This Pressure Cooker Oriental Braised Pork Belly is an amazing way of cooking pork belly; melt in the mouth tender after pressure cooking and so full of flavour.
This is reminiscent of Babi Kecap, Indonesian Pork Belly.
This would actually pair well with my Za'atar Flatbreads, really easy to do in the Thermomix or by hand.
- Pork belly slices
- Kecap Manis (available from most supermarkets nowadays, mine is from Waitrose, the World Foods section)
- soy sauce
- Shaoxing rice wine
- star anise
- red onion
See recipe card below for quantities.
Coat the pork belly in the kecap manis and then add all the other ingredients.
How to serve
Delicious in wraps, buns, with rice, stirred through noodles, even with lettuce as wraps ore on its own...
The buns in the photos were from Earth & Wheat. Fully paid by me.
Earth & Wheat is a wonky bread box here in the UK. I signed up for the monthly box and I was quite impressed when I received the first one last week.
Buy your first Earth & Wheat box and we will both get £1.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Kecap Manis - leave it out or use a bit more soy sauce and some soy sauce if you can't find any
Want to double or halve the recipe?
Use the same pressure cooking timings and make sure you do a natural pressure release at the end.
Want to pressure cook the pork belly from frozen?
You can, use the same timings. The cooker will just take longer to reach pressure.
Want to cook just the pork belly on its own?
A great way to cook pork belly on its own is to do it on the trivet with 250ml of cold water underneath (500 ml if using a bigger pressure cooker). Or just cook it in stock.
The pressure cooking timings remain the same.
I used the Ninja Foodi Max Multicooker for this recipe. You can see it in the photos.
You could, of course, use an Instant Pot Duo Crisp.
Whatever pressure cooker you use, keep the same timings.
This dish will keep well chilled in the fridge for 2-3 days.
You can freeze it too and reheat from frozen in your pressure cooker.
This Pressure Cooker Oriental Braised Pork Belly can be left on Keep Warm for hours, basically until you're ready to eat.
Pressure Cooker Oriental Braised Pork Belly
- 1 Pressure Cooker, either stove-top or electric (I used the Ninja Foodi Max)
- 800 g pork belly slices
- 40 ml Kecap Manis approx 45 g most supermarkets have it in the oriental section, with the soy sauce etc, sometimes called Kicap Manis)
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing rice wine most supermarkets have it in the oriental section
- 100 ml water
- 5 star anise
- 200 g mushrooms white or chestnut mushrooms work well, sliced in thin wedges
- 1 red onion sliced in thin wedges, save a handful for serving
- Place the pork belly slices in the inner pot and coat well in the kecap manis.
- Add the soy sauce, rice wine, water and star anise.
- Pressure cook 25 minutes, at the end do a Natural Pressure Release (NPR), this means letting the float valve pop back down of its own accord.
- Once the float valve has popped back down and the lid is safe to open, stir in the mushrooms and red onion. If you're in a bit of a hurry, you can vent the remaining steam after 10-15 minutes but try not to do it any earlier as it can toughen up the meat.
- Now you have two options:
- Sauté to reduce with the lid off.
Air fryer lid
- Use the air fryer lid at 210ºC, check after 10 minutes and continue if necessary. You want it sticky and caramelised if you have time
- Discard the star anise and serve.
A few tips from me:
- Always wash your hands straight after touching raw meat
- Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
- Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
- Always chill left over rice as soon as you can and always within half an hour.