Chinese Belly Pork
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 chillies, sliced and soaked in rice wine vinegar for 1 hour, then drained.
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
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 FRY function, press START, then add the oil and allow to heat. Brown the pork in batches then set aside.
Add the garlic, ginger and chilli and stir for ~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. Adjust the time to 20 minutes then press START.
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 FRY function and press START, then stir regularly to reduce the sauce until thick and syrupy, then press CANCEL.