My siblings were craving braised pork belly so I decided to make it in the pressure cooker to cut down the braising time to 20 minutes, when traditionally it can take 2-3 hours. This recipe is simple and delicious! I also boiled an egg and quickly stir fried Chinese flower cabbage for the sides to compliment the dish. This recipe can stand on it’s own with just plain rice or by itself. My family loves this recipe and often request it!
Braised Pork Belly
Prep time
Cook time
Total time
Recipe type: Main Dishes
Serves: 2 servings
Ingredients
Marinate sauce mix for pork belly:
- 430 grams of sliced pork belly (3 long strips)
- 1 TBS shaoxing cooking wine
- 1 TBS dark soy sauce
- 1 TBS soy sauce
- ½ tsp salt
Sauce mix to put in Pressure Cooker:
- 2 cloves of garlic
- 2 tsp chopped ginger
- 1 bay leaf
- 1 TBS Shaoxing cooking wine
- 1 TBS dark sauce sauce
- 2 TBS soy sauce
- ¼ tsp black pepper
- ¼ cup brown sugar (I like mine sweet, put less in if you don’t like it as sweet. 3 TBS in the beginning and add 1 TBS at the end).
- 1 tsp white sugar
- 2 cups water
Optional:
- Soft boil eggs
- Bok choy or leafy green of your choice
- Rice
Slurry:
- 2 tsp cornstarch
- 1 ladel of sauce broth
Instructions
- In a bowl, add chopped garlic and ginger and sauce mix together.
- Slice pork belly, add marinate sauce mix for pork belly.
- Add all ingredients in step 1 and 2 along with water in pressure cooker for 20 minutes.
- Take meat out of pressure cooker and set aside. In a separate sauce pan, sear the meat for a crispy texture. This will only take 2-3 minutes.
- Take broth from pressure cooker and put into a wok or large pan. Turn heat on medium and let it reduce down.
- Create a slurry for sauce reduction and add to the wok. Continue to let it reduce. I like mine a bit sweeter so I will add 1 more TBS of brown sugar at the end.
- Add seared pork belly with the reduced sauce.
- Serve with rice, egg and vegetable green of your choice.
