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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
Servings: 8
Course: Main Course
Cuisine: Chinese, Japanese, Korean
Calories: 733
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • InstaPot

Method
 

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

Nutrition

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

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...

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