Savory & Sweet Braised Pork Belly Recipe
Perfect as a Side Dish or a Main Course: Unforgettable Braised Pork Belly in Soy Sauce
Experience the delightful sweet and savory flavor of whole pork belly, slow-cooked without extra water and then braised in a rich soy sauce mixture! This dish offers a wonderfully tender interior and a slightly chewy exterior.
Main Ingredients- 600g Whole Pork Belly: Choose a cut with a good balance of meat and fat.
- 2 Large Leeks: Cut into large pieces to help remove any gamey odors and add aroma.
- 1 Onion: Adds sweetness and depth of flavor. Placed at the bottom of the pressure cooker to prevent the pork belly from sticking.
- 6 Whole Peppercorns: Effectively removes any unpleasant smell from the pork.
- 2 Bay Leaves: Infuse a subtle herbal note and further eliminate any pork odor.
Sweet & Savory Soy Sauce Glaze- 6 Tbsp Soy Sauce: The foundation of the salty and savory flavor.
- 3 Tbsp Mirin (Sweet Rice Wine): The alcohol evaporates, leaving behind umami and enhancing the overall flavor.
- 1 Tbsp Sugar: Adds a gentle sweetness to balance the soy sauce.
- 1 Tbsp Corn Syrup (or Rice Syrup): Gives a beautiful glossy finish and helps the glaze adhere to the meat.
- 6 Tbsp Soy Sauce: The foundation of the salty and savory flavor.
- 3 Tbsp Mirin (Sweet Rice Wine): The alcohol evaporates, leaving behind umami and enhancing the overall flavor.
- 1 Tbsp Sugar: Adds a gentle sweetness to balance the soy sauce.
- 1 Tbsp Corn Syrup (or Rice Syrup): Gives a beautiful glossy finish and helps the glaze adhere to the meat.
Cooking Instructions
Step 1
First, cut the leeks into large, 4-5cm pieces. Also, coarsely chop the onion. Cutting them this large helps them retain their texture during the pressure cooking process, preventing them from becoming too mushy.
Step 2
Line the bottom of your pressure cooker with the coarsely chopped onion and leeks. Place the whole pork belly on top, then sprinkle evenly with the whole peppercorns and bay leaves to eliminate any gamey odors. This layering also prevents the pork belly from sticking directly to the pot.
Step 3
Securely close the lid of the pressure cooker. Turn the pressure regulator to the ‘sealing’ or ‘pressure cooking’ position. Double-check that the lid is properly and safely sealed.
Step 4
Set the heat to high and bring the pressure cooker up to pressure for about 5 minutes. Once you hear the steam whistling (or the pressure indicator rises), reduce the heat to medium and cook for 15 minutes. After the cooking time, carefully release the pressure by moving the steam release valve. (Be very cautious of hot steam to avoid burns!)
Step 5
After releasing the pressure, let the pressure cooker sit undisturbed for about 5 minutes to allow the pork belly to rest. This resting period helps make the meat even more tender. Once rested, carefully open the lid and remove the cooked pork belly. Let it cool slightly before proceeding.
Step 6
In a wide pan, combine all the glaze ingredients: soy sauce, mirin, sugar, and corn syrup. Stir well. Once the glaze begins to simmer over medium heat, add the cooked pork belly to the pan. Reduce the heat to low and let the pork belly braise slowly, turning it occasionally to ensure it’s evenly coated in the glaze. Keep an eye on the glaze consistency, adding a splash of water if it becomes too thick.
Step 7
The braising is complete when the glaze has thickened and coated the pork belly with a beautiful sheen. To prevent the meat from falling apart, let it cool slightly before slicing it into bite-sized pieces (about 1-1.5cm thick). Arrange the slices on a serving platter for an attractive presentation. Enjoy your delicious braised pork belly! The cooked leeks and onions can also be served alongside for extra flavor.
