Basic Pork Belly (Pressure Cooker)
This recipe is from a friend on social media and is a make as much as you want recipe, keeping in mind the limits of your pressure cooker. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Timer
- Broiler
Ingredients
- fresh pork belly
- dipping sauces of your choice, as desired, for serving
- hot cooked rice, as desired, for serving
Instructions
- Cut the pork belly into strips about 2 inches wide.
- Place a rack in your pressure cooker and add 1½ cups of water, the rack should be above the water.
- Place the pork belly strips on the rack.
- Add the lid to the pressure cooker and lock in place, add the weight on the lid. Place on high heat until the weight (jiggler) starts venting and making some sound and moving a little. Reduce heat to low or medium low to just keep the jiggler venting and moving, set your timer for 22 minutes.
- At 22 minutes, turn off the heat and carefully move the pressure cooker to an unused burner and allow the pressure to release naturally, about 15-20 minutes.
- When you have indications of zero pressure inside the cooker, carefully remove the weight, then remove the lid.
- Remove the pork belly to a cutting board to sit and dry out. I will verify the time when I prepare this.
- Lightly score the skin side of the pork belly with a knife.
- Now for crisping up the skin, I am going to use a broiler, but feel free to use an air fryer.
- Place the pork belly on a rack, skin side up, and broil until the skin is blistered and crispy. I will verify a time for this when I prepare this.
- Cut pork belly into 1 inch wide pieces.
- Serve with dipping sauces of your choice or simply with salt and pepper, and rice on the side if desired. Enjoy.
Notes
Low cost per serving.
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