Seasoned Pork Belly (Pressure Cooker)
This recipe is from a friend on social media and is a make as much as you want recipe and seasoned to taste, keeping in mind the limits of your pressure cooker. When I make this, I will come up with some basic measurements. 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
Ingredients
- fresh pork belly
- 1 tablespoon cooking oil
- garlic, minced
- onion, diced
- soy sauce
- Chinese 5 Spice powder
- water, (I will say 1 cup as a starting amount)
- rice wine, (I will use Shaoxing when I test this)
- palm sugar
- star anise
- hot cooked rice, for serving
Instructions
- Cut the pork belly into 1 to 1½ cubes.
- With the lid off your pressure, add the oil and place the pressure cooker on medium heat, when hot, add the garlic and onion, sauté until tender.
- Add the pork belly and remaining ingredients, except the rice, stir together.
- 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 20 minutes.
- At 20 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 serving bowl, and pour the liquid into another bowl.
- Serve pork belly with hot cooked rice, and spoon over liquid from the pot, as desired. Enjoy.
Notes
Low cost per serving.
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