Looking for a dinner idea that will impress guests?
Try our pressure cooker, five-spice caramel pork belly! It’s a fragrant and tender pork belly recipe that’s made in the pressure cooker in just over 30 minutes.
If you’re a lover of pork, add one of our delicious pork dinners to next week’s meal plan.
The quick release pressure cooker method
Use tongs to turn the pressure valve on top of the cooker to open the valve and release the steam (steam can burn fingers). This releases pressure quickly before removing lid. To check food towards the end of cooking time or to add more ingredients, follow the quick release method referred to in this recipe.
Ingredients
Caramel
Method
1.Cut pork into 5cm pieces.
2.Place pork and 2 litres (8 cups) water in a large saucepan; bring to the boil over medium heat. Boil for 5 minutes, skimming and discarding fat from surface; drain.
3.Meanwhile, make caramel.
4.Place pork in a 6-litre (24 cup) pressure cooker with caramel, coconut water, fish sauce, sugar, five-spice powder and unpeeled garlic. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 22 minutes.
5.Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil. Boil eggs for 6 minutes or until hard-boiled. Transfer to a bowl of cold water; cool slightly before peeling.
6.Release pressure using the quick release method. Remove lid. Add eggs and chillies to cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 2 minutes. Release pressure using the quick release method. Remove lid. Skim fat from surface and discard.
7.Serve pork belly and cooking liquid topped with halved eggs and coriander.
Caramel:
8.Combine sugar and ½ cup (125ml) water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Boil, without stirring, until a deep golden caramel.
Serve with steamed jasmine rice. Suitable to freeze at the end of step 4.
Note
