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How Do I Pressure Cook Pork Neckbones In Instant Pot: Japanese Style Tender Neck Bones

butano kakuni, Japanese style pork neckbones, instant pot Food & Recipes
Food & Recipes

I’m back again with another Japanese-inspired recipe.

Pork neckbones are not so common parts of meat in Japanese home cooking, except for one called “Tontoro” in Japanese-style BBQ restaurants.

The situation that I had this recipe idea was when I was struggling to make tender melt-in-mouth braised pork belly called “buta no Kakuni” for my husband.

He loves fatty melt-in-your-mouth pork belly on a ramen noodle at his favorite ramen noodle restaurant in Nagoya, Japan.

We know the fact why the pork belly was so tender is because of lots of fat.

However, he doesn’t like fatty parts! How ridiculous it is!

I have tried juicy tender braised ‘Kakuni’ pork belly many many times, but I still couldn’t make him satisfied.

One day, I found pork neckbones in Walmart, and I thought “Yes, this is it!”.

Neckbones are well-balanced with fat and meat, and it’s easy to become tender.

I call this Japanese style because it probably doesn’t exist in Japanese recipes.

This recipe utilizes almost the same ingredients of Japanese braised pork belly called Buta no Kakuni.

So, it definitely goes well with rice or ramen noodles.

You can make this dish in 30 minutes using Instant pot.

You can use a pressure cooker.

How To Prepare Pork Neckbones

Cooking time is really short, but I didn’t add preparing neckbones.

Cooking time is really short, but I didn’t add preparing neck bones.

Neck Bones contain lots of blood, so you need to remove them before cooking to make delicious neck bones.

But, it’s really simple.

Soak the neckbones in plenty of water for a few hours while changing the water occasionally.

Oh, are you familiar with this method?

I use this tip also in my beef cheeks recipe.


butano kakuni, Japanese style pork neckbones, instant pot

Japanese-Style Pork Neckbones; Instant pot recipe

Rico McConnellRico McConnell
Juicy Tender and savory pork neckbones-Japanese pork belly dish "buta no kakuni" inspired. Using instant pot (or a pressure cooker), easy-to-cook, only in 20 minutes.
Course Appetizer
Cuisine Japanese


  • 1 Instant pot/pressure cooker


  • 3.5 lb Pork neckbones
  • 1.5 cup Japanese Sake/ White wine
  • 1.5 cup Japanese dark soy sauce *kikkoman
  • 1.5 cup Brown sugar/ raw cane sugar
  • few Leeks Green parts only
  • 1 tsp Fresh grated ginger *you can reduce the amount
  • 1-2 Dried red chili pepper *optional
  • Water


  • Soak the meat in plenty of water for 1-2 hours while changing the water occasionally.
    *To remove blood from the meat.

Blanch pork neck bones

  • Place the pork neck bones in the instant pot.
  • Cover all with cold water.
  • Use the saute mode, bring the water to a boil.
    *you can skim off the scum if needed.
  • Once the water boiled, turn off the stove.
    *You don't need to cook longer.
  • Drain the meat in a colander and rinse them really well (to remove the scum and excess fat) under cold water.
  • Lightly wash the pot for the next step.

Cook The Neckbones

  • Gather the remaining ingredients.
  • Place the neckbones in the instant pot.
  • Add all ingredients and add water to cover the meat.
  • You don't need water to cover the meat fully, and it's OK when the pot will be filled 3/4 full with liquid.
  • Press the pressure cook mode, HIGH, adjust the time to 20 MINUTES.
  • Once the cooking is done, take out each meat with a slotted spoon gently.
    *The neck bones become super fragile so I don't recommend draining a whole pot.
  • You can make the sauce thicker if desired.
  • Cook the sauce Over medium heat, stirring occasionally until the sauce reaches your desired consistency.
Keyword Easy, Instantpot, meat, Pork, Sake, Soy sauce

Learn How To Make Japanese-Style Pork Neck Bones

Make Shoyu Tonkotsu Ramen Noodle With Japanese-Style Pork Neck Bones

I am going to tell you the gorgeous ramen recipe with this pork neck bones and broth.

Leave the broth without reducing it, and make the ramen soup!

Moreover, you can use the broth for making ramen toppings such as eggs and bamboo shoots.

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