Instant Pot Pork Belly Recipe
Rich and indulgent pork belly is cooked in the Instant Pot and then finished in a hot oven to give it colour and render out some fat. It is then served with tart apples in a maple syrup sauce, and yes, it is every bit as good as it sounds!
Servings 2 Servings
Calories 852kcal
Ingredients
For the Pork:
- 375 g Pork Belly 13oz
- 1 Large Onions 200g
- 200 ml Apple Juice ¾ Cup + 2 Tbsp
- 250 ml Chicken Stock 1 Cup
- 1 Bay Leaf
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 1 tablespoon Cooking oil
For the Apples:
- 1 Medium Apple
- 2 tablespoon Maple Syrup
Instructions
- Peel, top and tail the onion and cut into 1cm (just under ½") thick half-moon shapes.
- Arrange the onions on the base of your Instant Pot.
- Pour over the apple juice and chicken stock and add the bay leaf.
- Season the pork belly with salt and pepper.
- Add a trivet and place the pork belly on top.
- Add the lid and cook for 50 minutes at high pressure. Allow a 10-minute natural pressure release.
- Heat your oven to 200°C or 400°F.
- Remove the pork belly from the Instant Pot.
- Heat a heavy-based skillet over a medium high heat.
- Add the pork belly and sear on all sides; this should take 5-10 minutes.
- Transfer to the oven and cook for a further 20 minutes. Remove the pork from the oven and transfer to a trivet, and rest for 10 minutes.
- Core and chop the apple.
- Pour all but a scant covering of fat from the skillet and place it on a medium-high heat. Add the apples and cook for 5 minutes.
- Pour over the maple syrup and add ¼ml (¾ cup) of the pork cooking juices from the Instant Pot.
- Reduce by half and serve alongside the pork.
Notes
You can conventionally braise this dish in a low oven but allow around 3-4 hours at 150°C or 300°F.
Nutrition
Serving: 1 | Calories: 852kcal | Carbohydrates: 54g | Protein: 48g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 32g | Cholesterol: 161mg | Sodium: 659mg | Fiber: 4g | Sugar: 38g
