Name: Pressure Cooker Kong Bak Recipe
Total time: 90 min
Yield: 6
Cuisine: Chinese

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Pork belly is pressure cooked with instant pot in aromatic spices and soy sauce to give you that melt-in-the-mouth meat that you can later turn into kong bak pau or for other use. 

How to make Pressure Cooker Kong Bak Recipe

What To Cook Today

Crawler

Chinese

<p>Pork belly is pressure cooked with instant pot in aromatic spices and soy sauce to give you that melt-in-the-mouth meat that you can later turn into kong bak pau or for other use. </p>

Pork belly with skin

Cooking oil divided

Shaoxing wine

Five spice powder

Soy sauce

Dark soy sauce

Large onion peeled and diced

Cloves garlic peeled and minced

Large cinnamon

White peppercorns

Star anise

Chinese rock sugar

Cilantro leaves for garnish

You can leave the pork belly in one whole piece or cut into 1-inch thick slices, or into cubes. It really depends on what you plan to use it for. If you plan to use it for kong bak bao, i prefer one bigger slice, but of course you can make kong bak bao with cube-size meat.

step 1

Pat the pork belly dry with an absorbent paper towel. Add the marinade seasonings and rub them into the pork belly all over. Let it marinade for about 15 minutes at room temperature or you can do it overnight in the fridge too.

step 2

If you cut your pork belly into bigger thicker slice, searing the meat help to keep the meat moist. You can sear the meat in instant pot by pressing saute and then once it's hot, add about 1 tbsp of cooking oil and sear the meat until golden brown all over. Do this in batches as they may not brown properly if it's too crowded. If you cut the pork belly into cube size, you can skip searing the meat and proceed to the next step.

step 3

Remove the seared meat from the pot. Add another tablespoon of oil and saute the onion, garlic, star anise, white peppercorn, rock sugar and cinnamon for about 5 minutes. There will be some caramelization stuck at the bottom of the pot. Deglaze the pot by adding 2 tbsp of shaoxing wine and use the spatula to scrape the bottom of the pot to make sure nothing gets stuck on the bottom of the pot.

step 4

Add the seared pork belly followed by seasonings and stir to combine. Turn off the saute mode. Notice that no water or any liquid need to be added. There will be some juices from cooking the pork later.

step 5

Cover the lid, turn the pressure release valve to "sealing", set the pressure cooker timer to 15 minutes and then natural release (about 10 minutes) for a 1-inch thick slices. If you keep the pork belly whole in one piece, set the timer to 30 minutes if you want to use it for kong bak pao. If you want to shred the meat, set it to 45 minutes. For cube size meat, set the timer to 15 minutes and then you can do quick release.

step 6

Once the pressure valve has collapsed, unlock the lid and transfer the pork belly slices to a plate and wait for 10 minutes before slicing (for bigger thicker slice). After 10 minutes, you can cut the thick slices into thinner slices if you prefer.

step 7

Turn on saute mode again and reduce the sauce in the inner pot slightly. Let it simmer for about 5 minutes. Save the sauce if serving with kong bak bao. If serving it as a meal, pour the sauce over the sliced pork belly.

step 8

If you cut the pork belly into cube size, you can skip searing the meat and proceed to the next step. Searing the meat help to keep the meat moist. Preheat your heavy-bottom pot. Add about 1 tbsp of cooking oil and sear the meat until golden brown all over. Do this in batches as they may not brown properly if it's too crowded.

step 9

step 10

Add the pork belly followed by seasonings and stir to combine. Add some water, just enough to barely cover the meat. Don't add too much as there will be more juice coming from the pork as you cook. Bring it to a boil and then lower the heat and cover with a lid and let it simmer for the next 45 minutes or until the pork is tender but doesn't fall apart if you plan to use this for kong bak bao. If you want to shred the meat, you can cook longer until you can shred the meat easily.

step 11

Transfer the pork belly slices to a plate and wait for 10 minutes before slicing. After 10 minutes, you can cut the thick slices into thinner slices if you prefer.

step 12

You can reduce the sauce in the pot slightly by simmering it for another 5 minutes or so. Save the sauce if serving with kong bak bao. If serving it as a meal, pour the sauce over the sliced pork belly.

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Pressure Cooker Kong Bak Recipe

About Pressure Cooker Kong Bak Recipe:

Ingredients for Pressure Cooker Kong Bak Recipe

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