Instant Pot Asian Pork Belly with cabbage


Dry Rub:

1 TBSP garlic powder

1 tsp sea salt

Freshly grounded black pepper

Marinade:

3 TBSP coconut amino

1 TBSP Worcestershire sauce

1/2 head of crushed garlic cloves (use a garlic press)

2 tsp of peppercorns

Cooking liquid:

2 TBSP coconut amino

1 TBSP Worcestershire sauce

3 TBSP of red wine vinegar

1 cup of chicken broth

3 to 4 bay leaves

Cook time:

4 to 5 minutes on Saute setting

30 minutes on Meat/Stew setting for pork belly with quick release

3 minutes on regular setting for cabbage with quick release

This recipe is adapted from a traditional recipe I found online. I can't remember the source I made it less salty and cooked in an Instant Pot instead of a slow cooker which takes 6 hours. This is for 2 pounds of pork belly and a head of cabbage.

1. Check for any hair left on the pork belly by running your hand on the skin and use a food tweezer to remove them.

2. Rinse pork belly under cold water and pat dry with paper towel.

3. Cut up the pork belly into 1/2 to 3/4 inch thick by 2 to 3 inches long chunks. I like them bigger because they tend to cook down and fall apart if they are too small or thin.

4. In a bowl evenly coat the pork belly with the dry rub mix and set aside for about 30 minutes while you work on the marinade.

5. In a small bowl, mix together the marinade and add to the pork belly. Make sure all the pork are coated. Cover and put in the fridge overnight.

6. Set Instant Pot on Saute mode when it is hot then add 1 TBSP of avocado oil. Pour the pork belly including the marinade into the pot. Cook and brown the pork belly pieces.

7. Set Instant Pot to Meat/Stew add cooking liquid and cook for 30 minutes. Cut up cabbage into large wedges while it is cooking.

8. After the pork belly is cooked take them out of the pot and set aside leaving the stock in the pot. Put cabbage wedges into the pot and cook for 3 minutes. Quick release and serve them with the pork belly.