If you’re craving ultra-tender pork with melt-in-your-mouth richness, this Instant Pot Braised Pork Belly is about to become your new obsession! Soy sauce, aromatics, and warming spices come together in less than an hour for saucy, sumptuous pork that tastes like it simmered all afternoon—right from your trusty Instant Pot.
Why You Should Make This Recipe
- Bursting With Flavor: A blend of soy sauce, five spice, and ginger creates layers of savory, sweet, and aromatic deliciousness in every bite.
- Hands-Off Cooking: The Instant Pot does all the work, transforming pork belly into fork-tender magic in a fraction of traditional braising time.
- Versatile Meal: Serve as a cozy centerpiece with rice, tucked into steamed buns, or over noodles for restaurant-worthy comfort at home.
- Impresses Every Time: Guests and family alike will swoon over the caramelized, glossy sauce—and nobody needs to know how effortless it was!
Ingredients & Substitutions
What I love about Instant Pot Braised Pork Belly is how each ingredient plays a key role in building flavor and texture—you really don’t need much to make each bite memorable. Here’s what you’ll need, plus a few swaps for whatever you have on hand.
- Pork belly: Go for 1.5 pounds, cut into 1-inch strips; skin on gives irresistible silkiness, but it’s fully your call!
- Brown sugar: Adds deep, caramel notes and helps create a gorgeous glaze.
- Soy sauce (or oyster sauce): Soy sauce brings a signature salty, umami punch, while oyster sauce adds a subtle sweetness if you’d like to swap it in.
- Shaoxing wine: This Chinese cooking wine infuses authentic depth; dry sherry works in a pinch.
- Dark soy sauce: Thick, richer, and darker than regular soy, it gives the sauce its trademark color and sweetness—don’t skip if you can help it!
- Chicken broth (or water): Adds moisture and rounds out the sauce; broth is best for savoriness but water is totally fine, too.
- Granulated sugar: Balances out the salt, creating that irresistible silky-sweet sauce.
- Five spice powder: A little goes a long way to infuse complex warmth—if you don’t have it, a touch of cinnamon and star anise is a lovely fallback.
- White pepper (optional): Adds subtle heat and earthiness but black pepper or none at all works if preferred.
- Ginger: Fresh, sliced ginger brings gentle spice and soothes the richness of the pork.
- Star anise: One flower is all you need for a delicate, licorice-like aroma—don’t worry, it’s not overpowering!
- Cornstarch: For velvety-thickened sauce at the very end.
- Carrots: Diced for color and a natural hint of sweetness—they also soak up all that scrumptious sauce.
- Green onions (for garnish): Optional, but they brighten and add fresh crunch to the finished dish.
How to Make Instant Pot Braised Pork Belly
Step 1: Marinate the Pork Belly
Start by tossing your pork belly strips with brown sugar, soy sauce, and Shaoxing wine. Get in there and really mix—let every piece get cozy with that marinade! Cover and let it sit for at least 15 minutes (up to overnight in the fridge if you want extra flavor), so the pork can soak up all those glorious aromatics.
Step 2: Sauté for Color and Flavor
Turn on the Sauté setting (high) in your Instant Pot. Once hot, add in the marinated pork belly. Sear, turning occasionally, until every side is a mouthwatering golden brown—about 5 minutes will do the trick. This quick browning step is what unlocks that irresistible, layered flavor you always crave in classic braised pork belly.
Step 3: Whisk Together the Sauce
While the pork is browning, grab a bowl and mix up all your sauce components: dark soy sauce, chicken broth (or water), granulated sugar, five spice, white pepper, ginger slices, star anise, and cornstarch. Make sure it’s smooth, with no lumps—the sauce will thicken later and coat every piece beautifully.
Step 4: Pressure Cook Until Meltingly Tender
Pour the sauce mixture and carrots right over the pork in your Instant Pot. Secure the lid and set it to Pressure Cook (manual, high) for 10 minutes—don’t forget to seal that steam release knob! When time’s up, let the pressure release naturally for about 20 minutes, or use a quick release if you’re short on time (though natural gives the best results).
Step 5: Thicken and Serve Your Instant Pot Braised Pork Belly
After opening the pot, if you love a glossy, clingy sauce, stir in a touch more cornstarch and switch to Sauté for 2-3 minutes to thicken further. Spoon the pork belly and carrots over a steaming bowl of rice, drizzle generously with sauce, and shower with chopped green onions. You’ve just mastered a crowd-pleaser!
How to Serve Instant Pot Braised Pork Belly
Garnishes
Freshly sliced green onions are my go-to garnish here—they add a pop of color and a burst of brightness that cuts through the rich sauce. You can also toss on toasted sesame seeds for a nutty crunch or add a few curls of fresh chili if you like a little heat.
Side Dishes
This Instant Pot Braised Pork Belly sings when paired with simple steamed jasmine rice, but don’t stop there—tender bok choy, sautéed greens, or even gently steamed broccoli all soak up extra sauce beautifully. On colder nights, ladle it over chewy udon or soft noodles for an extra comforting meal.
Creative Ways to Present
For a fun dinner party twist, tuck slices of braised pork belly and saucy carrots into fluffy bao buns with pickled veggies and fresh herbs. Or go tapas-style: serve small cubes with toothpicks and a drizzle of sauce as rich, bite-size appetizers! However you serve it, a glossy sauce spooned over is a must for that show-stopping sheen.
Make Ahead and Storage
Storing Leftovers
Instant Pot Braised Pork Belly makes amazing leftovers! Simply cool and store in an airtight container in the fridge for 3 to 4 days. The flavors deepen even more overnight, making tomorrow’s lunch taste just as luxurious as the first round.
Freezing
This dish freezes beautifully—let the pork and sauce cool completely, then portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge for a quick weeknight treat that tastes just as indulgent as day one.
Reheating
Gently warm leftovers in a covered steamer basket over boiling water for juicy, tender pork belly—just like freshly made! If you’re in a hurry, microwaving in short bursts works, but stir between intervals and add a splash of water or broth to keep everything luscious.
FAQs
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Can I make Instant Pot Braised Pork Belly without Shaoxing wine?
Absolutely! While Shaoxing wine adds depth and authenticity, you can substitute dry sherry, mirin (reduce sugar slightly), or simply leave it out for a still-delicious result.
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How do I make the sauce thicker or thinner?
For a thicker sauce, stir in another ½ teaspoon cornstarch dissolved in a splash of water, then cook on Sauté until glossy. For a thinner sauce, just add a little more broth or water and adjust seasoning to taste.
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Is it better to use skin-on or skinless pork belly?
Skin-on pork belly gives a silky, luscious texture that’s iconic in Chinese braised pork, but if you prefer, skinless still works and absorbs all the savory, sweet sauce beautifully.
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Can I double the Instant Pot Braised Pork Belly recipe?
Yes! Just make sure you don’t exceed your Instant Pot’s maximum fill line. The cooking time remains the same, but let the pressure release naturally so all that pork becomes meltingly tender.
Final Thoughts
There’s just something irresistible about Instant Pot Braised Pork Belly—a dish that feels indulgent and soothing, yet truly achievable even on a busy weeknight. I hope you’ll grab your Instant Pot and treat yourself (and your loved ones) to this comforting, flavor-packed meal. Give it a try, and let each bite bring you a little extra joy!
Print
Instant Pot Braised Pork Belly Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Instant Pot
- Method: Pressure Cooking
- Cuisine: Chinese
Description
Tender and flavorful Instant Pot Braised Pork Belly recipe with a rich, savory sauce. Perfectly cooked pork belly with a hint of sweetness and aromatic spices.
Ingredients
For the pork:
- 1 + 1/2 pounds pork belly, cut into 1-inch strips
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce (or oyster sauce)
- 1 tablespoon Shaoxing wine
For the sauce:
- 3 tablespoons dark soy sauce
- 1 cup chicken broth (or water)
- 2 tablespoons granulated sugar
- 1/2 teaspoon five spice powder
- 1/4 teaspoon ground white pepper (optional)
- 3–4 slices ginger
- 1 star anise
- 1 tablespoon cornstarch
Other ingredients:
- 2 medium carrots, diced
- 1 tablespoon green onions, finely chopped (optional, for garnish)
Instructions
- Marinate the pork: In a large mixing bowl, combine pork belly, sugar, soy sauce, and Shaoxing wine. Cover and marinate for at least 15 minutes.
- Sear the pork: Cook the marinated pork belly in the Instant Pot on the Sauté function until browned on all sides.
- Prepare the sauce: Mix dark soy sauce, chicken broth, sugar, five spice powder, white pepper, ginger, star anise, and cornstarch in a bowl. Add to the Instant Pot with carrots.
- Pressure cook: Seal the Instant Pot and pressure cook the pork belly for 10 minutes on High. Release pressure naturally for 20 minutes.
- Serve: Garnish with green onions and serve warm with steamed rice.
Notes
- To thicken the sauce more, stir in an additional 1/2 teaspoon cornstarch and sauté on HIGH for 2-3 minutes.
- Whether to cook the pork belly with or without the skin is a matter of preference.
- Store in the fridge for 3-4 days in an airtight container.
- Reheat in a steamer pot or microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
