Braised pork belly in apple juice given a huge speed boost in the Instant Pot. It is then pressed and served with the most incredible puffed cracking, caramelised apples and celeriac mash!
Instant Pot Braised Pork Belly With Apples and Puffed Crackling.
Sometimes spending time in the kitchen to create a tasty meal is well worth it. And for me, this is undeniably one of those meals!
It is as cheap as chips to make and owing to the magic of pork belly. It packs a punch of flavour that most meats cannot get anywhere near.
I have written about pork belly before here on Krumpli. It is certainly one of my favourite cuts of meat.
You should all know by now that I rarely post a piece of meat on its own. I like to create recipes that are complete meals and this recipe for braised pork belly is no different!
So this unassuming little stunner comes with a celeriac mash and some caramalised apples… Because pork and apples are always a good thing as is celeriac and apple!
That is all before we get to the most amazing and maybe surprising pork crackling.
The Two Faces Of Pork Crackling.
Now I find it difficult to choose my best pork crackling because I love both types.
The full-on crispy stuff is awesome and I go. This puffed pork crackling is.. Erm Awesome!
I go into much more detail as to how to make the perfect pork crackling nice and crispy in this pork belly recipe.
However, because I don’t do it anywhere near as often I would say that the puffed crackling on this recipe always feels more special!
It is also family perfect, as it is both safe for grandma and her ropey gnashers as well as the kids. Most importantly it packs all of the flavour you would associate with perfect pork crackling.
It is magic, you dehydrate down the braised skin and scrape off any fat and then dunk in hot oil.
Then be prepared to be amazed. Just watch that stuff grow, it takes seconds!
It is also much more versatile, as the dehydrated pork skin will keep in an airtight container.
I use it in this ham hock salad recipe which just so happens to be my favourite recipe on my site (so far)! Yes, I am the guy who puts pork crackling on a salad, just roll with it!
The Instant Pot and Pork.
Whether it is this braised pork belly dish, my apple glazed ribs or my pork belly with port cherry recipe they all demonstrate one thing. That is that the Instant Pot is rather good at dealing with the cheaper cuts of pork.
This is however not your run of the mill dump and run Instant Pot recipe. It is an unashamedly long recipe, two days in fact.
But do you know what? You are worth it. I’m worth it and most significantly my wife is worth it!
If you have never tried pressed pork belly you are most certainly missing out on a real treat. One that cannot be compared to any other cooking method or result.
No, it is not everyday food. It certainly is not blingy food if the list of ingredients are taken alone. However, if you promised to cook me this braised pork belly you would most definitely have a friend for life!
For the Pork:
- 1 Kg Pork Belly, Skin on bone in
- 350 ml Apple Juice
- 200 g Onions, Peeled and cut into rings around 1-1.5cm thick
- Salt and Pepper, To taste
- Oil, For deep frying
For the Mash:
- 450 g Celeriac, Cut into 2.5cm cubes
- 250 g Potato, Cut into 2.5cm cubes
- 100 ml Cream
- Salt and Pepper, To taste
For the Apples:
- 1 Apple, Cored and cut into wedges
- 1/2 Tsp Ground Cinnamon
- 75 ml Maple Syrup
- 25 g Butter
- Arrange the onions on the base of your Instant Pot and pour over the apple juice.
- Add the pork belly to the top and then season with a generous amount of salt and pepper.
- Add the lid and cook for 60 minutes with a natural pressure release.
- When released remove from the pot and gently peel off the skin, you should be able to do this with a kitchen towel.
- Set this skin to dry on a wire rack, fat side down.
- Now pull out the bones, these should pop straight out, and then sandwich between two baking trays using weights to compress.
- Blend the cooking liquid in a blender and strain before refrigerating.
- Allow all of these ingredients to sit over night.
- Bring a large pan of salted water to the boil and boil the potato and celeriac until tender.
- Mash the celeriac and potato with either a potato ricer or masher.
- Add the cream and then stir.
- Whilst your Potato and celeriac is boiling core and chop your apple.
- Scrape any remaining fat from the skin we set aside yesterday.
- Cut your pork into neat squares.
- Heat the butter for the apples in a large pan, dust your apples with the ground cinnamon and cook in the pan until nicely caramalised.
- When they are caramelised remove from the pan and add in the pork squares colouring on all sides.
- When the pork is nicely coloured and warmed through return the apples to the pan and pour over the maple syrup and the reserved cooking liquid from the pork and siimer to form a sauce.
- Heat your oil for deep frying to 180°C 350°F and fry the crackling which should take no longer than 60-90 seconds to puff up.
- Begin with a bed of mash, followed by the pork and then the apples. Drizzle with the sauce from the pan and then top with some crackling puffs.
You can conventionally braise this dish in a low oven but allow around 3-4 hours at 150°C or 300°F.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1135 Total Fat: 72g Saturated Fat: 29g Trans Fat: 1g Unsaturated Fat: 40g Cholesterol: 252mg Sodium: 513mg Carbohydrates: 60g Fiber: 5g Sugar: 33g Protein: 62g