Chinese Belly Pork (PKP 4.8L & 5.7L)
Belly is usually the cheapest cut of pork and is incredibly rich and indulgent so a little goes a long way.
Try serving with boiled rice and steamed vegetables.
5kg pork belly, rind removed, cut into 5cm pieces
1 tbsp dark soy sauce (GF)
200ml rice wine
2 tbsp olive or cooking oil
2 garlic cloves, thinly sliced
3cm of fresh ginger, peeled and cut in to matchsticks (or 2 tsp of ground ginger)
1 tsp chilli flakes (or chilli powder)
100ml balsamic vinegar
140g brown sugar
700ml vegetable stock (GF)
2 red chillis, sliced and soaked in rice wine vinegar for 1 hour, then drained.
Toss the pork with the soy sauce and 50ml of the rice wine in a bowl. Leave to marinate in the fridge for at least 1 hour, preferably overnight
Select the SAUTE function, add the oil and allow to heat. Brown the pork in batches then set aside.
Add the garlic, ginger and chilli and stir for about 2 minutes until golden, then press CANCEL.
Add the vinegar, remaining rice wine, sugar and stock and stir to combine, then add the pork.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 20 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Select the SAUTE function and stir regularly to reduce the sauce until thick and syrupy, then press CANCEL.
Serve with boiled rice and steamed veg.