Instant Pot Pork Belly with Maple Syrup and Apples

This Instant Pot Pork Belly recipe gets finished in the oven to create a crispy crackling, and it is served with maple syrup cooked apples.

Pressure Cooker Pork Belly

Pressure cookers definitely do some things better than others! This recipe takes advantage of what it does well before using an oven to make up for the things it does less well.

Cooking fattier cuts of pork like belly is definitely one of the things that the Instant Pot does exceptionally well.

I cook ribs in a pressure cooker in the shape of apple glazed ribs and Chinese spare ribs regularly.

I even have a pressed pork belly recipe that gets cooked and then pressed overnight before being finished in the oven.

It is essential that you finish this recipe in the oven. Lots of the flavour comes from the second cooking method and, of course, the crispy crackling.

I use a cast-iron skillet, although any heavy-based pan that is oven safe will do.

I start the caramelisation process with the skin side of the pork, but be careful here. It is like toasting nuts... It sits there for ages with no colour and can jump to burnt in the blink of an eye.

Finally, we reduce some of the cooking juices from the Instant Pot to create a gorgeous sauce to serve with our pork belly. Adding some sharp apples and sweet maple syrup for contrast.

Increasing Portion Size

Like most of my recipes, this one is developed for two people!

But because I am an all-around hero, read greedy, I have tested this recipe for 4, too!

To feed 4, you need to double the size of the pork belly, pretty obvious, huh?

But do not double the liquid in the pot; you only need to increase it by 50%. So 300ml and 375ml of Apple Juice and Chicken Stock, respectively.

In my testing, I found adding 10 minutes to the cooking time in the pot was plenty.

The pork belly should almost "wobble" like jelly when it comes out of the pot.

Do not be tempted to push down on the pork belly when you are caramelising the skin.

When it comes out of the pressure cooker, the fat has very little stability. Pushing down too hard can cause it to delaminate and turn into a porky mess!

Also, do not be tempted to try to dry the skin; your kitchen towel will stick.

As a result, you need to be careful of any liquid content spitting, so do not put too much oil in your skillet.

Serving Suggestions.

Whether it is a classic piece of roast pork belly my sticky pork belly with pineapple or my roast pork belly slices, this is an ingredient that screams COMFORT FOOD at the top of its voice.

And as far as I am concerned, this Instant Pot Pork Belly is best served with a mash.

My personal favourite is a buttery celeriac mash, although mashed potato is glorious too!

If swede (rutabaga) were not impossible to find here, I would also add a swede and carrot mash into the rotation!

You could also go down the roast dinner route.

Adding roast potatoes or parsnips would be great, but will require some jiggling of cooking time.

Don't forget some greens; this braised cavolo nero kale would be a perfect addition.