Pressure Cooker Pork Belly

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Pressure Cooker Pork Belly

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Adjust Servings:
1 tablespoon Vegetable Oil
1 pound Pork Belly
Water For cooking pork belly
2 stalks Scallions Halved, green parts only
7 thin slices Ginger
1/2 cup Water
1/2 cup Mirin
1/2 cup Soy Sauce
1 tablespoon Sugar
2 Eggs Halved, 1 per serving
Round slices Cucumber
Kitchen Supplies
Pressure Cooker (6 Quart)

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Juicy pork belly stewed in a sweet soy and mirin sauce

  • 1 hour
  • Serves 2
  • Easy


  • Sauce

  • Accompaniments

  • Kitchen Supplies



Make a juicy and tender pork belly all in one pot, the Instant Pot pressure cooker. The soy and mirin sauce is well balanced and gives the pork belly just enough flavor. To make the Japanese version, also known as “kakuni”, just add 3 tablespoons of sake to the sauce.



After preparing the ingredients, press the "Saute" button on your Instant Pot pressure cooker and heat the vegetable oil. Add the pork belly (full slab and not sliced yet) and cook until browned.

Note: Do not slice the pork belly until after the 4th step when it is fully cooked. This will make it more tender and less dry.


Add water, enough to cover the pork, then add scallions and ginger. Cover the pot and lock the lid. The steam release handle on the lid should point to "Sealing" (not "Venting"). Press the "Keep Warm/Cancel" button on the Instant Pot. This will stop the cooking.


Press the "Meat/Stew" button on the Instant Pot to start the pressure cooking code. Cook for 35 minutes. When ready, the pot will automatically switch to the "Keep Warm/Cancel" mode. Move the steam release handle on the lid to "Venting" to let out the steam. Pressure will release automatically in about 15 minutes.


Unlock the lid and drain the water, along with the ginger and scallions. Put pork belly back in the Instant Pot. In a small bowl, mix the ingredients for the sauce (water, mirin, soy sauce and sugar), then add it to the pot along with the eggs. Cover and lock the lid. Make sure the steam release handle is in the "Sealing" position. Press the "Meat/Stew" button and press the "Minus" button (this will reduce the cooking time from the default 35 minutes to 10 minutes). When ready, the pot will automatically switch to "Keep Warm/Cancel". Move the steam release handle to the "Venting" position to let out the steam.


Serve the pork belly and egg over rice and pour some of the sauce over it. Add some fresh cucumber slices and enjoy!

Rebecca Chan

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5 Comments Hide Comments

Hi Jaime – Thanks for the comment! That’s a good question – for best results, you shouldn’t slice the pork belly until it is fully cooked in the pressure cooker and you’re ready to serve. That’ll make it more tender and prevent it from being too dry.

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