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–+ servings

Instapot Braised Pork Belly

Melt in your mouth, delicious, unctuous, the making of many glorious meals
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Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Cuisine Chinese, Japanese, Korean
Servings 8
Calories 733 kcal

Equipment

  • InstaPot

Ingredients
  

Rub

  • 2 tbsp Dark Brown Sugar
  • 2 tbsp Smoked Paprika
  • 1 tsp Kosher salt
  • 1 tsp Gochugaru Korean Red Pepper

Sauce

  • 1/2 cup Water
  • 1/4 cup Sake (optional)
  • 1 tbsp Sesame Oil Toasted
  • 1/2 cup Mirin
  • 1/4 cup Dark Brown Sugar
  • 6 cloves Garlic Minced (~ 1 tbsp)

Pork Belly

  • 2 lb Pork belly skin on washed
  • 2 inch Ginger Peeled, sliced thinly
  • 1 tbsp Neutral oil
  • 3 cup Chicken Stock or water
  • 1 tbsp Sambol
  • 6 ea Scallions Washed, cut to 1"
  • 1 ea onion Medium, peeled diced

Instructions
 

  • Combine all the rub ingredients in a small bowl and mix well
  • Combine all the sauce ingredients in a small bowl and mix well
  • Pat the pork belly dry, score the skin / fat cap and rub with the spice mixture, rub all sides, and work it into the meat, and into the scores
  • Set the instapot to saute, and add the neutral oil whence the oil starts to spider
  • Add the pork belly skin / fat cap down. We are looking for good color and rendering of fat (3-5 minutes)
  • Continue to brown the pork belly on all sides
  • add the onion, ginger, scallions, and 1/2 the sauce
  • add chicken stock to just cover
  • cancel saute, lid up and cook with High Pressure for 35 minutes
  • After 35 minutes allow a natural release for 15 minutes, thence vent and open
  • Remove the pork belly and reserve the cooking liquid. (This is a fantastic stock after cooling and defatting)
  • Return the pork belly to the pot, add the rest of the sauce and 1/2 cup of water
  • Bring to a simmer and hold ther for 1-2 minutes
  • exit saute, lid up and set to high pressure for 15 minutes
  • after cooking, quick release and vent the pressure, and unlid.
  • Select saute once more, we are looking to reduce the sauce to a thick consistency.
  • as the sauce reduces, flip the pork belly a couple of times to coat with sauce

Notes

Once complete, one can slice the pork belly and serve over rice, or use in a kimchi tofu soup, or brush with korean BBQ sauce and pop into the oven under the broiler (skin side up) until the skin is crispy and bubbling...

Nutrition

Calories: 733kcalCarbohydrates: 22gProtein: 13gFat: 65gSaturated Fat: 23gCholesterol: 84mgSodium: 603mgPotassium: 381mgFiber: 1gSugar: 15gVitamin A: 968IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Keyword Braised, Pork Belly
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