Indulge in the rich, savory flavors of Chinese cuisine with our Instant Pot Red Braised Pork Belly! This mouthwatering dish is not only a feast for the senses but also a quick and easy recipe that will elevate your weeknight dinners. Imagine tender, melt-in-your-mouth pork belly, perfectly caramelized and infused with aromatic spices, all ready in just 55 minutes! Whether you're a seasoned cook or a kitchen novice, this recipe will have you impressing family and friends in no time. Dive in to discover the secrets behind this delectable dish and unlock the full potential of your Instant Pot!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 lbs pork belly, cut into cubes
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup sugar
- 1 star anise
- 2 slices ginger
- 2 green onions, chopped
- Water as needed
Instructions
- Prepare the pork belly by cutting it into
- 5-inch uniform cubes, ensuring each piece has a good balance of meat and fat.
- Blanch the pork belly cubes in boiling water for 2-3 minutes to remove impurities and excess fat. Drain and rinse with cold water.
- Turn on the Instant Pot and select the Sauté function. Add the pork belly cubes and brown them on all sides until they develop a golden color, about 4-5 minutes.
- Add sugar to the pot and caramelize it with the pork, stirring constantly to prevent burning. This will create a rich, deep color and flavor.
- Pour in the soy sauce and rice wine, stirring to deglaze the bottom of the pot and incorporate all the flavorful browned bits.
- Add star anise, ginger slices, and green onions to the pot. These aromatics will infuse the meat with complex flavors.
- Add enough water to just barely cover the pork belly cubes, typically about 1 cup.
- Close the Instant Pot lid, set the valve to sealing, and cook on High Pressure for 35 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release.
- Remove the pork belly and reduce the sauce on Sauté mode until it thickens to a glossy consistency.
- Return the pork to the sauce, coat evenly, and let rest for 5 minutes before serving.
- Serve hot over steamed rice, garnished with fresh chopped green onions.
Tips
- Choose Quality Pork: Opt for pork belly with a good balance of meat and fat for the best texture and flavor. Look for pieces that are firm and have a nice marbling.
- Blanching is Key: Don’t skip the blanching step! It removes impurities and excess fat, resulting in a cleaner taste and a more appealing dish.
- Sauté for Flavor: Take your time when browning the pork belly. This step enhances the dish's flavor profile, creating a delicious caramelized crust.
- Control the Sweetness: Adjust the amount of sugar to your taste. If you prefer a less sweet dish, reduce the sugar slightly while ensuring you still achieve that beautiful caramelization.
- Natural Pressure Release: Allowing for natural pressure release helps the pork belly become even more tender. Be patient during this step for the best results.
- Thicken the Sauce: After cooking, reducing the sauce on Sauté mode will intensify the flavors and give it a glossy finish, perfect for coating the pork.
- Serve with Rice: This dish pairs beautifully with steamed rice, which helps balance the richness of the pork. Garnish with fresh green onions for a pop of color and flavor!
Nutrition Facts
Calories: 700kcal
Carbohydrates: 15g
Protein: 40g
Fat: 55g
Saturated Fat: 20g
Cholesterol: 140mg
