Best Instant Pot Braised Pork Belly Recipes
TAIWANESE BRAISED PORK BELLY MADE IN AN INSTANT POT
The pork is braised until FORK TENDER and packed with flavor. The sauce is savory and sweet with layers of umami flavor from different spices and condiments.
Provided by Tiffany
Categories Main Course
Number Of Ingredients 12
Steps:
- Cut the pork belly into 1-inch pieces. Add the pork belly to a pot filled with water and turn the heat up to medium-high. Let it cook for 3-5 minutes and rinse with cold water. Drain the pork belly and set it aside
- In an Instant Pot, add Pork belly, ginger, garlic, green onion, cinnamon stick, star anise, whole red chili, soy sauce, dark soy sauce, brown sugar, Chinese cooking wine (optional), and ¼ cup of water. Mix everything
- Put the lid on and set it to pressure cook for 25 minutes.
- Pair with rice and garnish with green onion.
INSTANT POT BRAISED PORK BELLY
Pork belly is easy and quick to make in the Instant Pot. Really! And it's insanely good!
Provided by Fanny Camota
Categories Main Course
Time 1h
Number Of Ingredients 6
Steps:
- (Optional) Brown pork belly in the Instant Pot, on Saute MORE setting. You may have to manually select MORE when choosing saute to get to this setting.
- Add all ingredients into the Instant Pot. Close lid and set to sealing. Cook at high pressure for 20 minutes.
- When the Instant Pot is finished, do a quick release. You can serve the pork belly or continue to the next step.
- (Optional) Boil pork belly for 10 minutes on saute more setting until sauce thickens and darkens.
- Notes for thickening the sauceDouble the Recipe: takes 20 - 30 minutesTriple the Recipe: takes 30 - 45 minutesYou'll know it's done when the sauce decreases in volume and looks darker.
PRESSURE COOKER KOREAN SOY-GLAZED PORK BELLY
This hearty braise requires minimal ingredients and makes use of a pressure cooker to reduce hours of work into just 45 minutes of hands-off cooking. The pork belly soaks up the Korean-inspired marinade of soy sauce, garlic, ginger and scallions, and a good dose of black pepper balances the sweet-salty flavors. To finish, the cooking liquid is reduced into a silky sauce that glazes the meat. Serve the tender pork in crisp fresh lettuce cups to balance the richness of the meat. Leftovers can be chopped and reheated in tomato sauce for a quick and tasty Bolognese sauce.
Provided by Kay Chun
Categories dinner, grains and rice, meat, main course
Time 4h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger, mushrooms and 1 teaspoon black pepper, and mix well. Lightly season pork belly with salt and pepper, and add to cooker. Toss pork in the sauce, massaging the sauce into the meat. Arrange pork in an even layer on top of the sauce. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
- Transfer pork and mushrooms to a large plate. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1/2 cup, 10 to 15 minutes.
- Meanwhile, thinly slice the mushrooms. Once the liquid is reduced, add the pork and mushrooms to the cooker and simmer, stirring, until warmed through and evenly coated in the sauce, about 3 minutes. Transfer to a serving platter and spoon the sauce on top.
- Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.
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