Posted by Robert Van Horne on
1. Heat up the oil in the Instant Pot on sauté high mode and brown the cubes of pork belly on all sides. Add the green onions and ginger and lightly fry.
2. Add 1 cup water, Bachan’s Original Japanese Barbecue Sauce, and 1 tbsp sake. Seal the Instant Pot and cook on High Pressure for 35 minutes, then let natural release for 15 minutes.
3. Carefully open the lid and remove the ginger and green onions. Turn the Instant Pot to sauté low and add the soft boiled eggs and simmer for 10-15 minutes, reducing the sauce until glossy and slightly thickened.
4. Enjoy with fluffy white rice and Japanese mustard.
2 lbs pork belly, cut into 2x2 inch cubes
4 green onions, trimmed and halved
1 inch ginger, peeled and sliced
½ cup Bachan’s Original Japanese Barbecue Sauce
1 tbsp sake
1 tbsp oil
4 soft boiled eggs
rice, to serve
Prep Time: 15 Minutes
Cook Time: 60 Minutes
Serves: 4 People