Learn How To Pressure Cook Pork Belly Like A Pro – Get The Perfect Texture Every Time!

Indulge in the savory delight of pressure-cooked pork belly, a culinary masterpiece that tantalizes taste buds with its succulent texture and irresistible flavor. This comprehensive guide will lead you through every step of the pressure-cooking process, ensuring a mouthwatering result that will leave you craving more.

Choosing the Perfect Pork Belly Cut

The key to a great pressure-cooked pork belly lies in selecting the right cut. Look for a belly that is at least 1 inch thick, with a good layer of fat and skin. The skin should be scored to allow the fat to render out during cooking.

Seasoning the Pork Belly

Once you have your pork belly, it’s time to season it generously. A classic combination includes salt, black pepper, garlic powder, and onion powder. You can also add your favorite herbs and spices, such as rosemary, thyme, or paprika.

Searing the Pork Belly

Before pressure cooking, sear the pork belly in a skillet over medium-high heat. This will create a golden-brown crust and lock in the flavors. Sear for 5-7 minutes per side, or until the skin is crispy.

Pressure Cooking the Pork Belly

Now it’s time for the magic! Place the seared pork belly in your pressure cooker, along with 1 cup of water or broth. Close the lid and set the pressure to high. Cook for 45-60 minutes per pound of pork belly.

Releasing the Pressure

Once the cooking time is complete, let the pressure release naturally for 10-15 minutes. This will help the pork belly retain its moisture and tenderness.

Broiling the Pork Belly

For an extra crispy skin, broil the pork belly for 5-7 minutes, or until the skin is golden brown and crackling.

Resting the Pork Belly

Before slicing and serving, let the pork belly rest for 10-15 minutes. This will allow the juices to redistribute, resulting in a more tender and flavorful experience.

Slicing and Serving

Slice the pork belly into thin slices and serve with your favorite sides. Some popular accompaniments include mashed potatoes, roasted vegetables, or a tangy apple sauce.

Tips for Perfect Pressure-Cooked Pork Belly

• Use a good quality pork belly with a good layer of fat and skin.
• Season the pork belly generously with your favorite herbs and spices.
• Sear the pork belly before pressure cooking to create a crispy crust.
• Cook the pork belly at high pressure for 45-60 minutes per pound.
• Let the pressure release naturally for 10-15 minutes before opening the lid.
• Broil the pork belly for a crispy skin.
• Let the pork belly rest for 10-15 minutes before slicing and serving.

Top Questions Asked

Q: Can I use a slow cooker instead of a pressure cooker?
A: Yes, you can use a slow cooker to cook pork belly, but it will take longer. Cook the pork belly on low for 8-10 hours, or until it is tender and the skin is crispy.

Q: What is the best way to score the pork belly?
A: Use a sharp knife to score the pork belly skin in a crisscross pattern. This will help the fat render out during cooking and create a crispy crust.

Q: Can I add other ingredients to the pressure cooker along with the pork belly?
A: Yes, you can add other ingredients to the pressure cooker along with the pork belly, such as vegetables, herbs, or spices. This will add flavor and moisture to the dish.

Q: How long can I store pressure-cooked pork belly?
A: Pressure-cooked pork belly can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

Q: Can I freeze pressure-cooked pork belly?
A: Yes, you can freeze pressure-cooked pork belly for up to 3 months. Thaw it in the refrigerator overnight before reheating and serving.