Tender Instant Pot Braised Pork Belly

I never thought I’d get excited about pork belly until I tried it at my friend’s house last year. Growing up, the only pork we really ate was chops or ham, usually cooked until they were pretty dry. My mom meant well, but let’s just say meat wasn’t her strong suit.

That’s why I was blown away when I discovered how easy it is to make tender, flavorful pork belly in an Instant Pot. No watching the stove for hours or worrying about timing – just set it and let the pressure cooker do its thing. For someone who used to be nervous about cooking meat, this recipe has become my go-to when I want to impress without the stress.

What Kind of Pork Belly Should I Use?

For this recipe, you’ll want to look for fresh pork belly with the skin still on – this is important because the skin adds richness and becomes wonderfully tender during cooking. When shopping, choose a piece that has an even mix of meat and fat layers, with the layers running parallel to each other. Fresh pork belly should have a pink-colored meat portion and white fat, and the skin should be intact without any blemishes or discoloration. You can find pork belly at most Asian markets, specialty butcher shops, or even some regular grocery stores – just ask at the meat counter if you don’t see it displayed. If your piece comes in a larger slab, don’t worry about cutting it perfectly – just aim for pieces about 2-3 inches wide to ensure even cooking.

Options for Substitutions

While this recipe works best with certain ingredients, here are some helpful substitutions you can try:

• Pork belly: Pork belly is really the star here and hard to substitute, but if you must, you could use pork shoulder – though the texture and fat content will be different. The cooking time might need to be increased by 5-10 minutes.
• Chinese cooking wine: If you can’t find Chinese cooking wine (Shaoxing wine), dry sherry makes a good substitute. In a pinch, you can use mirin (reduce the sugar by 1 tablespoon) or chicken broth with a splash of rice vinegar.
• Dark soy sauce: Regular soy sauce plus 1 teaspoon of molasses can work instead of dark soy sauce. The color won’t be quite as rich, but the flavor will be similar.
• Star anise: While star anise gives this dish its signature flavor, you can use ½ teaspoon of Chinese five spice powder as an alternative, since it contains star anise as one of its components.
• Ginger: Fresh ginger is best, but in a pinch, you can use 1 teaspoon of ground ginger – though the flavor won’t be as bright and fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork belly in an Instant Pot is skipping the crucial browning step – taking an extra 5 minutes to properly sear all sides creates a rich foundation of flavor and better texture. A common error is adding too much liquid, which can dilute the sauce and prevent proper caramelization – stick to the recommended one cup of water since the pork belly will release its own juices during cooking. To avoid tough, chewy meat, don’t rush the natural pressure release process – a quick release can make the meat seize up and become tough, so let the pressure drop naturally for at least 15 minutes before opening the valve. For the best results, let the pork belly rest for 10 minutes after cooking before slicing against the grain, and if you want extra-tender meat, cut the pork belly into 1.5-inch chunks before cooking.

What to Serve With Braised Pork Belly?

This rich and savory pork belly pairs perfectly with simple steamed white rice, which helps balance out the dish’s intense flavors. For a complete Asian-inspired meal, try serving it with some quick-cooked Asian greens like bok choy or Chinese broccoli – the slight bitterness of the vegetables works really well with the sweet and salty pork. I also love adding some pickled vegetables on the side (like quick-pickled cucumbers or radishes) to cut through the richness of the pork belly. If you want to make it even more filling, steamed buns or mantou are great for soaking up all that delicious sauce.

Storage Instructions

Keep Fresh: Let your braised pork belly cool down completely, then place it in an airtight container with its cooking liquid. It’ll stay good in the fridge for up to 4 days. The flavors actually get better after a day or two as the meat continues to soak up all those tasty seasonings!

Freeze: This dish freezes really well! Put the pork and sauce in a freezer-safe container or bag and it’ll keep for up to 3 months. I like to freeze it in individual portions – it makes for such an easy dinner when you’re short on time.

Warm Up: To enjoy your stored pork belly, gently reheat it in a pot on the stove with its sauce over low heat until warmed through. If it’s frozen, thaw overnight in the fridge first. The microwave works too – just use medium power and heat in short bursts, stirring the sauce occasionally.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 80-90 g
• Fat: 150-170 g
• Carbohydrates: 30-40 g

Ingredients

For the blanching:

• 2 slices ginger

For the braising:

• 1 cup water
• 1 lb pork belly (whole slab for best results)
• 2 tbsp Chinese cooking wine (Shaoxing wine preferred)
• 2 bay leaves
• 2 tbsp brown sugar
• 2 tbsp cooking oil (or any neutral oil like canola)
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 pieces star anise

Step 1: Prepare and Blanch the Pork Belly

Start by slicing your pork belly into 1×1 inch cubes.

In a pot of boiling water with a few slices of ginger, blanch the pork belly cubes for 2 minutes to remove impurities.

Drain the pork cubes and rinse them under cold water to cool them down and wash off any residual foam.

Step 2: Caramelize the Sugar

Set your Instant Pot to the Sauté function.

Add a small amount of vegetable oil and allow it to heat up.

Next, add in brown sugar and cook until the sugar dissolves and begins to caramelize, becoming bubbly and golden brown.

Keep stirring to prevent burning.

Step 3: Coat the Pork and Incorporate the Sauces

Add the blanched pork cubes to the caramelized sugar.

Stir to ensure every piece is well coated with the sugar-oil mixture.

If necessary, scrape at the bottom to prevent sticking.

Pour in the Shaoxing wine followed by light and dark soy sauce.

Stir for about 1 minute to combine and enhance the flavor.

Step 4: Pressure Cook with Spices

Add water to the pot, ensuring it covers the pork pieces.

Introduce the spices, such as star anise and bay leaves, for aromatic depth.

If you wish to include tofu or boiled and peeled eggs, add them at this point.

Seal the Instant Pot lid and set it to cook on High Pressure for 15 minutes.

Step 5: Complete the Sauce and Serve

Once the cooking time is completed, allow the pressure to release naturally.

If you find there is excess liquid remaining, set the Instant Pot to Sauté mode and let it simmer to reduce the sauce to a thick consistency.

The sauce should be rich and cling to the pork without being overly soupy.

Serve the braised pork belly over cooked rice or noodles for a hearty meal.