Belly Pork in the Pressure Cooker
Well I finally used the multi-cooker as a pressure cooker.
On out last trip up to El Gouna we dropped into the butchers there and I picked up a nice joint of belly pork.
This is what I decided to do with it.
I must say it came out beautifully moist and tasted fantastic. Served on a bed of noodles with stir -fry vegetables is perfect.
INGREDIENTS
- 900g belly pork joint
- 1 tsp five-spice powder
- 400ml water
- 5 cloves garlic
- 1 medium cinnamon stick
- 1 star anise
- 180ml light soy sauce
- 2 tbs dark soy sauce
- 1/3 cup chinese rock sugar/white sugar
- 1/4 tsp white pepper
METHOD
- Slice the pork skin from the belly pork and set aside
- Pat the pork belly dry with an absorbent paper towel. Rub the pork belly with five-spice powder and set aside for 30 minutes
- Sear the belly pork on all side in a cast-iron pan until golden brown
- Transfer pork belly into the pressure cooker.
- Add the water and other ingredients to the pressure cooker pot.
- Place the lid on, turn to seal and set pressure cooker menu option to meat for 25 minutes.
- When cooking has finished, leave the cooker for the pressure to drop naturally.
- Remove the joint from the cooker and place on a rack, set the juices aside.
- Fry the skin in a hit cast iron skillet on both sides until crisp, or place in a hot oven for 15 minutes. I didn’t bother servering this with dinner, this was just crackling for chewing on.