Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a small pot, add the sake and put over high heat. Allow to boil for 5 minutes, until reduced in volume by about 50%. Transfer to a pressure cooker and add the remaining ingredients, except pork belly.

Lay the pork belly skin side up and using a sharp skewer, poke a dozen or so holes all over the skin. Flip over and roll up tightly with the skin facing out. Use some butcher’s twine to tie the pork belly tightly.

Add the pork belly to the pressure cooker and place the lid on tightly. Set to high pressure and cook for 1 hour and 15 minutes. Allow pressure to release before removing the lid.

Remove the pork from the pressure cooker very carefully as it will be very tender. Chill until the pork has firmed up, as it will be much easier to slice, leaving the twine on.

Slice into ¼ inch thick slices, and reheat in desired broth for serving. Alternatively, you can Blasting food with direct, radiant heat. Prepare for some charred bits.broil or torch the pork before serving.