Crispy Pork Belly

Crispy pork belly in one pot... yes please!
 
"I was so intrigued how the new Instant Pot Duo Crisp would get the meat rendered and meltingly tender whilst also crisping up the crackling to perfection. The Instant Pot New Duo Crisp has an air fryer lid attachment so this all happens in two phases, in one pot… cut it into pieces so that it fits into the pot (and)  it shrinks fairly quickly once the pressure cook stage happens. The Air Fryer lid works really well to crisp the skin.”

INGREDIENTS

Pressure cook phase:
Approx 1 – 1.2 kg boneless pork belly
1 ½ cups ginger beer
4 cloves of garlic, crushed
1 tsp finely grated fresh ginger
1 tsp salt
1 ½ tsp Chinese 5 spice
1 star anise
½ teaspoon freshly ground white pepper
½ red chilli, finely chopped or ½ tsp dried chilli flakes

Air fryer phase:
1 tsp baking powder
1 tsp fine salt
Aprox 2 Tbsp vegetable oil
1 apple, sliced
3 Tbsp hoisin for the sauce

To serve:
Basmati rice, steamed green such as bok choi, toasted sesame seeds, togarashi, sliced spring onions

INSTRUCTIONS

Cut the pork belly into 4 pieces to fit inside the inner pot of the Duo Crisp. Lightly score the underside of the meat in a cross pattern (about 2mm deep) to facilitate more flavour absorption. Put all the other ingredients into the pot and stir. Place the belly into the liquid making sure the skin remains exposed at the top. Lightly sprinkle salt on the skin. Pressure Cook on High for 20 – 22 minutes depending on the thickness. Use a 15-minute natural release.

Remove the pork belly to a board and pat the skin dry with a paper towel. Cut thin strips through the hard layer of fat. Keep patting dry as you go. Mix the salt and baking powder together and rub over the surface of the pork belly. Lightly brush with the vegetable oil.

Allow the liquid in the Instant Pot bowl to settle then remove the top layer of fat by placing a layer of paper towel over the top. Once it has soaked up the fat remove and discard. Repeat a second time. Pour the liquid into a small pot, remove the star anise and bring it to a simmer with the 3 tablespoons of hoisin sauce. Allow this to reduce by half and thicken (approx 15. minutes but keep a watchful eye).

Place the inner pot back into the Duo Crisp and secure the Air Fryer basket with the rack half way. Slice the apple into medium-thick slices and place onto the rack. Place the scored and seasoned pork belly onto the apple slices and put the Air fryer lid on. Set to Grill / Broil for 20 – 25 minutes (depending on thickness). If you are unsure, set it to 20 minutes initially and check, then cook for a further 5 minutes if it is quite a thin piece of meat.

Once cooked, remove the crispy pork belly to a chopping board and serve with steamed rice, steamed greens and garnishes of your choice. Drizzle over the sticky hoisin sauce.

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