Ultimate Melt-in-Your-Mouth Pressure Cooker Pork Belly Recipe | Easy Braised Pork Belly with Quail Eggs
Tender, caramelized pork belly pressure-cooked to perfection with quail eggs in a rich, glossy soy-beer glaze.
Introduction
Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Pressure Cook Time: 15 minutes
Total Time: 50 minutes
Cuisine: Asian
Course: Main Course
Difficulty: Easy
Servings: 4
Calories: Approximately 620 kcal per serving
Ingredients
2 lb (900 g) pork belly, cut into bite-sized cubes
2 tbsp cooking oil
2 tbsp sugar
8 slices fresh ginger
3 scallions, knotted
1 whole star anise
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 can (12 oz / 355 ml) beer
¼ cup water
12 boiled quail eggs, peeled
Instructions
Step 1: Sear the Pork Belly
Heat oil in a pressure cooker over medium-high heat. Add the pork belly cubes and cook until all sides are golden brown and some of the fat has rendered. Remove and set aside.
Step 2: Make the Caramel
Using the remaining oil, add the sugar. Let it melt slowly until it becomes a deep amber caramel. Return the pork belly to the cooker and stir until evenly coated.
Step 3: Add Aromatics
Add sliced ginger, knotted scallions, and star anise. Stir for about one minute until fragrant.
Step 4: Season
Pour in the light soy sauce, dark soy sauce, and oyster sauce. Stir well so every piece is coated.
Step 5: Add Liquids
Pour in the beer and water. Add the peeled quail eggs.
Step 6: Pressure Cook
Close the lid and cook under pressure for 15 minutes over medium heat.
Step 7: Reduce the Sauce
Release the pressure safely. Remove the lid and simmer until the sauce becomes thick, glossy, and beautifully coats the pork belly and eggs.
Step 8: Serve
Serve hot with steamed white rice or noodles.
Pro Tips
Brown the pork well for deeper flavor.
Watch the caramel carefully to avoid burning.
Use dark soy sauce for a rich color.
Don't overfill the pressure cooker.
Reduce the sauce until it becomes shiny and sticky.
Let the pork rest for 5 minutes before serving.
Variations
Add potatoes for a heartier meal.
Include mushrooms for extra umami flavor.
Make it spicy with dried chilies.
Replace quail eggs with regular boiled eggs.
Add cinnamon stick for a warmer aroma.
Storage Instructions
Allow the pork belly to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 2 months.
Reheating Instructions
Reheat on the stovetop over medium-low heat.
Add a splash of water if the sauce becomes too thick.
Microwave for 2–3 minutes, stirring halfway through.
Frequently Asked Questions (FAQ)
Can I use pork shoulder instead of pork belly?
Yes, but pork belly provides the richest texture.
Can I skip the beer?
Yes. Replace it with chicken broth or water.
Why do I caramelize the sugar?
It gives the pork its beautiful color and rich flavor.
Can I make this ahead?
Absolutely. It tastes even better the next day.
What should I serve it with?
Steamed rice, fried rice, noodles, or stir-fried vegetables.
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