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This braised pork belly pressure cooker recipe delivers restaurant-quality tenderness in a fraction of the time—no long simmering required. The secret lies in high-pressure cooking that breaks down collagen while preserving natural fats, creating melt-in-your-mouth texture with crispy edges.
I've perfected this method after years of testing, balancing traditional braising techniques with modern efficiency.
The process starts with a quick sear to develop deep flavor, then layers of aromatics—garlic, ginger, and star anky—infuse the pork as it cooks under pressure.
Unlike conventional braising, this method cuts cooking time from hours to just 90 minutes, making it ideal for weeknight dinners without sacrificing depth of flavor. The result? Juicy, fall-apart pork belly with a caramelized crust that's impossible to resist.
What sets this recipe apart is the versatility—serve it over steamed rice for a comforting meal, slice thin for tacos, or pair with pickled vegetables to balance the richness.
The pressure cooker ensures consistent results every time, eliminating guesswork while delivering professional-quality braising. Whether you're feeding a family or hosting a dinner party, this method guarantees success.
For best results, use a well-seasoned pork belly cut with a thick layer of fat—this is what creates the signature crispy edges and luxurious mouthfeel. The recipe includes detailed steps for proper pressure cooking techniques, including natural release for maximum tenderness.
Trust me, once you try this method, you'll never go back to slow-cooking pork belly the old-fashioned way.
Ingredients for braised pork belly recipe pressure cooker
Restaurant-quality braising begins with these carefully selected ingredients designed for pressure cooker perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Well-seasoned, thick fat layer |
| Garlic Cloves 🧄 | 8 cloves | Smashed for maximum flavor |
| Fresh Ginger 🌿 | ½ cup | Finely grated, peeled |
| Star Anise Pods 🌶️ | 2 whole | Lightly crushed |
| Cinnamon Sticks 🌿 | 2 whole | For depth of flavor |
| Black Peppercorns 🌶️ | 1 tbsp | Coarsely cracked |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Dry Sherry 🍷 | ½ cup | Or substitute with apple cider |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Brown Sugar 🍚 | 2 tbsp | Lightly packed |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for searing |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Baking Soda 🧪 | 1 tsp | For crispy edges |
| Cornstarch 🌾 | 2 tbsp | For coating |
The pork belly is non-negotiable—look for cuts with a thick, unbroken fat cap (at least 1 inch thick) for those signature crispy edges. Whole Foods or specialty butchers carry the best cuts, but ask your grocery store butcher for a well-marbled piece. If the fat has yellow discoloration, it's past its prime. For aromatics, Penzeys Spices carries high-quality star anise and cinnamon sticks that elevate the dish. Fresh ginger is worth seeking out over ground—its bright flavor holds up better during pressure cooking. If you're short on time, Trader Joe's sells pre-smashed garlic cloves that save chopping effort without sacrificing flavor.
No dry sherry? Apple cider vinegar or white wine works in a pinch, but the acidity will be more pronounced. Substituting beef broth for vegetable broth? Add 1 tsp soy sauce to compensate for umami depth. For the crispy edges, the baking soda-cornstarch slurry is key—don't skip it. If you're avoiding baking soda, use 1 extra tbsp cornstarch with 1 tsp water instead. The brown sugar caramelizes beautifully during cooking, but coconut sugar works identically. For the sherry, avoid cooking sherry—it's too sweet and lacks the necessary acidity for proper braising.
Pressure-cooked pork belly stays tender for 4-5 days in the fridge, but the flavor actually improves after 24 hours as the fats meld. For crispy edges, reheat uncovered at 375°F for 10-15 minutes—this reactivates the crust without steaming it. Portion into single servings before freezing for up to 3 months. The aromatics (star anise, cinnamon) can be removed after cooking but left in during pressure cooking for maximum flavor infusion. Store beef broth in the freezer in ice cube trays for easy single-use portions.
Why You'll Love This Recipe
- Magic Spice Blend: That combo of star anise and cinnamon with the pork belly? It’s like a warm hug in your mouth. The pressure cooker pulls all the flavors together so the meat falls apart tender, while the spices infuse just enough to make every bite feel special—no fancy techniques, just pure, deep flavor.
- Leftovers That Shine: This dish actually improves the next day. The pork belly gets even more tender, and the sauce thickens into something rich and perfect for sandwiches, rice bowls, or just reheating with a splash of water. Honestly, I make it on Sundays just so I can have it all week.
- Budget-Friendly Luxury: Pork belly feels fancy, but this method stretches it into multiple meals without breaking the bank. A single cut feeds four people, and the spices cost pennies. It’s the kind of dish that makes you feel like you’re treating yourself, even when you’re just feeding the family. (Yes, even on a Tuesday night.)
Step-by-step instructions for braised pork belly in pressure cooker
This method delivers melt-in-your-mouth tenderness with crispy edges—exactly what you want from braised pork belly.
Prepare the Pork Belly for Maximum Flavor
Start by scoring the pork belly in a crosshatch pattern, cutting through the fat layer but not into the meat. This creates channels for the marinade to penetrate and renders the fat beautifully during cooking. Use a sharp knife and make cuts about ½-inch apart.
In a small bowl, combine the 1.5 tablespoons kosher salt, 2 tablespoons cornstarch, and 1 teaspoon baking soda. The baking soda is key here—it helps create that signature crispy exterior by raising the pH slightly. Rub this mixture evenly over the pork belly, pressing it into the scored lines and all surfaces. Let it sit at room temperature for 30 minutes while you prepare the aromatics.
Sear the Pork Belly for Deep Flavor
Heat a large skillet over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, carefully place the pork belly fat-side down and sear for 8-10 minutes until the fat renders and the skin develops a deep golden-brown crust. Flip and sear the other side for another 6-8 minutes.
While searing, lightly crush the 2 whole star anise pods and 2 whole cinnamon sticks with a rolling pin or heavy pan—just enough to release their oils without turning into powder. Smash the 8 cloves garlic and coarsely crack the 1 tablespoon black peppercorns to intensify their flavors. Set these aside for later.
Pressure Cook the Pork Belly Low and Slow
Transfer the seared pork belly to your pressure cooker. Add the smashed garlic cloves, cinnamon sticks, star anise pods, black peppercorns, 2 whole bay leaves, ½ cup finely grated fresh ginger, 2 tablespoons brown sugar, and ½ cup dry sherry. Pour in the 1.5 cups beef broth.
Secure the lid and set the pressure cooker to high pressure for 60 minutes. This low-and-slow approach breaks down the collagen in the pork belly, transforming it into tender, fork-tender meat. Once the cooking cycle completes, allow the pressure to release naturally for 15 minutes before quick-releasing any remaining pressure.
Rest and Crisp the Pork Belly
Remove the pork belly from the pressure cooker and transfer it to a wire rack set over a baking sheet. Let it rest for 10 minutes to redistribute the juices. Meanwhile, preheat your oven's broiler to broil (high heat).
Broil the pork belly for 3-5 minutes until the skin crisps and turns a rich, caramelized brown. Watch closely—this happens quickly, and you want that perfect contrast between tender meat and crispy exterior. The braising liquid in the pressure cooker can be reduced further on the stovetop if you'd like a thicker sauce for serving.
Pro Tips For Making Braised Pork Belly Recipe Pressure Cooker
- SEAR BEFORE PRESSURIZING: I learned this the hard way—skipping the sear means your pork belly will turn out pale and bland. Sear the belly in batches over medium-high heat until deep golden brown on all sides, about 8-10 minutes total. The pressure cooker will handle the rest, but that crust is where all the flavor hides.
- SMASH THE GARLIC: Don’t just toss in whole garlic cloves—they’ll stay stubbornly firm. Peel and smash each clove with the flat side of your knife before adding them to the pressure cooker. This releases their oils and infuses the pork belly with real flavor instead of just garnish. (Yes, even if you’re impatient like me.)
- DON’T OVERLOAD THE POT: I used to cram everything in at once—pork belly, ginger, spices, and liquid—thinking more would mean better flavor. Wrong. Pack it too tight, and you’ll end up with uneven cooking and a watery braise. Leave at least 1 inch of headspace, and the pork belly will render its own fat beautifully.
- NATURAL RELEASE AFTER COOKING: Resist the urge to rush the natural release. After pressure cooking, let the pork belly sit undisturbed for 15-20 minutes before quick-releasing. This lets the connective tissue break down properly, making the meat fork-tender. I know, I know—it’s tempting to open it early—but trust the process.
Perfect pairings for this recipe
Rice Pairings
Steamed jasmine rice is my go-to pairing—its delicate floral notes complement the pork belly's richness without overpowering. Cook 1 cup jasmine rice with 1.5 cups water and ½ tsp salt until tender, then fluff with a fork.
For extra flavor, stir in 1 tbsp toasted sesame oil and 1 tsp soy sauce after cooking. 🍚
For a heartier option, try brown rice—its nutty texture holds up well to the pork's richness. I like to cook it in a rice cooker with 1 cup brown rice and 2 cups water, then finish with 1 tbsp butter and a pinch of black pepper.
The longer cooking time makes it ideal for meal prep.
Pickled Vegetables
Quick-pickled daikon radish and carrots cut through the pork belly's fat beautifully. Thinly slice 1 cup daikon and 1 cup carrots, then pack into a jar with ½ cup rice vinegar, 1 tbsp sugar, and ½ tsp salt.
Let sit for at least 30 minutes before serving. The tangy crunch balances the dish perfectly.
For a spicier kick, add 1 tsp gochugaru (Korean chili flakes) to the pickling liquid. I also like to include ½ cup sliced cucumber for extra freshness. These pickles keep in the fridge for up to 1 week, making them a great make-ahead component.
Broccoli Rabe
Sautéed broccoli rabe adds a bitter contrast that enhances the pork's sweetness. Heat 1 tbsp olive oil in a pan over medium-high heat, then add 1 lb broccoli rabe and cook for 4-5 minutes until wilted.
Finish with 1 clove minced garlic, ½ tsp red pepper flakes, and a squeeze of lemon. 🥦
For extra richness, toss in 1 tbsp grated Parmesan after cooking. This side pairs especially well with the pork belly's crispy edges, creating a satisfying balance of textures. If you prefer milder greens, substitute with baby bok choy or spinach.
Crusty Bread
A warm baguette or sourdough loaf soaks up the braising sauce beautifully. Toast slices until golden and serve alongside the pork belly. For extra flavor, brush with garlic butter (mix 2 tbsp softened butter with 1 minced garlic clove and ½ tsp parsley).
For a heartier option, try cheesy garlic bread—mix ½ cup shredded mozzarella into the butter before brushing. This adds a gooey, cheesy element that pairs perfectly with the crispy pork belly. Store bread in an airtight container for up to 2 days**.
Nutrition facts
Frequently asked questions
Why does pressure cooking work better than slow-braising for pork belly?
The pressure cooker's high heat and pressure break down collagen 40% faster than traditional methods, creating ultra-tender meat in just 90 minutes instead of hours. The sealed environment also locks in moisture and fat, preventing dryness while developing deep flavor from the aromatics. Plus, you skip the long simmering that can make pork belly tough if overcooked.
Can I use a different cut of pork instead of pork belly?
While pork belly is ideal for its fat content (which creates crispy edges), you can substitute with pork shoulder or pork butt. These cuts will be slightly leaner but still tender when cooked under pressure. Reduce the cooking time to 45 minutes and increase the aromatics by 20% to compensate for the lower fat content. The texture will be more meat-forward than fatty.
What if my pressure cooker doesn't have a "high pressure" setting?
Use the meat/stew setting (typically 15 PSI) for 75 minutes instead of 60. Most electric pressure cookers default to this setting, which mimics high pressure while being gentler. For stovetop models, follow manufacturer guidelines—usually 10-12 PSI for 90 minutes. The key is maintaining consistent pressure to tenderize the meat properly.
How do I fix pork belly that turned out too fatty or greasy?
If the pork belly absorbed too much fat, pat it dry with paper towels before broiling to crisp the skin. For excess grease in the braising liquid, skim it off while warm or chill the liquid in the fridge overnight—the fat will solidify on top. For a cleaner sauce, strain it through a fine-mesh sieve after cooking. If the meat is too fatty, reduce the cooking time by 10 minutes next time.
Can I make this recipe ahead of time?
The pork belly actually tastes better after 24 hours as the flavors meld. Store it in the braising liquid in an airtight container in the fridge for up to 5 days. Reheat gently in the pressure cooker on low pressure for 10 minutes or in a skillet with a splash of liquid. For crispy edges, broil for 3-5 minutes before serving. The sauce can be made 2 days ahead and reheated separately.