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A Bento Featuring Shinshuu Miso Simmered Pork Belly
Ingredients:

500 grams Pork belly (block)
1 piece Ginger
100 ml Sake
100 ml Water
100 ml Sake
50 ml Mirin
3 tbsp Miso
1 tbsp Soy sauce
1 tbsp Soy sauce with dashi (Japanese stock)
2 tbsp Sugar
3 grams Bonito base dashi stock granules

Instruction:

Put the block of pork belly and sliced (5 mm) ginger into a pressure cooker. Add enough water to cover the pork and 1/2 cup (100 ml) of sake. Lock the lid on the pressure cooker and turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 15 minutes. Turn the heat off and leave to rest for 5 minutes. After 5 minutes, press down the pressure valve to release steam and remove the lid. Throw away the boiling liquid, and rinse the pork in lukewarm water. Cut into bite sized pieces. Wash the pressure cooker, too. Put the cubed pork and the ingredients into the pressure cooker, and lock the lid again. Turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 5 minutes. Turn the heat off and leave to rest for 5 minutes. Press the valve to release steam, and remove the lid. Add peeled soft boiled eggs, and simmer while turning the pork over medium heat for about 5 minutes. Done! How to cook soft boiled eggs: Put the eggs carefully into boiling water, and cook for 6.5 minutes. Drain, cool in ice cold water, and they're done. You can use eggs straight out of the refrigerator. The bento also has : Onigiri rice balls wrapped in nozawana (pickled green leaves), cucumbers wrapped in salted squid, shimeji mushrooms and broccoli mixed with umeboshi plum and shiro-dashi sauce, and sauteed kabocha squash.

Source: cookpad.com