Eating this braised pork belly dish is poetic. The history of this thousand year old dish involves one of Chinas most celebrated poets, Su Dongpo. A poor, not so starving artist who desired the most flavorful pork dish to cure his ails. Dongpo used a low and slow method with wine to achieve the now legendary flavors so famous throughout numerous Asian Cuisines even today. In fact, several renditions of this Braised Pork Belly are celebrated throughout Asia and this Japanese Version is one of my favorites. The Japanese impart the flavors of Sake and Mirin which make it sing.
Normally this dish takes at least three hours of simmering on the stovetop to get the pork belly tender and rendered, but with the modern conveniences the Instant Pot we can cut much of that time away. One of my favorite aspects of the Japanese Version is the karashi (Japanese Mustard) dip served on the side as a condiment—such a perfect addition. The warm spice cuts through the fat and gives us a tongue tingling sensation that is honestly quite addictive. Give it a try.