Check this sexy thing out….Pork Belly! In the instant pot..crazy!!! We sold so much pork belly at Bella Bistro. First we had to talk our customers into pork belly, you know all that luscious fat and all. We used to braise the belly in the oven at Bella for 3 hours. Now you can braise in your instant pot in just under 1 hour…
Instant Pot Braised Pork Belly
For the Rub:
1/2 cup brown sugar
2 tablespoons fennel (toasted and ground)
1 tablespoon garlic powder
3 tablespoons sea salt
3 tablespoons rosemary (finely chopped)
1 tablespoon crushed red pepper flakes
For the Braise:
3 -4 pounds Pork Belly
2 carrots peeled and rough chop
2 stalks celery rough chop
1 yellow onion peeled rough chop
3 cloves garlic
fresh herbs
1/2 cup red or white wine
1 cup chicken stock or fruit juice
Olive Oil
For the Rub: Combine the rub ingredients and very thoroughly mix. Using a sharp knife, score a 1-inch grid pattern into the fat of the pork belly. Rub the pork belly all over with the spice mixture.
For the Braise: Heat a large skillet over medium high heat with a few tablespoons of olive oil. Sear the pork, fat side down, until brown and crispy.
Turn the instant pot on the saute mode. Drizzle with olive oil, add vegetables and saute 3 – 4 minutes. Add the wine, and liquid (broth, juice, combo) Place the pork belly inside add the fresh herbs. Place the lid on, make sure the valve is set to sealing. Using the manual setting set to high pressure and cook for 55 minutes. Allow for a 15 minute natural release. After 15 minutes carefully turn the valve to release, there should be only a little bit of pressure and steam.
Let cool for a few minutes, carefully with two spatula’s remove the belly and place on a sheet pan to cool and refrigerate. The belly will be jiggly I know that sounds funny, but its true. Why it is important to let cool and refrigerate before cutting and portioning.
To Serve: It is best to braise the belly the day before or the morning before you would like to serve. I refrigerate several hours before cutting and portioning. Cut belly into square or rectangle pieces and sear in hot pan until crispy. If doing in large quantities use a sheet pan lightly oiled and put in oven at 450*.
Glaze: Refrigerate braising liquid.Once chilled skim the fat off the top.In amedium sauce pan reduce braising liquid, add 1/4 cup maple, 1/4 cup whiskey, and 1 – 2 tablespoons stone ground mustard. Reduce the braising liquid may take up to 15 minutes, it is not quick. Be patient, taste and adjust seasoning.
This pork belly I used 1 cup blueberry pomegranate preserves (King Soopers) and 1 cup braising liquid and reduced to a syrup or a glaze.