Feeling for divine, succulent pork belly slow cooked for hours? A pressure cooker can do wonders here, bringing your craving to life in less than half an hour. Dark brown sugar caramelised to make a sweet, savoury and sticky glaze, this pork dish will make its way into your heart, even if paired with only a bowl of plain white rice.
- 3 shallots (75 g), chopped finely
- 2 clove garlic, crushed
- 2 tbsps fish sauce
- 1 tbsp coarsely cracked black pepper
- 800 g boneless pork belly, rind removed, chopped coarsely
- 1 tbsp peanut oil
- 2 tbsps dark brown sugar
- ⅓ cup (80 ml) water
- 2 green onions (scallions), sliced finely
Combine shallot, garlic, sauce, pepper and pork in large bowl.
Heat oil in 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 20 mins.
Release pressure using the quick release method; remove lid. Serve sprinkled with onion.
TIP 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.