If you’re looking for a quick, practical recipe that will surprise everyone with its incredible flavor, this Pressure Cooker Pork Belly is the perfect choice. With a reduced prep time and a bold flavor profile, this recipe is ideal for a special lunch or dinner. When cooked in a pressure cooker, the pork belly becomes incredibly tender and juicy, while the seasonings penetrate deep into the meat, creating an explosion of flavor in every bite. Let’s learn how to make this delicious dish!
Ingredients for Pressure Cooker Pork Belly:
- 2.2 lbs (1 kg) pork belly, sliced
- 3 tbsp (50 ml) vegetable oil
- 3 medium onions
- 1 tbsp mustard
- 3 tbsp soy sauce
- 1 tsp dried mixed herbs
- 1 tsp “Tempero Baiano” (or a mix of oregano, cumin, and black pepper)
- 1 tsp annatto powder (or paprika for color)
- Salt to taste
- ½ cup water
How to Make Pressure Cooker Pork Belly:
- Prep the meat: Cut the pork belly into slices. This helps the meat cook evenly and absorb the seasonings better.
- Blanching: In a pot, bring enough water to a boil to cover the pork slices. Add the meat and blanch for a few minutes. Drain and set aside.
- Start cooking: In a pressure cooker, heat the oil over medium heat. Add the sliced onions and sauté until lightly golden.
- Season: Add the mustard, soy sauce, dried herbs, tempero baiano, and annatto/paprika. Stir well to coat all the pork slices thoroughly.
- Pressure cook: Add the water to the pot, seal the lid, and cook under pressure for about 20 minutes. This is enough time for the meat to become tender and soak up all those flavors.
- Finish: Carefully release the pressure. Open the cooker and let the meat continue to cook for a few more minutes uncovered, allowing it to brown and get crispy.
Tips for the Best Pork Belly
While this recipe is naturally easy and tasty, here are a few extra tips to make it even more irresistible:
- Meat quality: Quality matters! Choose fresh pork belly. The fat is what ensures tenderness and flavor, so don’t be afraid to pick pieces with a good balance of fat and meat.
- Flavor boosters: If you love intense flavors, add minced garlic and freshly cracked black pepper. The garlic adds a beautiful aroma, and the pepper provides a nice kick.
- Perfect crispiness: To ensure the pork is extra crispy after pressure cooking, let the meat rest for a few minutes before final browning. This helps redistribute the juices.
- Sides: Serve with sides that balance the richness, such as mashed potatoes, white rice, or a crisp fresh salad. Acidic sauces, like chimichurri or a squeeze of lime, are also great for cutting through the fat.
Preparation Time:
- Prep: 30 minutes
- Cooking: 20 minutes pressure + 10 minutes to crisp
- Total: 1 hour
Yield:
4 to 6 servings