Just last week, our friends at ChefSteps wrote in with an easy technique for a bone-sticking braise that’s perfect for pork-belly preparation. The only problem? It requires time — lots of it. So what to do with that tender chunk of fatty pork belly lying around when time isn’t exactly on your side? Break out the pressure cooker, of course!
When you have a hankering for some pork tum but need it in a hurry, a pressure cooker is your tool for the task. With as little as 30 minutes, you can get steaky, fatty, flavor-packed pork. And the whole thing is ridiculously straightforward! Break out your cooker, add some cooking liquid, salt and pepper, any other seasoning you’re in the mood for and maybe some fresh herbs. Cook to your desired texture, let the pig cool and that’s that. From there, the possibilities are endless! Take a look at the quick instructional video and full recipe below.
1 pound pork belly
Cooking liquid, such as white wine, as needed
Salt, as needed
Black pepper, as needed
Seasoning, optional, as needed
Aromatics, herbs and veggies, as needed
Oil, for searing, as needed
- Put the slab of pork belly in the bottom of your pressure cooker. Add some flavorful liquid, such as wine or stock (about a quarter inch should do the trick). Season the pork belly generously with salt and pepper, plus any other seasonings you desire. Add some fresh herbs or aromatic vegetables (garlic is always good).
- Place the pressure cooker, uncovered, on the stove, and heat on high until cooking liquid begins to boil. Lock lid into place and adjust heat to keep the cooker at high pressure. Cook about 40 minutes. Want super-steaky belly? Cook 30 minutes. Want it more braised? Let it cook for 60.
- Remove from heat and allow the pressure to reduce naturally for 12 to 20 minutes. You can also — carefully! — run the covered pressure cooker under cold water.
- When the pork belly has reached room temperature, slice into equally sized pieces. Sprinkle generously with more salt.
- To create a crispy crust on your belly, sear it (optional). Add oil to a pan and heat on the stove until it’s rippin’ hot. Add belly to the pan and sear each side until golden brown, about 2-3 minutes per side.
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering free online classes called Cooking Sous Vide: Getting Started and Burgers, as well as a $10 class called Cooking Sous Vide: Beyond the Basics and a $14 class called Coffee.