Pressure Cooker Pork Belly (Kakuni)
This braised pork belly recipe is a rich and flavorful dish that combines tender pork belly slices with a sweet and savory sauce made from honey, Chinese rice wine, tamari soy sauce, and spices. The pork is browned in ghee and then pressure cooked to perfection, resulting in a melt in your mouth texture. Serve with steamed rice and vegetables for a delicious meal.
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Ingredients:
500g pork belly slices
3 tbsp honey
1-2 spring onions (or 12 chives, if available)
1/2 cup water
1/2 cup Chinese rice wine
1/2 cup tamari soy sauce
1 tsp dried ginger
1/2 tsp Chinese five spice
Ghee for browning (Or your choice of neutral oil)
Instructions:
Brown the pork belly slices in ghee until nicely caramelized.
Add the spring onion, water, Chinese rice wine, tamari soy sauce, dried ginger, and Chinese five spice to the pot.
If using honey straight from the fridge, heat the mixture slightly on sauté mode to dissolve the honey.
Pressure cook on high for 30 minutes.
Remove the pork belly and set aside.
Now turn the pressure cooker to saute mode and reduce the sauce (for about 15 minutes to thicken it.)
Once thickened add back the pork belly to cover it in the sauce.
Serve the cooked pork belly with steamed rice, bok choy, and mushrooms for a delicious and meal, pour some of the sauce over the dish for extra flavor.
Tips:
Use high quality ingredients, such as tamari soy sauce, for the best flavor.
Adjust the amount of spring onion or chives to your liking.
Pair this dish with steamed vegetables and rice for a comforting meal.
Add garlic or onion if you want a richer flavor.
Pressure Cooker Pork Belly (Kakuni)
Equipment
- pressure cooker
Ingredients
- 500 g pork belly slices
- 3 tbsp honey
- 1-2 spring onions or 12 chives, if available
- 1/2 cup water
- 1/2 cup Chinese rice wine
- 1/2 cup tamari soy sauce
- 1 tsp dried ginger
- 1/2 tsp Chinese five spice
- Ghee for browning Or your choice of neutral oil
Instructions
- Brown the pork belly slices in ghee until nicely caramelized.
- Add the spring onion, water, Chinese rice wine, tamari soy sauce, dried ginger, and Chinese five spice to the pot.
- If using honey straight from the fridge, heat the mixture slightly on sauté mode to dissolve the honey.
- Pressure cook on high for 30 minutes.
- Remove the pork belly and set aside.
- Now turn the pressure cooker to saute mode and reduce the sauce (for about 15 minutes to thicken it.)
- Once thickened add back the pork belly to the pressure cooker to cover it in the sauce.
- Serve the braised pork belly with rice, steamed Bok choy, and mushrooms for a delicious meal, and pour some of the sauce over the meal for extra flavor.
Notes
- Use high quality ingredients, such as tamari soy sauce, for the best flavor.
- Adjust the amount of spring onion or chives to your liking.
- Pair this dish with steamed vegetables and rice for a comforting meal.
- Add garlic or onion if you want a richer flavor.
