A rich, flavorful pressure cooker pork belly recipe that's incredibly tender, juicy, and coated in a glossy soy-based braising sauce—perfect with steamed rice.
Introduction
If you're looking for the ultimate comfort food, this Pressure Cooker Braised Pork Belly is the perfect recipe. Tender pork belly is first seared until golden, then pressure-cooked with aromatic ginger, green onion, star anise, soy sauces, and caramelized sugar. The result is melt-in-your-mouth pork coated in a thick, glossy, savory-sweet glaze. This easy one-pot recipe is ideal for busy weeknights, family dinners, or special occasions.
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Recipe Information
Ingredients
1 lb pork belly, cut into bite-sized cubes
1 stalk green onion, cut into segments
4 slices fresh ginger
3 dried red chilies
2 star anise pods
1 plate fried tofu cubes (optional)
1 bowl water (enough to barely cover ingredients)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp liquid sugar color (caramelized sugar syrup)
1 tbsp rock sugar or brown sugar
A pinch of salt
1 tbsp cooking oil
Instructions
Step 1: Sear the Pork
Heat oil in a pressure cooker over medium heat. Add the pork belly cubes and sear until every side becomes golden brown. Remove and set aside.
Step 2: Cook the Aromatics
Using the rendered pork fat, sauté the green onion, ginger, dried chilies, and star anise for about 30 seconds until fragrant.
Step 3: Combine Everything
Return the pork belly to the pot. Add the fried tofu cubes and pour in enough water to barely cover the ingredients.
Step 4: Season
Add light soy sauce, dark soy sauce, liquid sugar color, rock sugar, and salt. Stir gently.
Step 5: Pressure Cook
Lock the lid and cook under full pressure for 15 minutes. Allow the pressure to release naturally.
Step 6: Reduce the Sauce
Open the lid and simmer over medium heat until the sauce thickens into a glossy glaze.
Step 7: Serve
Serve hot with steamed white rice and enjoy every melt-in-your-mouth bite.
Pro Tips
Sear the pork well for deeper flavor.
Natural pressure release keeps the meat tender.
Don't skip reducing the sauce.
Use fresh ginger and star anise for authentic flavor.
Fried tofu absorbs the delicious braising sauce beautifully.
Variations
Add boiled eggs for extra richness.
Include mushrooms for additional umami flavor.
Replace fried tofu with potatoes.
Make it spicy by adding more dried chilies.
Garnish with chopped scallions before serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
Reheating Instructions
Reheat gently in a saucepan over medium-low heat with a splash of water, or microwave until heated through.
Frequently Asked Questions (FAQ)
Q: Can I make this without a pressure cooker?
Yes. Simmer covered for about 1½–2 hours until tender.
Q: Can I skip the tofu?
Absolutely. The recipe is delicious with only pork belly.
Q: What is liquid sugar color?
It's caramelized sugar syrup that gives braised dishes their rich brown color.
Q: What should I serve it with?
Steamed jasmine rice, noodles, or stir-fried vegetables.
Q: Can I make it ahead of time?
Yes. The flavor becomes even better the next day.
Final Result
This Pressure Cooker Braised Pork Belly is irresistibly tender with a rich soy glaze, aromatic spices, and deep caramelized flavor. Every bite is juicy, savory, and perfect with hot steamed rice.
Conclusion
This easy pressure cooker pork belly recipe delivers restaurant-quality results with minimal effort. Whether you're cooking for family or guests, it's guaranteed to impress thanks to its melt-in-your-mouth texture and bold, comforting flavors.
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