Pressed pork belly is my favourite treatment for probably the tastiest and one of the cheapest cuts of pork. This recipe demonstrates that the Instant Pot is not all about soups and stews!
Instantpot Pressed Pork Belly With Port Cherries and Peas.
This pork belly recipe is a bit of a stunner all ways round.
It looks fantastic, tastes amazing and is proof if it were needed that you can cook fancy food in a pressure cooker!
This recipe takes a little bit of planning but it does not take a lot of ‘active’ cooking time. It also does not require any special skills, so this head turner can be cooked by even the most novice of cooks.
Pork is wonderful with all sorts of fruit and this instant pot pork belly recipe comes with a port and cherry sauce.
Cherries may be a bit of a surprise accompaniment with pork but they work wonderfully together. I also use them with pork chops as in this pan fried pork chop recipe.
Instant Pot Pork Belly.
Pork belly cooked in the Instant Pot has appeared here before in the guise of this Braised Pork Belly recipe.
It is honestly my favourite way of cooking both pork belly and ribs.
It is almost as if cooking under pressure breaks down the fatty content more thoroughly than cooking normally.
However, you can cook this recipe in either an oven or a slow cooker.
Either place in a dutch oven or casserole dish and cook in the oven for 3-4 hours at 150°C or 300°F.
Too cook this in a slow cooker chuck it in and cook on low for 8 hours.
Once cooked you can pick up my pressed pork belly recipe at stage 4.
How to Press Pork Belly.
Pressed pork belly began to appear in fancy restaurants a few years ago.
It is a great dinner party or date night technique that you can scale up and down.
What makes it great is that you have to do the pressing in advance.
The pressing is simple and can be achieved in many ways. But the simplest is a chopping board and some cans.
But you can use some foil wrapped card and a brick, it’s not important just weigh it down and sit in the fridge.
You can do this up to 2 or 3 days in advance if you want. Then it is a simple case of carving and finished in a frying pan.
You can, of course, finish in an oven or under the grill.
And if you want dessert then you may as well go full cherry with this wonderful cherry clafoutis recipe!
- 450 g Pork Belly Without Skin
- 1 Head Garlic
- 200 g Cherries, Pitted
- 1/2 Tbsp Olive Oil
- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Ground Black Pepper
- 175 ml White Wine
- 3 Spring Onions
- 75 g Peas
- 1 Handful Pea Shoots
- 10 Pea Flowers
- 24 Cherries
- 50 ml Port
- 25 g Butter
- 1 Tbsp Cooking Oil
- Cut the garlic in half.
- Take the garlic and place in the bottom of the Instantpot with the cherries and white wine.
- Now rub the pork belly with the oil, salt and pepper and place on the trivet in the pot.
- Cook on manual high pressure for 60 minutes with a natural pressure release.
- When the IP has released, remove the pork and press between two baking sheets using weights to press the pork. When cool enough transfer to the fridge and allow to sit for 4 hours.
- Strain the liquid from the Instant Pot through a fine sieve pushing the cherries and garlic through with the back of a spoon.
- This should yield around 350ml of liquid, reduce this over a hot heat to just 75ml.
- Slice the pork into nice presentable pieces.
- Heat meanwhile heat 2 small pans on the stove boil salted water in the first and cook the peas.
- Add the port and 2 tbsp of reduced sauce to the second and boil, then add the butter and whisk.
- When this has formed a nice sauce add in the 24 cherries and allow to stay warm on a low heat.
- Add cooking oil to a frying pan and brush the portioned pork belly with some of the remaining reduced stock and fry until nicely coloured.
- Cut the spring onions in half.
- Finally fry off the spring onion halves for 60 seconds and build your plate.
You can of course replace the pea shoots and pea flowers with other salad leaves. Rocket or arugula would work wonderfully.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1141 Total Fat: 70g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 41g Cholesterol: 216mg Sodium: 3948mg Carbohydrates: 55g Fiber: 10g Sugar: 31g Protein: 59g