How To Pressure Cook Pork Belly: A Step-by-step Guide For The Perfect Dish
What To Know
- Use a sharp knife to score the skin of the pork belly in a diamond pattern, about 1/2-inch deep.
- Place the pork belly on a trivet or steamer basket in the pressure cooker.
- If you don’t have a pressure cooker, you can braise the pork belly in the oven at 325 degrees Fahrenheit for 4-5 hours.
Indulge in the tantalizing flavors of pressure-cooked pork belly, a culinary masterpiece that combines succulent meat with a crispy, crackling exterior. This comprehensive guide will walk you through every step of the process, ensuring you achieve perfect results every time.
Ingredients You’ll Need
- 1 (3-4 pound) pork belly, skin on
- Salt and pepper to taste
- 1 cup water
- Optional: Aromatics (garlic, ginger, thyme, rosemary)
Tools Required
- Pressure cooker
- Sharp knife
- Cutting board
- Paper towels
Step 1: Prepare the Pork Belly
1. Remove the pork belly from the refrigerator and let it come to room temperature for about 30 minutes.
2. Use a sharp knife to score the skin of the pork belly in a diamond pattern, about 1/2-inch deep.
3. Season the pork belly generously with salt and pepper.
Step 2: Sear the Pork Belly (Optional)
1. Heat a large skillet or Dutch oven over medium-high heat.
2. Sear the pork belly skin side down for 5-7 minutes, or until golden brown and crispy.
3. Remove the pork belly from the pan and set aside.
Step 3: Add Liquid to the Pressure Cooker
1. Pour 1 cup of water into the pressure cooker.
2. Add any desired aromatics (such as garlic, ginger, thyme, or rosemary) to the water.
Step 4: Place the Pork Belly in the Pressure Cooker
1. Place the pork belly on a trivet or steamer basket in the pressure cooker.
2. Make sure the pork belly is not submerged in the liquid.
Step 5: Cook the Pork Belly
1. Close the lid of the pressure cooker and set it to high pressure.
2. Cook the pork belly for 60-75 minutes per pound.
3. Once the cooking time is complete, let the pressure release naturally for 10-15 minutes before opening the lid.
Step 6: Broil the Pork Belly (Optional)
1. Preheat your oven’s broiler to high.
2. Place the pork belly on a baking sheet lined with parchment paper.
3. Broil the pork belly for 5-10 minutes, or until the skin is crispy and crackling.
Step 7: Rest and Serve
1. Remove the pork belly from the pressure cooker and let it rest for 10-15 minutes before slicing.
2. Slice the pork belly into thin slices and serve with your favorite sides.
Tips for Perfect Pork Belly
- For a more flavorful pork belly, brine it in a mixture of water, salt, and sugar for 24 hours before cooking.
- If you don’t have a pressure cooker, you can braise the pork belly in the oven at 325 degrees Fahrenheit for 4-5 hours.
- To make the skin extra crispy, pat it dry with paper towels before scoring and seasoning.
- Don’t overcook the pork belly, or it will become tough.
Final Note: Elevate Your Culinary Journey
Mastering the art of pressure cooking pork belly will elevate your culinary skills and impress your guests. With its succulent meat and crispy crackling, this dish is a true feast for the senses. Experiment with different aromatics and sides to create your own unique variations. Bon appétit!
What People Want to Know
Q: How long should I pressure cook pork belly per pound?
A: Cook the pork belly for 60-75 minutes per pound.
Q: Can I use a different liquid instead of water?
A: Yes, you can use chicken broth, beef broth, or beer instead of water.
Q: How do I know when the pork belly is done cooking?
A: The pork belly is done cooking when the meat is tender and the skin is crispy. You can insert a meat thermometer into the thickest part of the pork belly to check the internal temperature. It should read 165 degrees Fahrenheit.
