Photographer: James Moffatt. Stylist: Olivia Blackmore. Photochef: Angela Devlin.
Tossed with a sweet, salty and peppery marinade, these sticky pork belly bites take just 30 minutes in the pressure cooker.
Ingredients
Method
Combine shallot, garlic, sauce, pepper and pork in a large bowl.
Heat oil in a 6-litre (24-cup) pressure cooker; cook pork, in batches, until browned. Remove from cooker.
Return pork to cooker with sugar; cook, stirring, until sugar caramelises. Add the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook for 20 minutes.
Release pressure using the quick release method (see tips); remove lid. Serve sprinkled with green onion.
Recipe is suitable to freeze for up to 3 months.
Test Kitchen tip
Using a pressure cooker
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. For the quick release method referred to, use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam (this releases the pressure quickly before you remove the lid).
What to serve with sticky pork belly bites?
Serve these caramelised pork belly bites with perfectly cooked rice – simply follow our rice cooking guide with three methods to choose from. Make it a complete meal with a side of fresh and spicy steamed Asian greens with char siu sauce.
