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Braised pork belly

Melt in your mouth pork belly

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cuisine Chinese
Servings 6 people


For the pressure cooker cooking part:

  • 1 slab pork belly About 2 pounds
  • 2 tablespoons soy sauce
  • 5 slices fresh ginger
  • 3 stalks green onion Cut into 1 inch pieces
  • 4 tablespoons chinese cooking wine You can use your favourite white wine instead
  • 2 pieces star anise Broken up
  • 1/2 teaspoon ground cinnamon Optional

For the stove top cooking part

  • 2 tablespoons dark soy sauce
  • 2 tablespoons brown sugar


  • Cut the pork belly up into 2 centimetre thick chunks.  This is the traditional Chinese way of serving it.  If you're serving this western style with sides, you may want to cut into bigger serving sizes.  
  • Place meat in pressure cooker, along with the other seasoning ingredients and cook for 15 minutes.
  • Remove all the ingredients from the pressure cooker and place in a large non-stick pan. Don't be alarmed if there seems to be more liquid, this is normal. Add the additional soy sauce and the brown sugar. Bring to a boil and then turn it down to a slow simmer. Cook until the liquid condenses into a thick gravy (about 25 minutes).
    That's it, ready to serve!


For more wow factor, you could also keep the meat as one single large slab and serve it whole, to be cut up at the table. You'll want to cook the meat for a bit longer in the pressure cooker if you do this.