Welcome to the definitive guide for crafting the most succulent and crispy **Instant Pot pork belly**! If you’re a fan of this rich, savory delicacy—whether served as a show-stopping side dish or a tantalizing appetizer—you’ve come to the right place. We’ll show you how to achieve melt-in-your-mouth tenderness in your pressure cooker, followed by an irresistibly crisp exterior, often perfected with the help of an air fryer.
Are you wondering about the best way to cook pork belly without overheating your kitchen? This **Instant Pot pork belly recipe** offers a brilliant solution. It leverages the efficiency of pressure cooking to create incredibly tender meat, which you can then finish in an air fryer for that coveted crispy skin. Once you savor this dish, be sure to explore our extensive collection of other Instant Pot recipes for more culinary inspiration.
What Exactly is Pork Belly?
Pork belly is a boneless, fatty cut of meat sourced from the underside of a pig. It’s characterized by distinct layers of rich meat and abundant thick fat, contributing to its incredibly flavorful and luxurious texture. This composition makes it perfectly suited for cooking methods that break down fat and tenderize meat, such as slow roasting, braising, or, as we’ll explore today, pressure cooking. It’s the same cut that’s cured and smoked to make bacon, but in its fresh state, it offers a blank canvas for a multitude of culinary creations, from crispy burnt ends to caramelized delights like our Pork Belly in the Oven.
For those fortunate enough to own a multi-cooker like the Ninja Foodi, the process becomes even more streamlined. As a Ninja Foodi recipe, you can achieve both the pressure-cooked tenderness and the air-crisped finish in a single pot, eliminating the need to transfer the meat. Simply cook until tender, then switch to the air crisp function, slice, and enjoy!
If you’re new to the world of pressure cooking, you’ll find a wealth of easy one-pot meal recipes on our site. To help you get started on your pressure cooking journey, here are a few essential tips:
- Make sure to Bookmark our Instant Pot recipes page. We consistently add new and exciting recipes each week!
- Then, PRINT this handy Instant Pot cooking times cheat sheet. It’s an invaluable resource for understanding the ideal cooking durations for various meats, vegetables, and beans in your pressure cooker.
- I highly recommend investing in a non-stick inner pot for your Instant Pot.
- While it’s always good to know how to deglaze a pressure cooker after sautéing, a non-stick liner significantly reduces sticking issues and makes cleanup a breeze.
For reference, the model I rely on for all my recipe creations is a 6-quart Instant Pot, offering ample capacity for family meals and experiments.
Ingredient Notes for Perfect Pork Belly
For this recipe, we’re focusing on a 1-2 pound slab of **pork belly with skin**. It’s crucial to select a fresh cut from your butcher for the best results; defrosting from frozen can sometimes compromise the texture. The skin, or rind, is key to achieving that desirable crispy crackling. If you can’t find it with the skin on, the recipe will still work, but you’ll miss out on the ultimate crunchy topping.
Salt is indispensable for flavoring pork belly. Without it, the meat will be quite bland. While our recipe uses a simple approach, feel free to experiment with other seasonings you might use for bacon, which often includes just Kosher salt flakes. A blend of garlic powder, onion powder, and a touch of paprika can also add depth to the flavor profile.
While water is the typical liquid used in the Instant Pot to cook pork belly, don’t hesitate to get creative! Broth (chicken or vegetable) can infuse more savory notes, and even beer can impart a wonderfully rich and malty flavor to the meat. The key is to have enough liquid to reach the minimum fill line required for your pressure cooker.
Essential Tips for Instant Pot Pork Belly Success
Timing is everything when it comes to the crisping stage. Decide beforehand whether you’ll be using a broiler or an air fryer. This allows you to preheat your chosen appliance during the last minute of the Instant Pot’s cooking cycle, ensuring a seamless transition. Once the pressure cooking is complete and the lid is removed, allow the pork belly to rest in the pot for about 5 minutes. This resting period helps the meat retain its juices and makes it easier to handle. Use large tongs to carefully transfer the tender pork belly to a cutting board or large platter.
For the best possible crisping, it’s vital to pat the exterior of the pork belly as dry as possible before transferring it to your air fryer or oven. Excess moisture will steam rather than crisp, preventing that perfect crackling.
Upon removal from the trivet, the pork belly will be incredibly soft and difficult to slice cleanly. To achieve a more workable texture and allow the salt and seasonings to deeply penetrate the meat, a crucial step is to chill it. Placing it in the refrigerator overnight firms up the fat and meat, making it much easier to slice into uniform pieces the next day. You can then serve it as is, or cut it into cubes or strips, perfect for dishes like burnt ends.
How Do You Crisp Pork Belly for an Irresistible Finish?
Achieving a perfectly crispy exterior on your tender pork belly is often considered the crowning glory of this dish. The air fryer stands out as an unparalleled method for this task. Its circulating hot air creates a bacon-like crispness that is difficult to replicate with other methods. While oven braising can tenderize pork belly beautifully, for re-crisping after pressure cooking, the air fryer truly shines. If you prefer a less crunchy, more tender finish, baking it at a lower temperature (around 300°F for 20-30 minutes, flipping halfway) will warm it through without excessive crisping.
For an optimal crispy finish in the air fryer, follow these steps:
- Preheat your air fryer to 200°F (95°C). Lightly spray the air fryer basket with cooking oil to prevent sticking.
- Place the pork belly in the basket with the fat side facing up. Air fry for 40 minutes at this lower temperature. This step helps render out some of the fat and begins the crisping process gently.
- After 40 minutes, increase the air fryer temperature to 325°F (160°C). Continue to cook for an additional 15 to 20 minutes, or until the top skin is browned and crispy to your desired level. Monitor closely to prevent burning.
- Once golden and crisp, carefully remove the pork belly and let it rest for 10 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring maximum flavor and tenderness.
The result is a delightful contrast: **crispy pork belly** on top, with an underside that remains **fork tender** and virtually melts in your mouth. For an extra layer of flavor, consider sprinkling a mixture of brown sugar and dark soy sauce over the top, or toss smaller, cubed pieces in this sweet and savory glaze for an unforgettable coating.
Instant Pot Pork Belly Recipe
By: Justine
This Instant Pot pork belly recipe delivers perfectly tender meat with a crispy finish. Ideal as a flavorful side or a decadent appetizer, this method simplifies cooking pork belly to perfection.
Prep time: 5 minutes
Cook time: 1 hour 5 minutes
Servings: 6
Equipment
- 1 pressure cooker (e.g., Instant Pot or Ninja Foodi)
- 1 trivet
- Air Fryer (optional, for crisping)
Ingredients
- 1-2 lb pork belly, with large fat pad (skin on recommended for crisping)
- 1 tbsp salt (Kosher salt is ideal)
- 2 c water (or broth, or beer for added flavor)
Instructions
- Rinse the pork belly thoroughly under cold water and pat dry. Place the trivet inside your Instant Pot and add 2 cups of water (or your chosen liquid). Carefully place the pork belly on the trivet, ensuring it’s not directly submerged in the water if possible, though some contact is fine.
- Close the Instant Pot lid and ensure the steam release valve is set to the “Sealing” position. Set the pressure cooker to High Pressure and cook for 65 minutes if leaving the pork belly whole. If you prefer to cut it into 1-inch cubes and place them in a vegetable steamer basket, set the cook time to 19 minutes, followed by a 15-minute Natural Release.
- Once the cooking cycle is complete, allow the steam to naturally release for at least 10-15 minutes (or for the cubed version, exactly 15 minutes). Carefully move the steam release valve to the “Venting” position to release any remaining pressure. Open the lid.
- Carefully remove the tender pork belly from the pot using large tongs. Pat it dry very thoroughly with paper towels. Generously coat the fat side of the pork belly with additional salt. Using a sharp knife or a meat tenderizer, poke numerous holes into the top surface of the fat. This helps the fat render and crisp more effectively.
- Place the pork belly on a plate, lightly covered with plastic wrap, and refrigerate overnight. This crucial step allows the meat to firm up and for the salt to deeply penetrate, enhancing flavor and making it easier to slice later.
- The next day, uncover the pork belly and scrape off any excess salt from the surface. Proceed with your preferred crisping method:
- For Air Frying (Whole Slab): Preheat your air fryer to 200°F (95°C). Spray the basket with cooking spray. Place the pork belly, fat side up, in the basket and air fry for 40 minutes. Then, increase the temperature to 325°F (160°C) and cook for an additional 10-20 minutes, or until the top is golden brown and crispy to your liking.
- For Air Frying (Cubed Pieces): If you cubed the pork belly after chilling, preheat your air fryer to 400°F (200°C). Spray the basket. Cook the cubes for 6-8 minutes, shaking the basket halfway through to ensure even crisping.
- Once crisped, remove the pork belly from the air fryer (or oven) and let it rest for 10 minutes before slicing into desired portions and serving immediately. Enjoy!
Nutrition Information
Serving: 1oz
Calories: 392kcal
Protein: 7g
Fat: 40g
Saturated Fat: 15g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 19g
Cholesterol: 54mg
Sodium: 1191mg
Potassium: 140mg
Vitamin A: 8IU
Vitamin C: 1mg
Calcium: 7mg
Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary.
Additional Info
Course: Appetizer, Entree
Cuisine: American, French
How to Save and Repurpose Pork Belly
One of the fantastic benefits of cooking pork belly is the flavorful drippings it produces. These drippings can be a culinary treasure! After cooking, carefully pour the liquid fat into a clean glass jar. Allow it to cool completely at room temperature; it will solidify into a thick, creamy lard. Once solidified, cover the jar tightly and refrigerate. This homemade lard can be used for up to 3 months for frying, sautéing, or adding rich flavor to various dishes, much like you would use bacon grease.
When it comes to the pork belly itself, you have flexibility in how you prepare it. Cooking a whole slab, as described in the primary recipe, takes longer but results in larger, impressive cuts. However, if time is of the essence or you prefer smaller, crispier pieces, you can cut the pork belly into 1-inch cubes before pressure cooking. This significantly reduces the cooking time; a whole piece typically takes about an hour under pressure, while cubed pieces are done in closer to 20 minutes.
Cubed pork belly also offers an advantage in crisping. With more surface area, these smaller pieces achieve a deeper crunch and crisp up faster than a large slab. Instead of the two-stage air frying process for a whole slab, cubed pork belly can be crisped at a higher temperature (like 400°F) for just 6-8 minutes. Remember to spray the air fryer basket first and shake or flip the pieces halfway through for even browning and crispness, similar to how we make air fryer steak bites.
Delicious Ways to Enjoy Pork Belly
Once you’ve achieved that perfect crispy and tender pork belly, the serving possibilities are endless! For a simple yet elegant presentation, sprinkle some freshly diced green onions over the top for a burst of color and mild oniony flavor. It pairs wonderfully with a side of soft-boiled eggs for a satisfying breakfast or brunch. This dish can be on your table in under 25 minutes (if using cubed pieces for crisping), making it an excellent start to your day.
Personally, I adore it as crispy as possible, seasoned simply with just salt and pepper. In this form, it’s reminiscent of bacon in the air fryer, but with a thicker cut and an even more profound, rich flavor. It also makes an exceptional topping for ramen, stir-fries, rice bowls, or even creative tacos.
Is Pork Belly Healthier Than Bacon?
When comparing pork belly to bacon, it’s important to understand the fundamental difference: pork belly is uncured, meaning it hasn’t undergone the salting, smoking, or processing that transforms it into bacon. In its raw, unadulterated state, pork belly is often considered a “healthier” option than cured bacon simply because it lacks added sodium, nitrates, and other preservatives. While it is still a fatty cut of meat and not categorized as a “health food,” consuming it in its most natural form is generally preferable. You control the amount of salt and seasonings added, giving you more command over its nutritional profile.
If your goal is to make a pork belly that closely resembles bacon from the start, you can achieve this by air frying it at the beginning. This process renders the fat and makes it crispy without prior pressure cooking. However, for a truly tender interior combined with a crispy exterior, the pressure cook then crisp method outlined here is superior. This recipe offers the best of both worlds!
Explore More Easy Pork Recipes You’ll Love
The versatility of pork belly extends to incorporating leftovers into new dishes. One of my favorite ways to repurpose cooked pork belly is by dicing it up and adding it to fried rice, where its rich flavor elevates the entire meal. If you’re looking to expand your repertoire of Instant Pot pork recipes, our adobo pork recipe is a highly recommended next adventure.
Remember, repurposing leftovers is a smart and economical approach to cooking, especially if you’re mindful of your budget. Don’t let those delicious bits of pork go to waste! There’s always a new and exciting **pork recipe** waiting to be discovered, transforming “day-old” ingredients into a fresh, new family favorite.
Frequently Asked Questions (FAQ)
The primary difference is that pork belly is uncured, meaning it has not been treated with salt, sugar, or nitrates, nor has it been smoked. Bacon, on the other hand, is cured and often smoked pork belly. Uncured pork belly has a milder, more natural pork flavor, allowing you to season it exactly to your preference. It also typically contains a higher fat content than most commercially prepared bacon slices.
You can usually find whole pork belly at the meat counter of larger grocery stores or specialty butcher shops. If you don’t see it readily available, don’t hesitate to ask the butcher; they often keep it in the back and can cut it to your desired size. Sometimes, you might also find frozen pork belly alongside other frozen meat products like oxtail or specialty cuts. Buying it frozen can be convenient as it extends its shelf life, allowing you to thaw and cook it whenever you’re ready.
