’ve been delaying for 2 months! Hope you will like that too. 🙂
Do I have to include eggs in this recipe?
Hi Kenya! Nope, no need. 🙂 Hope you enjoy the recipe!
ohenji arigato. yoi ichinichio
I asked my good friend Minori how to say this, lol I hope I said the right thing. Thanks
Arigato Kenya!
Yes you got it right! 🙂
Hi in the step 6 above of pork belly recipe, my instant pot didn’t heat up to simmer. even being on for 30mins. Followed exactly your instruction but couldn’t bring it to simmer. Very frustrated. Have to heat it up in a separate pot on stove top to evaporate. Any idea why this is happening? Thank you.
Hi Yvonne! Trying to think why – it doesn’t take that long to get the liquid boiling (in video, you see boiling stage around 2:11). Did you work on a bigger batch? Maybe some condiments were very cold? Your pork wasn’t cold uncooked meat (skipped previous step), right? I am not sure what is wrong in the situation… It’s not much liquid, so liquid + meat in the pot should’t require over 30 mins to start boiling…
Tried the recipe last week. Loved it! Question: if I were to double the serving size, should I double the seasonings? What about the time in pressure cooker? Thanks!!
Hi Alice! So glad to hear you liked it! Thank you for your kind feedback. You should double the seasonings as well, and cooking time should be same as long as cooking condition is the same. 🙂
Hi Nami,
Hope you are doing well! May I know how the pork used for Kakuni called/labelled in Japan (supermarket)? Sorry I’m quite new to Japan, so I’m not used to the Japanese supermarket yet. I can’t seem to find pork with enough fat to make this dish 🙁 All look pretty lean to me…
Have a nice evening!
Hi Selina! Buta Bara 豚バラ肉 is the sliced pork belly BUT Japanese sliced pork belly are thinner cut than the one I used here as I got these from Korean supermarket. They sell 豚バラ in a block too… I forget how it was written. 🙁 I’m going there in 2 days… I’ll check the grocery store. If you still need my help, could you email or respond to this comment so I get a reminder? 🙂
Hi Nami,
Thanks a lot for the advice. I would really appreciate if you could help to check the name of pork belly in the Korean supermarket when you happen to go there 🙂 I bought the Japanese sliced pork belly few days ago to make Yakisoba and I think the cut is too thin for making Kakuni. I’m afraid that the meat and the fat may fall off after being braised.
Thank you in advance, and have a nice day!
Hi Selina! What I meant was to go back to Japan in 2 days. So I can go to supermarket and find the pork belly for kakuni block. That’s what you need, right? Yes, Japanese pork belly slices are like bacon, very thin. So You might want to cook as a block or slice thick yourself or cut after being cooked. 🙂
Hi Nami,
Oh I see! Sorry for the misunderstanding. 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.
Thank you in advance!
Hi Nami,
I went to the supermarket again yesterday and I think I found it this time. The name is 豚バラブロック, is it correct?
Hi Selina! I apologize for my late response. I had been traveling and didn’t get a chance to go to grocery store to take a pic yet. Yes, it is!! Yay!!!
Hi Nami,
No worries! And thanks for the confirmation 🙂
By the way, I saw your photos updated on your Facebook. Very nice photos! Hope your family had a great trip 🙂
Just made this tonight and it was awesome! My husband is Japanese and he loved it, so you know it’s legit. The only thing i regret is not taking your advice, Nami, to use slab pork belly (rather than pre-cut). I bought pre-cut and it cooked down to shredded pieces, rather than the fatty, juicy cubes that we’re used to having in izakayas here in L.A. Next time, I will follow the recipe to a tee. Either way, we thoroughly enjoyed this recipe and we both voted it to be a keeper in our household! Thank you for the amazing dish. Loved it!
Hi AC! I do not know why I didn’t get email notification of your comment, but I might accidentally delete it. I just saw it… I’m sorry!
Thank you for trying this recipe! Actually this is pre-cut recipe. My other Kakuni recipe (https://www.justonecookbook.com/braised-pork-belly-kakuni/) uses a block. This sliced pork belly cut is from Korean, so they are thick cut, compared to Japanese pork belly slices.
Oh. My. Made your braused pork belly today. Even better than I anticipated.
Thanjs so much.
Hi Gayle! So happy to hear that! Thanks so much for your very kind feedback! xo 🙂
I don’t have any sake. Is there something else I can substitute or leave out the alcohol altogether? Thank you!
If you can take alcohol, best substitute is Chinese rice wine or dry sherry. 🙂 If you can’t take it due to religious reason, then need the same amount of water. Hope this helps!
Hi! My instant pot (philips brand) does not have a sauté function. Can I skip the step? Thank you!!
Hi Natalie! I see. Yeah I guess you have no choice. Cooking/Sauteeing meat and vegetables before actual pressure cooking only adds more flavors and complexity from browning the ingredients.
This was delicious. Everyone really enjoyed the melt in your mouth pork fat. Personally, I might try it again with a little less sugar.
Hi Ben! I’m so happy to hear you enjoyed this recipe! Yes, you can use less sugar if you like. 🙂
Hi Nami!
Thanks for sharing all these Instant Pot recipes, I wouldn’t know how to use my pressure cooker otherwise! In regards to the sake, is there a type of sake that’s specifically used to cook with or is any sake from the store okay?
Eric
Hi Eric! You’re very welcome, thank you for checking out my recipes. 🙂 I use one of three sake I listed here (based on which one is on sale…). 🙂
https://www.justonecookbook.com/pantry_items/sake/
I’m making this for a large crowd. Have you ever doubled the recipe and, if so, did you double the sauce mix or change the cooking time? Thanks!
Hi Amy! I have never doubled the recipe, but as long as it doesn’t exceed the limid for the pressure cooker, it should be okay. I’d increase the sauce as well (same portion) so that it has enough sauce when you serve. 🙂
Hi Amy,
I doubled this recipe on my first try and it tasted amazing. My pork belly did not look as pretty as the pictures but still delicious and when it was all eaten up I was kind of sad there wasn’t more for left overs.
Hi Nami,
More instant pot recipes please 🙂 No pressure but I bought the instant pot just for this recipe, it was a great success and I’m excited to try more!
Sincerely,
Sandy
Hi Sandy! Thank you for responding to Amy! I’m glad it came out well! 🙂
Cool you got an IP! I have more recipes coming, the newest one will be Oxtail Soup. Sorry I haven’t edited yet so I’ll probably need some time before sharing… 🙂