Pressure Cooker Soy Sauce Braised Pork Belly – A slab of pork belly is pressure cooked in aromatic spices and soy sauce to give you that melt-in-the-mouth meat that you can later turn into many different dishes.
The talk about pork belly gets my kids’ eyes wide open. They LOVE pork belly. This piece of meat probably get the most loves in our household 🙂 I grew up with my mom’s braised pork belly dish that usually made with some potatoes and hard-boiled eggs, similar to what the Vietnamese call Thit Kho Tau. The golden brown color in this pressure cooker soy sauce braised pork belly is achieved by braising the meat in soy sauce and dark soy sauce and not from caramelizing sugar like in the Vietnamese Thit Kho.
THIS PRESSURE COOKER SOY SAUCE BRAISED PORK BELLY RECIPE IS VERSATILE. WHY?
Originally I was going to cut up the pork belly and just cook it like how my mom usually would make tau yew bak. But, I thought, why not cook the whole slab or pork belly in a pressure cooker using Instant Pot and I can show you guys how you can use this into several different dishes.
It’s versatile because the pork belly can be turned into several different dishes:
1. Shred the meat for your taco..pork belly taco? ring any bell?
2. Sandwich that slice of pork belly in between this Momofuku Style Flat Steamed Buns
3. Lightly pan fry the slices of pork belly and served it with noodle like this somen noodle with pan-fried pork belly
4. Serve it with ramen noodles. This soy sauce braised pork belly is very similar to the Japanese Chasu.
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SPECIAL INGREDIENTS USED IN THIS PRESSURE COOKER SOY SAUCE BRAISED PORK BELLY RECIPE:
1. Chinese rock sugar
They look like crystal rocks. Sometimes known as rock sugar or bing tang in Mandarin. The Chinese likes to use rock sugar to sweeten the drinks, dessert, and in cooking. It’s not as sweet as regular sugar and it’s a nice addition to this dish because it has that subtle sweetness
Substitution: Regular granulated sugar
2. Dark soy sauce
You may be familiar with regular soy sauce, or sometimes known as light soy sauce. Dark soy sauce is usually added to add that dark caramel color to the overall dish. In Indonesia, this is usually kecap manis. But Chinese dark soy sauce isn’t as sweet compared to kecap manis. The texture is thicker and less salty compared to regular soy sauce.
WHY DO I LIKE TO USE INSTANT POT PRESSURE COOKER TO MAKE THIS? (not sponsored)
The meat is tender without breaking apart and instant pot may not be “instant” like you think, but I really like the convenience of it. I feel safe using the pressure cooker feature, which I never felt that way with regular pressure cooker. The pork belly really taste like it has been braised the traditional way on stove-top!
The family loves this pressure cooker soy sauce braised pork belly so much. Even my daughter who is not much of a meat eater gave her thumbs UP!
*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I recommend to half the recipe and use the same amount of time to cook*
Pressure Cooker Asian Braised Pork Belly
- 2 lbs pork belly in one large piece
- 1 tsp five-spice powder
- 2 cups water
- 5 cloves garlic
- 1 medium cinnamon stick
- 1 star anise
- 4 hard-boiled eggs optional
- Cilantro leaves for garnish
- Pat the pork belly dry with an absorbent paper towel. Rub the pork belly with five-spice powder and set aside for 30 minutes
Searing the meat (this is optional):
- Searing the meat help to keep the meat moist, but you can skip this step if you don't want to. My mom usually doesn't sear the meat too. You can sear the meat in Instant pot by pressing saute and then once it's hot, add about 1 tbsp of cooking oil and sear the meat until golden brown all over. Alternatively, you can sear the meat using cast-iron pan until golden brown
Pressure cook with Instant pot:
- If you searing the meat on the pan, transfer pork belly to Instant pot. Add water, aromatics, and seasonings to instant pot. Cover the lid, turn to seal, set pressure cooker timer to 45 minutes. This is perfect if you are going to use slice the pork belly later. It's tender but not going to fall apart when you slice it. If you want it really really tender, set it to 1 hour. This is perfect if you are going to shred or chop the meat up later for use in like for example tacos, etc.
- Once the timer is up, release pressure immediately. Once the pressure valve has collapse, gently remove pork belly to a chopping board and let it rest for 10 minutes before slicing. Save the cooking liquid
Cooking on stove-top:
- Transfer pork belly to a large pot. Add water, aromatics, and seasonings. Bring to a boil and then lower the heat, cover the lid and let it simmer for the next 1.5 to 2 hours or until the pork belly is tender
- Let the pork belly rest for 10 minutes before slicing. Save the cooking liquid
If you want to turn this into tau yew bak (braised pork belly with potato and hard boiled eggs)
Using Instant Pot:
- Place the quartered potatoes into the liquid you saved earlier from cooking the pork belly. Close the lid and seal. Pressure cook for 10 minutes. The potato is tender but not mushy. Release immediately after the timer is up. The potatoes should have picked up nice golden brown color
- You can add hard-boiled eggs into the cooking liquid and let them submerged in the liquid for about 1-2 hours and they will pick up the same golden brown color
Cooking on stove top:
- Add quartered potato into the cooking liquid and let them boil for about 15 minutes or until tender but not mushy. Add hard-boiled eggs and let them submerged in the liquid for 1-2 hours and they will pick up the same golden brown color
- Slice pork belly into serving pieces (large or bite-size is up to you) along with the potatoes, hard-boiled eggs, and the braising liquid. Garnish with fresh cilantro leaves