Get ready to fall in love with the most succulent, melt-in-your-mouth pork belly you’ve ever made at home! Forget hours of slow roasting; the Instant Pot works its magic to deliver incredibly tender meat with a rich, savory depth in just about an hour. A splash of crisp white wine, a hint of aromatic rosemary, and a touch of garlic create a simple yet elegant sauce that perfectly complements the decadent pork. This is the kind of impressive, low-effort meal that will have everyone asking for the recipe.
Ingredients
• 1 pound / 450g Pork Belly, cut into 2-inch cubes
• 3 tbsp / 45 ml Olive Oil
• ½ cup / 120 ml Dry White Wine, such as Sauvignon Blanc
• 1 fresh Rosemary Sprig
• 1 large Garlic Clove, smashed
• Sea Salt and Freshly Ground Black Pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function on high. Once hot, add the olive oil.2. Carefully place the pork belly cubes in the pot, ensuring not to overcrowd it. Sear for 3-4 minutes per side until a deep golden-brown crust forms.3. Pour in the white wine to deglaze the pot, using a wooden spoon to scrape any flavorful browned bits from the bottom.4. Turn off the SAUTE function. Tuck the rosemary sprig and smashed garlic clove in amongst the pork pieces.5. Season generously with salt and freshly ground black pepper.6. Secure the lid, set the steam valve to ‘Sealing’, and cook on MANUAL or PRESSURE COOK (High) for 40 minutes.7. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam valve to ‘Venting’.8. Remove the pork belly, serve immediately drizzled with the pan juices, and enjoy!
Nutritional Information
• Nutrition Information
• Per Serving. Note: This is an estimate and may vary.
• Calories: 610
• Total Fat: 60g
• Net Carbs: 1g
• Protein: 40g
• Fiber: 0g
Pro Tips
• For extra crispy skin, transfer the cooked pork belly to a baking sheet skin-side up and broil for 2-5 minutes, watching closely until golden and bubbling.
• Don’t skip the sear! Searing the pork belly before pressure cooking is crucial for developing a deep, caramelized flavor and superior texture.
• Use a dry white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can overpower the dish.
• This rich pork belly pairs beautifully with creamy polenta, garlic mashed potatoes, or a crisp green salad with a vinaigrette to cut through the richness.
FAQ
Q: How do I get crispy skin on my Instant Pot pork belly
A: For extra crispy skin, transfer the cooked pork belly to a baking sheet with the skin-side up. Broil for 2-5 minutes, watching closely until it’s golden and bubbling.
Q: What kind of wine is best for this pork belly recipe
A: Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid using sweet wines, as they can overpower the savory flavors of the dish.
Q: Is it necessary to sear the pork belly first
A: Yes, searing the pork belly before pressure cooking is a crucial step. It creates a deep, caramelized flavor and a superior texture that you don’t want to miss.
Q: What can I serve with this pork belly
A: This rich pork belly pairs beautifully with creamy polenta, garlic mashed potatoes, or a crisp green salad with a vinaigrette to cut through the richness.
