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This braised pork belly pressure cooker recipe delivers restaurant-quality results in a fraction of the time—silky, fall-off-the-bone meat with a crackling crispy bark. The pressure cooker transforms tough pork belly into melt-in-your-mouth perfection using just a few simple steps and minimal hands-on time.
After years of perfecting braising techniques, I’ve found this method preserves all the rich, savory flavors while cutting cooking time dramatically.
The secret lies in the pressure cooker’s ability to tenderize the meat efficiently while rendering fat into flavorful braising liquid. You’ll start with a dry-brine to enhance texture, then sear the pork belly to develop a deep, caramelized crust before pressure cooking.
This approach ensures you get that coveted crispy bark without hours in the oven, all while keeping the interior tender and juicy.
What makes this recipe stand out is how foolproof it is—no need for constant monitoring or long braising times. The pressure cooker handles the heavy lifting, delivering perfectly braised pork belly that’s ready in about 2 hours (including prep).
The result? A dish that’s rich, satisfying, and packed with flavor, perfect for serving with roasted vegetables or crusty bread.
Once you try this method, you’ll never go back to traditional braising. The combination of pressure cooking and crispy bark creates a dish that’s both impressive and effortless—ideal for weeknight dinners or special occasions. Let’s get started on transforming tough pork belly into something truly exceptional.
Ingredients for braised pork belly recipe pressure cooker
Restaurant-quality pork belly with a crispy bark and tender interior—just eight ingredients transform tough cuts into melt-in-your-mouth perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly (Skin-On) 🐷 | 2 lb | Thick-cut, 1-inch slices preferred |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred for texture |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked for depth |
| Brown Sugar 🍯 | 1 tbsp | Light or dark variety works |
| Five-Spice Powder 🌿 | 1 tsp | For aromatic complexity |
| Garlic Cloves 🧄 | 6 cloves | Smashed, not minced |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, peel included |
| Dry Sherry 🍷 | ½ cup | Substitute with apple cider vinegar |
| Chicken Stock 💧 | 1 ½ cups | Homemade preferred, low-sodium |
| Honey 🍯 | 1 tbsp | For caramelization |
| Sesame Oil 🫒 | 1 tbsp | Toasted for finishing |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
| Neutral Oil (Avocado or Vegetable) 🫒 | 2 tbsp | High smoke point for searing |
The pork belly is the star, so choose thick-cut pieces with good marbling—most butchers can slice it for you. Costco or Whole Foods often carry pre-sliced options, but if you're buying whole, ask for 1-inch slices. The skin should be intact and crackle when pressed. For the dry brine, use Diamond Crystal kosher salt—it dissolves more evenly than table salt. Freshly cracked black peppercorns add depth you won’t get from pre-ground. If you can’t find five-spice powder, mix ½ tsp cinnamon, ¼ tsp cloves, and ¼ tsp fennel seeds—it’s a game-changer for this dish.
No sherry? Apple cider vinegar or dry white wine works in a pinch, but sherry’s caramel notes are ideal. The chicken stock should be homemade if possible—Swanson or Pacific brand low-sodium works if you’re short on time. For the ginger, peel it first—the skin adds subtle bitterness that balances the sweetness. If your honey crystallizes, microwave it for 10 seconds to soften. The sesame oil should be toasted—heat it gently in a pan until fragrant, then cool before using. The green onions add freshness, but scallions or chives work too if that’s what you’ve got.
Pork belly keeps best in the fridge for 3 days if stored in an airtight container, but it reheats beautifully—just warm in the pressure cooker with a splash of water. For leftovers, slice against the grain and serve over rice or noodles. The crispy bark? Eat it immediately—it softens when reheated. If you’re prepping ahead, freeze cooked pork belly in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- Pressure Cooker Magic: The instant cooker handles all the heavy lifting—no babysitting the stove for hours. Just dump in the pork belly with its skin still on, toss in the five-spice powder and brown sugar, and let it work its magic while you prep dinner or watch a show.
- Crispy-Creamy Perfection: That skin turns golden and shatteringly crisp, while the meat inside stays tender and rich. The brown sugar caramelizes into a sticky glaze that makes every bite feel like a hug—especially when you crack open the lid and smell it.
- Leftovers That Don’t Suck: Honestly, you’ll make this twice in one week because it reheats like a dream. Slice the pork belly into thick strips, toss with rice or noodles, and suddenly you’ve got a weeknight win. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Pork belly feels fancy, but this method stretches it into multiple meals without breaking the bank. A single cut feeds four tonight, then becomes breakfast tacos or fried rice tomorrow—no waste, all flavor.
Step-by-step instructions for braised pork belly in the pressure cooker
Here's how to transform tough pork belly into melt-in-your-mouth perfection with a crackling crust.
Prepare the Pork Belly for Maximum Flavor and Texture
Start by scoring the pork belly skin in a crosshatch pattern with a sharp knife, being careful not to cut into the fat. This creates channels for the seasoning to penetrate and helps render the fat during cooking. Pat the skin completely dry with paper towels—this is non-negotiable for crispy bark. I like to use a clean kitchen towel to press firmly, removing every last bit of moisture.
In a small bowl, combine the 1.5 tbsp kosher salt, 1 tsp black peppercorns, 1 tbsp brown sugar, and 1 tsp five-spice powder. Rub this mixture all over the pork belly, pressing it into the skin and fat. Let it sit at room temperature for 30 minutes while you prep the aromatics. This resting time allows the salt to break down the muscle fibers, ensuring tender meat. Don't skip this step—it makes all the difference.
Sear the Pork Belly for Deep Flavor
Heat a large skillet over medium-high heat and add the 2 tbsp neutral oil. Once the oil shimmers, place the pork belly skin-side down and press gently to maintain contact. Cook undisturbed for 8-10 minutes until the skin develops a deep golden-brown crust and the fat begins to render. You'll know it's ready when the pork releases easily from the pan—this is your signal to flip.
Flip the pork belly and cook for another 4-5 minutes until the fat side is lightly browned. Transfer it to a plate and tent loosely with foil to keep warm. The rendered fat in the pan is pure flavor—don't pour it out. This is where the magic starts, and you'll use it later to build the braising liquid.
Build the Aromatic Base in the Pressure Cooker
Add the 6 smashed garlic cloves and 1 tbsp finely grated fresh ginger to the same skillet. Cook for 1 minute until fragrant—this should take just a moment, as you don't want to burn the garlic. Pour in the 0.5 cup dry sherry and scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced by half, intensifying the flavors.
Transfer this aromatic mixture to your pressure cooker, then add the 1.5 cups chicken stock and 1 tbsp honey. Stir to combine, then place the seared pork belly skin-side up in the pot. The liquid should come about halfway up the sides of the pork belly—this ensures even cooking and prevents the skin from drying out.
Pressure Cook to Tender Perfection
Secure the lid on your pressure cooker and set it to high pressure for 90 minutes. This low-and-slow approach breaks down the collagen in the pork belly, transforming it into silky, fork-tender meat. During this time, the pressure cooker does all the work—no need to monitor it closely. Just let it do its thing while you prepare the finishing touches.
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before quick-releasing the remaining pressure. This gradual release prevents the pork from becoming tough. Carefully remove the pork belly and transfer it to a plate, reserving the braising liquid for later. The meat should be fork-tender, with the skin still holding its shape but ready to crisp up.
Crisp the Skin and Finish with Sesame Oil
Preheat your broiler to high. Place the pork belly on a baking sheet lined with parchment paper and broil for 3-5 minutes until the skin is deep golden brown and crispy. Watch it closely—broilers can vary, and you want the skin to crisp without burning. The pork belly should be hot to the touch, signaling it's ready.
Drizzle the 1 tbsp sesame oil over the pork belly and toss with the 3 sliced green onions. Let it rest for 5 minutes before slicing—this allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve with the reserved braising liquid spooned over the top, or use it to make a quick pan sauce by reducing it on the stovetop. The result? A perfect balance of crispy skin and silky meat that falls apart at the touch of a fork.
Pro Tips For Making Braised Pork Belly Recipe Pressure Cooker
- Score the Skin First: I learned this the hard way—skipping the initial sear under the skin means you’ll end up with soggy, flavorless fat instead of crispy, crackling heaven. Use tongs to peel back the skin, then sear it directly in the pressure cooker for 2-3 minutes on high heat before adding liquid. The skin’s got to blister and darken, or you’ll regret it later.
- Salt the Belly Overnight: This isn’t the prettiest method, but it’s the tastiest. Toss the pork belly in 1 tablespoon kosher salt per pound and let it sit uncovered in the fridge for 12-24 hours. The salt breaks down the fat and renders it juicier—plus, it gives you that perfect balance of seasoning without overpowering the five-spice later.
- Natural Release Only: Yes, even if you’re impatient like me. After pressure cooking, resist the urge to quick-release—let the pork belly sit for a full 15-20 minutes before opening the lid. This keeps the meat tender and lets the skin finish crisping without steaming back into mush. Trust the process, or you’ll end up with a sad, limp pile of pork.
- Brown the Sugar: I was skeptical until I tried it: caramelizing the brown sugar with the five-spice powder and black peppercorns before adding liquid makes a real difference. Cook it in the pressure cooker on sauté mode for 3-4 minutes until it’s deep amber and fragrant. The depth of flavor in the braising liquid will be richer, and your pork belly won’t taste like it’s swimming in syrup.
Make-ahead tips for this braised pork belly recipe pressure cooker
Prep Ahead Strategy
Start your prep the night before by scoring and seasoning the pork belly, then refrigerate it uncovered for 12-24 hours in the dry brine. This jumpstarts the tenderizing process and saves you 30 minutes of active prep time the next day.
I like to use a quart-sized freezer bag lined with parchment paper for easy handling—just place the seasoned pork belly inside, seal, and refrigerate. This also prevents any potential messes while it brines. 💪
Pressure Cooker Prep
Set up your pressure cooker the night before by measuring out all your liquid ingredients—chicken stock, dry sherry, and honey—and storing them in a mason jar in the fridge. This way, you can quickly transfer them to the pot the next day without any last-minute measuring.
Prep your aromatics too: smash the garlic cloves and grate the ginger, then store them in a small container. This saves 10 minutes of prep time during cooking. ✨
Crispy Skin Hack
For the crispy skin, I recommend broiling the pork belly immediately after pressure cooking—don’t let it sit at room temperature for more than 10 minutes before broiling. If you’re prepping ahead, cook the pork belly completely (including the pressure cooking step) and refrigerate it uncovered on a wire rack.
When ready to serve, broil for 3-5 minutes to restore the crispy texture. This method works perfectly for meal prep and keeps the skin from getting soggy. 🔥
Storage Solutions
Store the fully cooked pork belly in an airtight container with the braising liquid for up to 4 days in the fridge. The liquid prevents the meat from drying out, and you can reheat it directly in the pressure cooker with 2-3 minutes on high pressure.
For longer storage, freeze the pork belly in portions for up to 3 months. Thaw it overnight in the fridge before reheating—never microwave it straight from frozen, as this can make the meat tough. ❄️
Reheating for Best Results
To reheat, place the pork belly in the pressure cooker with ½ cup fresh chicken stock or water. Seal the lid and cook on high pressure for 5 minutes after the steam release. This method ensures the meat stays juicy and the skin remains crispy.
Avoid using the microwave—it dries out the pork belly and ruins the texture. For extra flavor, add a splash of dry sherry or a pinch of five-spice powder while reheating. 💫
Make-Ahead Serving Suggestions
If you’re prepping for a crowd, slice the pork belly against the grain and store it in quart-sized freezer bags with a small amount of braising liquid. Reheat individual portions in the microwave for 1-2 minutes (covered) for quick meals.
For a complete meal, prep roasted potatoes or steamed greens ahead of time—they reheat well and pair perfectly with the pork belly. This way, you can assemble everything fresh when ready to serve. 🍽️
Nutrition facts
Frequently asked questions
Can I use regular pork belly instead of thick-cut slices?
Thick-cut pork belly (about 1-inch thick) works best for this recipe because it holds up better during pressure cooking and develops that coveted crispy bark. If you only have thin slices, you can layer them carefully in the pressure cooker, but expect slightly less texture contrast between the skin and meat. For best results, ask your butcher to cut it thick—most will do this for free!
What if my pressure cooker doesn't have a high-pressure setting?
Most modern pressure cookers (including Instant Pots) automatically adjust to high pressure, but if yours has only one setting, use the 90-minute time at normal pressure. The meat will still become tender, though the bark may not be as crisp. For extra crispiness, broil the pork belly for 5-7 minutes after cooking to restore the texture.
How do I prevent the pork belly from getting soggy?
The key is timing! Broil the pork belly immediately after pressure cooking—never let it sit at room temperature for more than 10 minutes before crisping. If reheating, use the pressure cooker with ½ cup fresh stock for just 5 minutes on high pressure. Avoid microwaving, as it steams the meat and ruins the texture.
Can I substitute dry sherry with something else?
Use apple cider vinegar, dry white wine, or even rice vinegar in a 1:1 ratio. The acidity helps tenderize the meat, while the sherry’s caramel notes add depth. For a non-alcoholic option, try 1 tbsp soy sauce + 1 tbsp brown sugar—it mimics the umami and sweetness.
Why did my pork belly come out tough instead of tender?
This usually happens if the pressure wasn’t released gradually (quick-release instead of natural) or if the pork wasn’t scored properly. Always release pressure naturally for 15 minutes first, and ensure you scored the skin in a crosshatch pattern before seasoning. Undercooking (less than 90 minutes) can also result in toughness—stick to the time for best results.