【圧力鍋のプロ直伝】とろとろ豚の角煮の作り方！短時間で作れて箸で切れるやわらかさ！

This is a channel where pressure cooker expert and expert Akiko Saito fully shares the wonders of pressure cookers. Please subscribe! Let's make the No. 1 coveted dish in a pressure cooker: braised pork belly. The recipe we'll introduce today is: Pressure cooking only once Ready in just over an hour So tender you can cut it with chopsticks Meat that won't dry out This recipe will achieve all of these goals. Please give it a try! Brewed Pork Belly in a Pressure Cooker Ingredients (serves 4) 500g Pork Belly 2 tablespoons Sugar 100ml Sake 150-200ml Water 3 slices of ginger Green part of 1 long green onion 3 tablespoons Soy sauce 4 boiled eggs White scallions A little 1) Cut the pork into bite-sized pieces (approximately 2cm thick). 2) Place the pork fat-side down in a frying pan and heat. When the fat renders out, sear the other side to melt it. Wipe off the melted fat with a paper towel, add boiling water, and boil for about 1 minute. 3) Mix the sugar, sake, and water in a pressure cooker, then add the pork, sliced ​​ginger, and green parts of the green onions. 4) Close the lid and heat. Once boiling and pressure builds up, cook under pressure for 10 minutes, then turn off the heat (when using the Zero Vitality Pot Red Weight). *Pressure time varies depending on the pressure cooker. Adjust for 10-20 minutes. 5) Make the boiled eggs. Put 4 eggs and 100ml of water in a small saucepan, cover, and heat. Once boiling, reduce heat to low and simmer for 4 minutes, then turn off the heat and let it sit for 4 minutes in the residual heat. After 4 minutes, open the lid, transfer to cold water, and peel. 6) Once the pressure has released, open the lid. Remove the ginger and green onions, add soy sauce, and leave for about 10 minutes to allow the flavors to infuse. Marinate the boiled eggs as well. (If you have time, leave it to cool for the flavors to infuse better. Once cooled, the fat will solidify on top, so remove it.) 6) Bring to a boil, then thicken with water-dissolved potato starch. 7) Serve in a serving dish and garnish with shredded green onions. Tips Pressure cooking times vary depending on your pressure cooker. Adjust the time to suit your pressure cooker (10-20 minutes is a good guideline). If pressure cooking for more than 15 minutes, increase the amount of water to 200ml. Pressure cooking Before cooking, the pork is seared to release the fat, then briefly boiled to rinse it off, resulting in a less greasy dish. The fat released by the pressure cooker will float to the top of the broth, so remove it if necessary. It solidifies into a white layer on top when cooled, making it easy to remove. When adding the soy sauce and simmering, do not use too high a heat. Boiling over high heat for too long can cause the red parts of the meat to lose moisture, resulting in dryness. Also featured on the recipe site Nadia. Recipe ID 484337 https://oceans-nadia.com/user/10164/r... ☆;+;｡･ﾟ･｡;+;☆;+;｡･ﾟ･｡;+;☆;+;｡･ﾟ･｡;+;☆;+;｡･ﾟ･｡;+; 📩 Free Email Newsletter Information For those looking to effortlessly and healthily prepare their daily meals. Pressure cooker experts will teach you the basics of pressure cookers, share tips for time-saving and delicious recipes, and share hidden secrets. If you're someone who wants to learn how to use a pressure cooker, this is the perfect course for you. Please feel free to register. ▶ Register here https://88auto.biz/atsuryokunabe/tour... We also offer online courses. You can learn the basics of pressure cookers and master their use on our dedicated website. With text and videos, you can learn at your own pace! ▶ Register here https://utigohan-labo.stores.jp/items... More exciting recipes are also available as video content! ▶ Online Shop https://utigohan-labo.stores.jp/ 🔗 Related Links Official Website: https://atsuryokunabe.com Blog: https://atsuryokunabe.blog.jp/ X (Twitter):   / utigohan_labo   Instagram:   / atsuryokunabe_akiko   Note: https://note.com/saitouakiko E-Book: "Pressure Cooker Textbook" https://amzn.asia/d/5pHks5p ✨ Comments are welcome! Please leave your impressions and questions in the comments section!