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Instant Pot Braised Pork Belly With Apples and Puffed Crackling

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Braised pork belly in a apple juice given a huge speed boost in the Instant Pot, then pressed and glazed with maple syrup. Served with puffed crackling, celeriac mash and apples!

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.

This particular recipe differs from my former Chinese blackened pork belly and crispy roast pork belly recipes though. In light of the fact that this pork belly is braised rather than roasted.

Braised pork belly in a apple juice given a huge speed boost in the Instant Pot, then pressed and glazed with maple syrup. Served with puffed crackling, celeriac mash and apples!

The Two Faces Of Pork Crackling.

Now I find it difficult to choose my favourite type of pork crackling because I love both types. The full-on crispy stuff is awesome. This puffed pork crackling is.. Erm Awesome!

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 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!

Braised pork belly in a apple juice given a huge speed boost in the Instant Pot, then pressed and glazed with maple syrup. Served with puffed crackling, celeriac mash and apples!

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.

If you liked this recipe, you should like this one too!  Crispy Beer Roasted Pork Knuckle With Red Cabbage

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 press 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 every day food. It certainly is not blingy food if the list of ingedients are taken alone. However,  if you promised to cook me this braised pork belly you would most definitely have a friend for life!

Braised pork belly in a apple juice given a huge speed boost in the Instant Pot, then pressed and glazed with maple syrup. Served with puffed crackling, celeriac mash and apples!
5 from 4 votes
Braised pork belly in a apple juice given a huge speed boost in the Instant Pot, then pressed and glazed with maple syrup. Served with puffed crackling, celeriac mash and apples!
Instant Pot Braised Pork Belly With Apples
Prep Time
45 mins
Cook Time
2 hrs 20 mins
Resting Time
1 d
Total Time
3 hrs 5 mins
 

Braised pork belly in a apple juice given a huge speed boost in the Instant Pot, then pressed and served with puffed crackling!

Course: Main Course
Servings: 4
Calories: 1675 kcal
Author: Brian Jones
Ingredients
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
Instructions
Day 1:
  1. Arrange the onions on the base of your Instant Pot and pour over the apple juice.

  2. Add the pork belly to the top and then season with a generous amount of salt and pepper.

  3. Add the lid and cook for 60 minutes with a natural pressure release.

  4. When released remove from the pot and gently peel off the skin, you should be able to do this with a kitchen towel.

  5. Set this skin to dry on a wire rack, fat side down.

  6. Now pull out the bones, these should pop straight out, and then sandwich between two baking trays using weights to compress.

  7. Blend the cooking liquid in a blender and strain before refrigerating.

  8. Allow all of these ingredients to sit over night.

Day 2:
  1. Bring a large pan of salted water to the boil and boil the potato and celeriac until tender.

  2. Mash the celeriac and potato with either a potato ricer or masher.

  3. Add the cream and then stir.

  4. Whilst your Potato and celeriac is boiling core and chop your apple.

  5. Scrape any remaining fat from the skin we set aside yesterday.

  6. Cut your pork into neat squares.

  7. 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.

  8. When they are caramelised remove from the pan and add in the pork squares colouring on all sides.

  9. 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.

  10. 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.

  11. 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.

Braised pork belly in a apple juice given a huge speed boost in the Instant Pot, then pressed and served with puffed crackling!

2018-04-17T13:45:46+00:00

12 Comments

  1. Rebecca April 10, 2018 at 8:38 am - Reply

    I absolutely need to give this a try!

  2. Veena Azmanov April 10, 2018 at 11:02 am - Reply

    Oh, I love pork! This recipe looks incredible. Very nice presentation.This is a great idea for dinner for me and my family. I really like. I definitely want to try this, and I’m sure it’s very tasty. Thank you for sharing this great recipe! One of my favs!

  3. David @ Cooking Chat April 10, 2018 at 11:34 am - Reply

    This must be loaded with flavor! Restaurant level presentation, too!

  4. Shashi at SavorySpin April 10, 2018 at 1:19 pm - Reply

    Such an intriguing dish. I have never tried press pork belly and I sure am missing out! Also, is there anything that the IP cannot do?! 🙂

    • Brian Jones April 11, 2018 at 8:32 am - Reply

      Pressed pork belly has become a mainstay of many European restaurants, including all the way up to Michelin star level… The flavours and textures are insane and the costs are low, sadly it is pushing up the cost of pork belly but it is still very affordable.

  5. Natalie April 10, 2018 at 1:19 pm - Reply

    Your photographs look like they came out of a magazine – simply stunning! Looks absolutely delicious ♥

  6. Bintu | Recipes From A Pantry April 12, 2018 at 8:42 am - Reply

    That pork looks absolutely delicious and oh wow, that crackling looks perfect! Definitely going to be trying this in my Instant Pot soon!

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