Yesterday, I took two pieces of pork belly, each about 300 grams, rolled them with cotton twince, and boiled them for half an hour. I then put them in a silicon sack with 125 mL of mushroom flavored dark soy sauce, 125 mL of double fermented soy sauce, and 250 mL of sake. Today, after they had been marinating for about a day, I put them with all the remaining liquid and 500 mL of water to pressure cook in the instant pot max for 90 minutes at maximum pressure with no keeping warmed or venting.
I took both pieces out a few minutes ago and cut one up. I was delicious, but obviously far too soft. Most of the cut pieces and the intact section went into the fridge to chill. The liquid just about filled two pint canning jars; those also went into the fridge, hopefully for making ramen eggs.
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