Pressed Pork Belly with Port Cherries

Pressed pork belly twice cooked until crispy and this recipe finishes it with a cherry and port sauce, a true fine dining dish at home!

I have instructions for braising the pork in the oven, slow cooker and the Instant Pot which saves hours of time and energy too!

Twice Cooked Crispy Pork Belly

I adore pork belly, it is one of my favourite cuts of meat! It is blessed with a boat load of flavour and it is relatively affordable too.

I have recipes as diverse as an Indonesian babi chin recipe to roasted pork belly slices and crispy Chinese pork belly to Vietnamese glazed pork belly.

In the last decade it has become a bit of a darling of the fine dining world and this twice-cooked pressed pork belly recipe is my homemade ode to that style.

It is a time-consuming recipe but very little of it involves you spending time in the kitchen.

The pork is slowly braised initially. I have given you instructions for the oven, slow cooker and pressure cooker or instant pot for this phase.

Then it is pressed overnight before being sliced and fried until crispy.

The braising liquid is then formed into a sauce with the addition of some port and cherries which are a perfect match for the rich meat.

Frequently Asked Questions

What’s the best way to braise the pork belly?

All three methods give very similar results and as such, you can choose which ever method works best for you in terms of time and cost.

I usually cook the pork belly in a slow cooker because I can leave it alone all day and do something else.

Can I use pork belly with the rind on?

Yes, but it will not crisp up even when it is fried, as a result, I prefer to use belly with the rind off.

You can cook it then remove it after draining, then scrape off the fat and dry it in the fridge. Once it is super dry fry it and it will puff up and make amazing puffed scratchings.

Do I have to use port?

No, you could use more red wine, but the port does add a wonderfully rich and deep flavour to the sauce.

How long will the pork last in the fridge before being fried?

You can leave it for up to 48 hours before frying it so long as it is well wrapped.

Serving Suggestions

I’ve served this pressed pork belly recipe with some seared spring onions, peas and pea shoots from the garden… I’ve even added some pea flowers.

But his dish is wonderful with a simple green salad with the pork as the star of the dish, especially if you want something light.

If you want to really double down on the hearty feel of this dish then how about some fondant potatoes or Parmentier potatoes.

Mash also makes a great side for this recipe, both mashed potatoes and celeriac mash work well.

If you want some greens something like asparagus cooked in the air fryer, roasted tenderstem broccoli and garlic green beans are fab options.

Equipment Used

I only name-check specific brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven or Instant Pot or slow cooker.
• 24cm or 10″ Dutch oven or saucepan if you are cooking this in the oven.
• Sharp kitchen knife.
• Chopping board.
• Cherry or olive pitter.
• Weighing scales and or measuring cups and spoons.
• Tin foil.
• Sieve.
• Ladle.
• 16-17cm or 7″ saucepan.
• 28cm or 11″ frying pan.
• Weights to press the pork, I use some tinned tomatoes.