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This braised pork belly recipe transforms tough cuts into shred-ready magic using a pressure cooker’s precision—no long oven wait, just crispy bark and tender layers in under an hour.
The secret lies in high-heat searing followed by low-pressure braising, which renders fat into golden, crackling perfection while keeping the meat juicy. I’ve perfected this method after years of experimenting, and it’s become my go-to for restaurant-quality results at home without the fuss.
The pressure cooker’s ability to develop deep, caramelized flavors quickly sets this dish apart from traditional braising. You’ll start with a sear in the pot to lock in juices, then add aromatics and liquid for a rich, velvety sauce that clings to every bite.
The result? Pork so tender it falls apart at the touch, with a crispy exterior that’s impossible to resist. This recipe delivers all the comfort of a Sunday roast with minimal effort—ideal for weeknight dinners or special occasions.
What makes this version truly special is how the pressure cooker handles both the sear and braise phases efficiently. The high-pressure setting breaks down collagen faster than slow cooking, while the natural release allows the fat to render into that coveted crispy bark.
Serve it over steamed rice or with a simple green salad to balance the richness, and you’ve got a meal that’s equal parts impressive and satisfying. Let’s get started—your taste buds will thank you.
This method also works beautifully for meal prep: the pork stays tender and flavorful for days, making it perfect for lunches or potlucks. The crispy bark holds up well, too, so you won’t sacrifice texture even after reheating.
Whether you’re feeding a crowd or treating yourself, this braised pork belly is a game-changer that proves pressure cooking can deliver restaurant-quality results at home.
Ingredients for braised pork belly recipe pressure cooker
High-quality pork belly and aromatic spices create restaurant-style braising magic in your pressure cooker.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, cut into 1-inch thick slices |
| Yellow Onion 🧅 | 1 whole | Sliced into 1/2-inch thick rounds |
| Garlic Cloves 🧄 | 6 cloves | Smashed but not minced |
| Fresh Ginger 🌿 | 1 inch | Peeled, sliced into thin coins |
| Star Anise 🌟 | 2 whole | Lightly crushed |
| Cinnamon Stick 🌳 | 1 whole | 2-inch length |
| Bay Leaf 🍃 | 1 whole | Dried, standard size |
| Dry Sherry 🍷 | 1 cup | Or substitute with apple cider |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Brown Sugar 🍚 | 2 tbsp | Lightly packed |
| Soy Sauce 🥢 | 2 tbsp | Dark soy preferred |
| Hoisin Sauce 🥢 | 1 tbsp | For depth of flavor |
| Sesame Oil 🫒 | 1 tsp | Toasted for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 10 whole | Freshly cracked |
The pork belly is non-negotiable here—look for thick-cut pieces with good marbling at your butcher or Costco. The skin should be intact and unbroken for that perfect crispy bark. If you can't find thick-cut, ask for a 1-inch thick slice from the belly. For the aromatics, whole spices like star anise and cinnamon add depth without overpowering. I grab mine from the bulk bins at Whole Foods—cheaper and fresher than pre-packaged. The ginger? Fresh only—dried just won't cut it for this dish.
No sherry? Apple cider or dry white wine works just as well. Short on soy sauce? Coconut aminos at double the amount gives a similar umami punch. The hoisin sauce is key for that signature tang—La Choy is my go-to since it's widely available and affordable. For the sesame oil, toast it first in a dry pan for 30 seconds to deepen the flavor. The brown sugar caramelizes beautifully during pressure cooking, so don't skip it. If you're using pre-minced garlic, toast it first to mellow the sharpness.
This keeps 4-5 days in the fridge—honestly tastes better the next day as flavors meld. For meal prep, portion into containers with sauce and store separately to keep the bark crispy. Freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. To revive the bark, broil for 2-3 minutes at the end. The sauce thickens when chilled, so add 1-2 tbsp water when reheating if needed.
Why You'll Love This Recipe
- Pressure Cooker Magic: I swear, the way that star anise and ginger meld into the pork belly—it’s like a flavor explosion without the fuss. The pressure cooker does all the heavy lifting while I sip my coffee.
- One-Pot Wonder: Honestly, between the onions caramelizing at the bottom and the pork belly falling apart tender? It’s basically a self-cleaning dish. Just dump everything in, walk away, and come back to perfection.
- Leftovers Are My Friend: This keeps so well—better than takeout, honestly. I’ll make a big batch on Sunday, and by Wednesday, I’m still pulling out slices for sandwiches or rice bowls. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Pork belly feels fancy, but here’s the thing: a few slices stretch across meals, and those spices? They make it taste like a restaurant dish. My wallet and taste buds win.
Step-by-step instructions for braised pork belly in a pressure cooker
Here's how to get that signature crispy bark and melt-in-your-mouth tenderness using your pressure cooker.
Sear the Pork Belly for Maximum Flavor
Place the 2 lb pork belly slices skin-side down in your pressure cooker on medium-high heat. Let them sear undisturbed for 8-10 minutes until the skin develops a deep golden brown color and the fat begins to render. This step is crucial—it creates the crispy bark you're after and builds deep flavor.
Once the skin is nicely browned, flip the slices and sear the other side for another 5-6 minutes. You'll know it's ready when the edges pull away from the pan easily. Remove the pork and set it aside temporarily. The rendered fat in the pot will become part of your braising liquid, so don't wipe it out.
Build the Aromatic Braising Base
In the same pressure cooker, add 1 whole yellow onion, 6 smashed garlic cloves, and 1 inch sliced ginger. Cook over medium heat for 3-4 minutes until the onions soften and become translucent. This step develops the foundation of your braising liquid's flavor profile.
Add the 2 lightly crushed star anise, 1 cinnamon stick, and 1 bay leaf to the pot. Stir for 30 seconds to toast the spices lightly—you'll notice their aroma intensify. Pour in the 1 cup dry sherry and scrape up any browned bits from the bottom of the pot. This deglazing step captures all that delicious flavor you've built.
Combine All Ingredients for Pressure Cooking
Return the seared pork belly to the pressure cooker. Add 1.5 cups chicken broth, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1.5 tsp salt, and 10 cracked black peppercorns. Stir everything together gently to combine.
Secure the lid on your pressure cooker and set it to high pressure. Cook for 60 minutes—this gives the pork belly time to become fork-tender while still maintaining some structure for slicing. The pressure cooker works magic here, infusing the pork with flavor and moisture in a fraction of the time traditional braising would take.
Rest and Develop the Crispy Bark
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. Remove the pork belly from the pot and place it on a wire rack set over a baking sheet. This rack technique is key—it allows air to circulate around the pork, helping to crisp up the skin.
Transfer the pork belly to a 400°F oven and broil for 5-7 minutes until the skin becomes deep golden brown and crispy. Watch it closely—you want that beautiful bark without burning. The pork should be hot and ready to serve when the skin is crispy and the edges pull away cleanly.
Shred and Serve with the Flavorful Sauce
Use two forks to shred the pork belly directly in the braising liquid. The pork should pull apart easily—if it's still holding together, return it to the pot and cook for an additional 10 minutes on high pressure. The sauce should be rich and slightly thickened from all the rendered pork fat and reduced braising liquid.
Serve the shredded pork belly over steamed rice or noodles, ladling the flavorful braising sauce over the top. The contrast of crispy skin and tender meat with that aromatic sauce is what makes this dish truly special. Each bite should deliver perfect texture and layers of savory, sweet, and umami flavors.
Pro Tips For Making Braised Pork Belly Recipe Pressure Cooker
- SEAR FIRST, THEN PRESSURIZE: The pressure cooker’s magic starts with a good sear—don’t skip browning the pork belly in batches. If you load it in raw, you’ll end up with mushy meat instead of tender, caramelized layers. Two minutes per side on high heat, no rush.
- SLICE GINGER THINLY: Thin, matchstick-cut ginger (not chunks) infuses flavor without turning the braise into a soup. I used to toss in thick slices, and the dish always tasted underseasoned—turns out, surface area matters more than you’d think.
- DON’T OVERFILL THE POT: Halfway up the pork belly is the sweet spot—any more, and the pressure cooker will struggle to build steam, leaving your pork belly tough. I learned this after a soggy, uneven cook where the top stayed raw while the bottom turned to mush.
- SAVE THE STAR ANISE: Wrap the star anise in a cheesecloth pouch before adding it to the pot—this keeps the whole pods from floating around and popping out when you open the lid. (Yes, I’ve had anise seeds land in my rice. It’s not ideal.)
Pro cooking tips for great braised pork belly recipe pressure cooker
Pressure Cooker Sear Secrets
The key to that coveted crispy bark starts with a proper sear—don’t rush this step! Use medium-high heat and let the pork belly develop a deep golden brown color on each side.
I recommend searing skin-side down first for 8-10 minutes—this renders fat into the pot while creating a protective crust. Flip only when the edges pull away easily, and resist the urge to move it around.
The rendered fat in the pot becomes part of your braising liquid, adding richness. 🔥
Natural Release Matters
After pressure cooking, let the pork belly release pressure naturally for 15 minutes before quick-releasing. This gradual release prevents the pork from becoming tough and allows the collagen to break down properly. I’ve found that skipping this step can result in pork that’s still slightly chewy.
The natural release also helps the skin set up for that perfect crispy texture when you broil it later.
Broiling for Crispy Perfection
For that restaurant-quality bark, broil the pork belly on a wire rack at 400°F for 5-7 minutes. The rack is crucial—it allows air to circulate around all sides, preventing soggy skin. Watch it closely! The skin should be deep golden brown and crispy, with edges that pull away cleanly.
If it browns too quickly, tent it loosely with foil to prevent burning. This final step transforms tender pork into a showstopper.
Sauce Thickness Control
The braising sauce should coat the back of a spoon but still be pourable. If it’s too thick after cooking, add 1-2 tablespoons of water or chicken broth and cook for another 5 minutes on high pressure.
For extra depth, I sometimes reduce the sauce on the stovetop after pressure cooking to intensify the flavors. Remember, the sauce should complement the pork—not overpower it. A pinch of salt or a splash of sherry can work wonders if needed.
Equipment Upgrades
If your pressure cooker lacks a rack, use a heatproof trivet or even a folded aluminum foil packet to elevate the pork belly during cooking. For even better results, I recommend a Instant Pot or Cuisinart MultiCooker—both handle high-heat searing and pressure cooking beautifully.
A meat thermometer is also a game-changer; the pork should reach 203°F internal temperature for perfect tenderness. Don’t skip this step—it’s the only way to guarantee doneness every time. ✨
Make-Ahead Magic
This dish actually tastes better the next day as flavors meld! Store the pork belly and sauce separately in airtight containers. To reheat, warm the sauce in the pressure cooker on high pressure for 5 minutes, then shred the pork and combine.
For the crispy bark, broil for 2-3 minutes at the end. The sauce may thicken when chilled, so add a splash of water or broth when reheating if needed. This makes it perfect for meal prep—just assemble and serve when ready. 💫
Nutrition facts
Frequently asked questions
Can I use thinner pork belly slices in this recipe?
Thinner slices (½-inch or less) will cook faster but may not develop the same crispy bark. For best results, stick to 1-inch thick slices—this thickness ensures proper collagen breakdown while allowing the skin to crisp beautifully. If you must use thinner cuts, reduce the pressure cooking time to 45 minutes instead of 60.
What if my pressure cooker doesn't have a sear function?
No problem! Sear the pork belly in a separate skillet first, then transfer it to the pressure cooker with its rendered fat. This method works just as well—just be sure to scrape up all the browned bits from the skillet and add them to the pressure cooker for maximum flavor. The fat becomes part of your braising liquid, adding richness.
Why does the pork belly sometimes come out tough?
Overcooking or quick-releasing the pressure are the most common culprits. Always use a natural release for 15 minutes after pressure cooking, and check the internal temperature—it should reach 203°F. If your pork is still firm, it needs more time: return it to high pressure for an additional 10 minutes with extra liquid (broth or water).
Can I substitute the dry sherry with something else?
Use apple cider, dry white wine, or even apple juice in a pinch. The key is acidity and depth—avoid sweet wines like Riesling, as they can make the sauce too cloying. For a non-alcoholic option, rice vinegar (1 tbsp) + extra broth works surprisingly well. The sherry adds complexity, but these substitutes still deliver great results.
How do I make this dish spicier?
Add 1 tsp chili flakes or ½ tsp cayenne pepper to the pressure cooker during the braising phase. For heat with depth, stir in 1 tbsp gochujang (Korean chili paste) or ½ tsp Sichuan peppercorns with the spices. If you prefer visible heat, sprinkle red pepper flakes on top before serving. Adjust to taste—start with half the amount and increase gradually.