Buta no Nitsuke - Japanese Pressure Cooked Pork Belly

My favorite part! This pressure cooked pork is one of my absolute favorite things to make. It's easy and delicious — not complicated at all — but the result always makes me happy. So satisfying, right? The Japanese way of preparing this just works. The flavors come together perfectly, the texture is exactly right, and you end up with something that feels special even on a regular weeknight. You will love this.

Ingredients

Main Components

2 pounds pork belly (skin-on or skinless, cut into 2-inch cubes—approximately 16-20 pieces)

2 tablespoons neutral oil (vegetable, canola, or peanut)

2 tablespoons sake (cooking alcohol)

1/4 cup water or dashi

1 tablespoon salt (for initial blanching)

3-4 cups water (for blanching, approximately)

Braising Liquid (Nitsuke Base)

1/2 cup soy sauce (shoyu)

1/3 cup mirin (sweet cooking sake)

1/4 cup sake

3 tablespoons sugar

3 tablespoons dashi stock

1 tablespoon sake (additional)

Aromatics & Seasonings

6 slices fresh ginger (approximately 1/4-inch thick, lightly smashed)

1 whole star anise

2 bay leaves

1 cinnamon stick (optional, for subtle warmth)

4 whole garlic cloves (crushed)

2-inch kombu strip (or pinch of instant dashi powder)

1 teaspoon shichimi togarashi (seven-spice powder)

Garnish Components

2 scallions (negi), cut into 1-inch pieces

2 teaspoons aonori (seaweed powder) or finely chopped nori

1 tablespoon white sesame seeds (goma)

1 teaspoon bonito flakes (katsuobushi)

Fresh ginger julienne (from additional ginger root, as garnish)

Sanshō pepper powder (optional, for subtle numbing heat)

Optional Vegetables (Add After Initial Cook)

8 small potatoes (menma style), halved

2 carrots, cut into batons

1 daikon radish, cut into chunks

8 shiitake mushrooms, quartered

4 hard-boiled eggs, halved

Equipment Needed

Pressure cooker (6-quart electric or stovetop model recommended)

Large cooking pot (for initial blanching of pork)

Colander or strainer

Paper towels (for drying)

Slotted spoon (for retrieving pork pieces)

Medium mixing bowl (for sauce preparation)

Measuring spoons and cups

Whisk or fork

Knife and cutting board

Tongs or cooking chopsticks (for handling hot meat)

Meat thermometer (optional but recommended)

Heat-safe cooking utensils (wooden spoon)

Small brush (for optional glazing)

Serving platter

Small sauce cups (for serving extra sauce)

Aluminum foil or parchment paper (for storage)

Fine-mesh strainer (optional, for sauce refinement)

Step-by-Step Instructions

Preparation Phase (25 minutes)

Step 1: Prepare Pork & Perform Blanching (10 minutes)

Trim excess skin from pork belly if desired, though skin-on creates excellent gelatin and texture

Cut pork into approximately 2-inch cubes, aiming for uniform size to ensure even cooking

Pieces should be mostly meat with fat marbling—this creates superior texture

Place pork pieces in large cooking pot and cover with cold water (approximately 3-4 quarts)

Add 1 tablespoon salt to water

Bring to rolling boil over high heat (approximately 3-4 minutes)

Once boiling, boil for exactly 3 minutes—this removes impurities and excess blood while keeping meat relatively rare inside

Remove pot from heat and drain pork through colander

Rinse pork pieces thoroughly under cold running water for 1 minute, rubbing gently to remove surface debris

Spread drained pork on clean paper towels and pat dry

Important: Thorough drying improves browning and allows better caramelization in next step

Visual check: Pork pieces should be pale white with no visible debris, and completely dry to touch

Step 2: Prepare Braising Liquid (5 minutes)

In medium mixing bowl, combine soy sauce, mirin, sake (1/4 cup), sugar, and dashi

Whisk together for 1 minute until sugar completely dissolves

Taste mixture: Should be balanced sweet-salty-umami, not one-dimensional

If too salty, add 1 tablespoon additional dashi; if not sweet enough, add 1 additional tablespoon sugar

The balance will affect final glaze substantially

Transfer braising liquid to small container for easy pouring into pressure cooker

Leave at room temperature

Step 3: Prepare Aromatics (5 minutes)

Lightly smash ginger slices with knife blade or meat mallet to release flavors

Do not reduce to paste—light bruising exposes interior while maintaining structure

Place star anise, bay leaves, cinnamon stick (if using), garlic cloves, and kombu together on small plate

Have all aromatics ready for immediate addition to pressure cooker

This mise en place approach prevents scrambling during cooking

Step 4: Prepare Vegetables (Optional, if using—5 minutes)

If adding vegetables, peel and cut into uniform sizes

Potatoes and daikon should be approximately 1-inch pieces

Carrots should be cut into 1.5-inch batons

Mushrooms should be quartered uniformly

Hard-boiled eggs should be peeled and halved

Keep vegetables separate and ready, as they'll be added partway through cooking

Note: Vegetables are added after initial pork cooking to prevent overcooking softer items

Cooking Phase (35 minutes)

Step 5: Sear Pork in Pressure Cooker (5 minutes)

Heat pressure cooker (set to sauté mode if electric) or stovetop model over medium-high heat

Add 2 tablespoons neutral oil

Once oil shimmers, carefully add pork pieces in single layer (work in batches if necessary to avoid overcrowding)

Allow pork to sear undisturbed for 2 minutes—this creates caramelized crust

Stir pieces and sear for additional 2 minutes on remaining sides

Goal is light to medium brown color, not deep brown (which indicates burning)

Important: Searing creates Maillard reaction that adds depth to finished dish

Remove seared pork to clean plate when all batches are complete

Step 6: Deglaze & Add Aromatics (3 minutes)

Pour braising liquid into hot pressure cooker (be careful as liquid will steam)

Use wooden spoon to scrape up any browned bits from bottom of cooker (fond)

Stir well, ensuring fond is incorporated into liquid

Return seared pork pieces to pressure cooker

Add all aromatics: ginger slices, star anise, bay leaves, cinnamon stick, garlic cloves, and kombu

Stir gently with wooden spoon to distribute aromatics and combine ingredients

Visual check: Pork should be partially submerged in braising liquid, not completely covered (approximately 60% submerged is ideal)

Step 7: Initial Pressure Cooking (20 minutes)

If using electric pressure cooker: Set to high pressure for 20 minutes, with natural release

If using stovetop model: Bring to pressure (full jiggling or gentle hiss), then reduce heat to low to maintain pressure, and cook for 20 minutes

Important: Do not open pressure cooker during cooking—this releases pressure and extends cooking time

At approximately 10 minutes into cooking, you'll hear pressure establish (electric cooker will beep or display indication)

Leave cooker completely undisturbed for full 20 minutes

If adding vegetables, timing depends on vegetable type—see Step 8

Step 8: Optional Vegetable Addition & Second Cooking Stage (10 minutes)

If using vegetables with varying cooking times, add hearty vegetables (potatoes, carrots, daikon) after initial 20 minutes

Release pressure using quick-release method on electric cooker or carefully crack open stovetop valve

Add vegetables directly to braising liquid

Re-seal cooker and bring back to pressure for 8-10 minutes (shorter cooking since vegetables are tender)

Delicate vegetables like mushrooms or hard-boiled eggs should be added during final 3 minutes of cooling/resting only

Alternatively, add all vegetables at once if using tender items, cooking for only 10 minutes total

Alternative approach: Keep vegetables separate and cook in braising liquid separately, then combine just before serving (this preserves individual vegetable textures)

Finishing Phase (After Cooking)

Step 9: Natural Pressure Release (10 minutes)

Allow pressure cooker to cool completely at room temperature

Do NOT force pressure release—let it depressurize naturally

This gentle cooling prevents overcooking and ensures even texture throughout pork pieces

Cooker will gradually cool over 10-15 minutes

You'll hear slight hissing as residual pressure releases

When completely cool, lid will open easily with no resistance

Step 10: Remove Aromatics & Assess Cooking (3 minutes)

Carefully open pressure cooker lid, angling it away to avoid steam

Using slotted spoon, carefully remove aromatics: ginger slices, star anise, bay leaves, cinnamon stick, garlic, and kombu

Discard aromatics (or save ginger and garlic for garnish if desired)

Examine pork: Fork should easily pierce meat, indicating complete tenderness

If meat still shows resistance, re-seal cooker and cook for additional 5 minutes at pressure

Braising liquid should be reduced by approximately 25-30%, creating slightly concentrated, glossy appearance

Step 11: Optional Sauce Reduction & Glaze (5 minutes)

For thicker, more concentrated glaze: Set pressure cooker to sauté mode (electric) or place stovetop model on medium heat

Simmer uncovered for 5-10 minutes, stirring occasionally

This reduces sauce further, creating glossy coating and deeper flavor

Sauce should coat spoon and fall off in sheets when reduced properly

Do not reduce excessively—you'll lose sauce for serving

Alternative: Keep sauce as is for lighter, brothier presentation

Step 12: Add Final Vegetables & Garnish (2 minutes)

If keeping vegetables in cooker, they're now integrated into dish

If cooking vegetables separately, add now to combined braising liquid

Gently fold vegetables into pork and sauce to distribute

Transfer to serving platter or individual bowls while still hot

Immediately garnish with sliced scallions, aonori powder, white sesame seeds, bonito flakes, and ginger julienne

Optional: Dust with shichimi togarashi or sanshō pepper powder for additional complexity

Serve immediately with small cups of remaining sauce on the side for additional seasoning

Expert Tips for Perfect Pressure Cooked Pork

Tip 1: Blanching Creates Superior Results The initial blanching step removes impurities and excess blood from pork, creating cleaner, more elegant final dish. While this step adds 10 minutes to total cooking time, it fundamentally improves texture and allows braising liquid to stay clear and beautiful rather than becoming gray or cloudy. Never skip this step—it's the difference between home cooking and restaurant-quality results. The blanching also partially cooks surface, ensuring even cooking throughout regardless of piece size. Tip 2: Pressure Cooking Develops Collagen Beautifully Pressure cooking generates high temperature (up to 250°F) that rapidly converts collagen in pork skin and connective tissue into gelatin. This creates silky mouthfeel distinct from other cooking methods. The high pressure also forces liquid into meat fibers, creating incredibly moist, tender results. The key is adequate liquid (sauce should come approximately 60% up sides of meat) and proper timing. This isn't about boiling meat to death—it's about strategic transformation through heat and pressure. Tip 3: Natural Pressure Release Prevents Overcooking Forcing rapid pressure release shocks the hot meat, causing fibers to contract suddenly and squeeze out moisture. Natural release allows gradual, gentle temperature decrease that permits carryover cooking without overdrying. The pork will continue to tenderize slightly during cooling. This 10-minute natural release is crucial—rushing it results in tough, dry meat despite perfect cooking time. Tip 4: Searing Before Pressure Cooking is Worth the Effort Browning pork before pressure cooking creates Maillard reaction that adds incredible depth and complexity to the final glaze. This step seems optional but creates the difference between acceptable and extraordinary results. The browned fond incorporated into braising liquid amplifies umami and adds subtle caramelized sweetness. Invest the 5 minutes in proper searing—it fundamentally improves the dish. Tip 5: Balance Seasonings Before Cooking Taste the prepared braising liquid before cooking—this allows adjustment. Once pressure cooking begins, you cannot adjust seasoning during process. The liquid will reduce and concentrate during cooking, intensifying flavors. If initial liquid tastes right, final glaze will taste deeper and more complex. If initial liquid tastes off, the finished dish cannot be salvaged. Spend 1 minute properly seasoning the braising liquid. Tip 6: Vegetables Should Match Cooking Requirements Different vegetables require different cooking times. Hardy vegetables (potatoes, carrots, daikon) tolerate 20-minute pressure cooking. Tender vegetables (mushrooms, bok choy) will dissolve if pressure cooked that long. Hard-boiled eggs should be added only in the final 2 minutes. The most efficient approach: Cook vegetables separately in the braising liquid or stock, then combine with pork just before serving. This preserves individual vegetable textures while creating integrated dish.

Five Delicious Variations

Variation 1: Spiced Pork with Star Anise & Clove (Kinsaburo-style) Add 2 whole cloves and 1 additional star anise to the aromatics. Increase ginger to 8 slices and add 1/4 teaspoon ground nutmeg to the braising liquid. This creates warming, aromatic version popular in winter cooking. The spice complexity makes this variation especially appealing with cold weather meals. Serve with extra steamed rice for comfort food appeal. Variation 2: Miso-Enriched Pork Belly (Miso Buta Nitsuke) Reduce soy sauce to 1/4 cup and add 3 tablespoons white miso paste mixed with 2 tablespoons warm dashi before cooking. Add 1 additional tablespoon of mirin. This creates deeper, more complex umami with slight umeboshi tartness. The white miso adds body and additional fermented depth. This version is popular in Shikoku region of Japan. Variation 3: Citrus & Yuzu Pork (Yuzu Nitsuke) Replace 2 tablespoons of sake with yuzu juice and add 1 teaspoon yuzu zest. Increase ginger to 8 slices. Add 1/2 teaspoon yuzu kosho (fermented yuzu chili paste) if available. This creates bright, tangy version that lightens rich pork belly. The citrus cuts through fat beautifully. Perfect for spring or lighter appetite preferences. Variation 4: Bourbon & Brown Sugar Fusion (Bourbon Nitsuke) Replace sake with 1/4 cup bourbon whiskey and 2 tablespoons additional mirin. Reduce sugar to 1 tablespoon and add 2 tablespoons brown sugar instead. This creates modern fusion variation with subtle bourbon smokiness. The result is sweeter, deeper brown color, and more Western-compatible flavor profile. Ideal for contemporary Japanese restaurants or adventurous home cooks. Variation 5: Spicy Gochugaru Pork (Gochugaru Nitsuke) Add 2 teaspoons gochugaru (Korean red chili flakes) to braising liquid and increase ginger to 8 slices. Add 1/2 teaspoon additional shichimi togarashi. Increase sake to 1/3 cup. This creates fusion-inspired variation with heat and complexity. The red chili adds beautiful color and builds heat gradually. Serve with pickled vegetables to balance richness.

Storage Instructions

Refrigerator Storage

Store pork in airtight glass container with braising liquid covering meat

Keeps up to 5 days at 40°F or below

The glaze protects meat from oxidation; do not store without liquid

Flavor actually develops and deepens over 24 hours as seasonings continue to meld

Best consumed within 3 days for optimal texture—after 4 days, meat may become slightly tough

Store in coolest part of refrigerator (back of shelf)

Freezer Storage

Freeze in braising liquid in freezer-safe container or vacuum-sealed bag

Keeps up to 3 months at 0°F or below

Frozen pork maintains excellent texture due to gelatin content in braising liquid

Thaw overnight in refrigerator before reheating (approximately 12 hours for 2-pound portion)

Do not thaw at room temperature as this promotes bacterial growth

Once thawed, reheat within 24 hours

Make-Ahead Strategy

Complete entire recipe up to 3 days ahead

Store in braising liquid as described above

Simply reheat gently on stovetop until warmed through

The pork will have superior flavor if made 1-2 days ahead and refrigerated before serving

This makes the recipe perfect for meal prep or dinner party hosting

Reheating Methods *Stovetop Reheating (Recommended)*

Place pork and braising liquid in saucepan over medium heat

Heat gently until warmed through (approximately 8-10 minutes)

Stir occasionally to ensure even heating

Do not boil—gentle heating preserves texture

Once warmed, immediately remove from heat and serve

Add fresh garnishes just before serving for optimal aroma and appearance

*Microwave Reheating (Quick Method)*

Transfer portion to microwave-safe container with braising liquid

Cover loosely (not sealed—allow steam to escape)

Microwave on 50% power for 3-4 minutes, stirring halfway through

This gentle heating prevents toughening

Full power microwaving will cause meat to become tough and glaze to separate

*Oven Reheating (For Crowds)*

Preheat oven to 325°F

Place pork and braising liquid in oven-safe casserole dish, covered with foil

Heat for 12-15 minutes until warmed through

Stir occasionally to ensure even heating

This method allows reheating larger quantities while preserving texture

Serving Suggestions

Traditional Donburi (Rice Bowl) Serve pork over steaming white or brown rice with light vegetable garnish. Ladle some braising liquid over rice and meat. Add steamed spinach or pickled vegetables on the side. The combination of tender meat, savory glaze, and fluffy rice creates deeply satisfying complete meal. Garnish with nori strips and sesame seeds for visual appeal. Elegant Appetizer Presentation Arrange single pork piece on small ceramic plate with 2 tablespoons braising liquid reduced until syrupy. Garnish with fresh ginger julienne and single shiso leaf. Serve as refined appetizer for formal Japanese dinner or special occasion. The pork's tenderness and elegant glaze create restaurant-worthy presentation with minimal effort. As Ramen Topping (Chashu-Style) Cool pork completely, then slice thinly against the grain. Arrange atop hot ramen in concentric spiral pattern. Ladle hot broth around pork. Top with scallions, nori, and soft-boiled egg. The sliced pork provides protein and rich umami to noodle dish. This is quintessential Japanese ramen restaurant experience. Kaiseki Multi-Course Dinner Serve single piece of pork as individual course within formal Japanese multi-course meal. Present on ceramic plate with small portion of braising liquid and elegant vegetable garnish. The pork represents the "yu mono" (braised dish) course in traditional kaiseki progression. This presentation honors formal Japanese dining traditions. Cold Preparation for Summer Cool pork to room temperature, then refrigerate until chilled. Serve cold alongside chilled noodles (hiyamen or zaru soba) with dipping sauce. The cold pork becomes firm, slicing cleanly. Serve with pickled vegetables and light sesame dressing. This transforms rich pork into refreshing summer dish perfect for heat. Bento Box Component Cut cooled pork into bite-sized pieces and arrange in bento box. Include small portion of reduced braising liquid in dedicated sauce compartment. The pork provides substantial protein component. Pair with pickled vegetables, rice, and fresh fruit. The glaze-coated pork looks visually impressive in bento presentation.

Frequently Asked Questions

Q: What if my pork is still tough after cooking? A: Pork requiring additional cooking beyond 20 minutes indicates either (1) pork was not blanched properly, (2) pieces were too large initially, or (3) pressure cooker lid was opened during cooking. Solution: Re-seal cooker and cook for additional 5 minutes at high pressure. Thicker, tougher cuts like pork shoulder need longer cooking. If problem persists, pork may have been from older pig or particularly tough cut. In future, request pork belly from butcher, ensure it's relatively fatty, and cut into smaller 1.5-inch pieces. Q: Can I use a regular pot instead of pressure cooker? A: Yes, but cooking time increases dramatically. Simmer covered at low heat for 2-3 hours instead of 20 minutes under pressure. The low, slow heat develops equally tender results, but requires significantly more time and fuel. The advantage of low-and-slow method is superior browning and glaze development. If using regular pot, sear pork aggressively first, then simmer covered at barely perceptible simmer. Check progress at 1.5 hours and 2 hours. Q: How do I make the glaze thicker? A: After pressure cooking, transfer entire pot to stovetop or use electric cooker's sauté function. Simmer uncovered for 5-10 minutes, allowing liquid to reduce. The sauce will become increasingly glossy and concentrated. If you want even thicker glaze, create slurry by mixing 1 tablespoon cornstarch or tapioca starch with 2 tablespoons water, then whisk into simmering sauce. Simmer for 2 minutes until glossy and thickened. Avoid excessive reduction as you'll run out of sauce for serving. Q: Can I use pork shoulder or other cuts instead of belly? A: Yes, though texture differs. Pork shoulder contains less fat and collagen, creating tougher texture even with longer cooking. Pork neck (nuque) is excellent and actually more tender than belly. Pork ribs (spareribs or baby back ribs) become fall-apart tender under pressure. Use same braising technique but increase cooking time for larger, tougher cuts: shoulder requires 25-30 minutes under pressure. Pork belly remains ideal due to fat content creating luxurious texture, but alternatives work well. Q: What if I don't have sake or mirin? A: Sake can be replaced with dry white wine or brandy. Mirin can be replaced with equal amount of sugar, though you'll lose subtle depth. Create substitute braising liquid using equal amounts of soy sauce, brown sugar, and water, with additional honey or brown sugar for sweetness. The result will be less sophisticated but still delicious. Japanese seasonings are worth seeking out—they add irreplaceable depth and complexity. Q: How can I render more fat from pork belly? A: For extra crispy, rendered exterior: Pat cooled pork pieces dry completely. Place skin-side up on baking sheet. Broil under high heat for 3-4 minutes until skin crisps and fat renders. The skin becomes crunchy while interior stays tender. This technique adds textural contrast. Alternatively, pan-fry skin-side down in dry skillet over medium-high heat for 2-3 minutes. This creates textural contrast between crispy exterior and creamy interior.

Nutritional Information & Health Benefits

Pork belly is nutrient-dense despite high calorie content: provides approximately 30g protein, significant B vitamins (especially B12), selenium, and iron per serving. The collagen from skin and connective tissue, converted to gelatin through pressure cooking, benefits joint health and skin elasticity. The soy sauce adds trace minerals and umami compounds. The ginger aids digestion and reduces inflammation. This recipe transforms pork belly into sophisticated, balanced dish that delivers both extraordinary flavor and substantial nutrition.

Culinary Background & Cultural Context

Buta no nitsuke represents fundamental Japanese cooking technique and flavor principle. "Nitsuke" literally means "simmered" but encompasses broader braising tradition throughout East Asian cuisine. The technique demonstrates Japanese mastery of slow transformation—taking humble ingredients and elevating through patience, precision, and balanced seasonings. The combination of soy sauce, mirin, and sake creates shoyu-aji (soy sauce flavor) that defines Japanese taste. The dish embodies Japanese philosophy of yoyo (余余)—using available ingredients and making them special through technique rather than complexity. What appears simple—pork simmered in sauce—requires understanding of pressure dynamics, flavor layering, and timing to achieve truly exceptional results. This reflects the Japanese culinary principle of simplicity elevated through mastery.

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*Last updated: 2026-01-19*