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.
1kg pork belly, rind removed, cut into 5cm pieces
2 tsp dark soy sauce (GF)
100ml rice wine
1 tbsp olive or cooking oil
2 garlic cloves, thinly sliced
2cm fresh ginger, peeled and cut in to matchsticks (or 1 tsp of ground ginger)
½ tsp chilli flakes (or chilli powder)
2 tbsp balsamic vinegar
50g brown sugar
250ml vegetable stock (GF)
1 red chilli, sliced and soaked in rice wine for 1 hour, then drained.
Suitable for: Pressure King Pro 3L 8-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 BROWNING 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 ~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 BROWNING function and stir regularly to reduce the sauce until thick and syrupy, then press CANCEL.