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 rice and steamed vegetables for a delicious meal.
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
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.