Pressure cooked pork belly

I'm making ramen in couple days and cooked some pork belly in the pressure cooker. I have a Fissler pressure cooker and the top is interchangeable between a 8qt pot and a skillet, which I use when braising meats.

There's not much of a recipe, just braise the pork belly in a mixture of water and soy sauce with onion, garlic, black pepper corns and crushed red pepper.

Pork belly marinating in soy sauce.

I strained out the veggies and push the pulp through the mesh. This will be the basis of my ramen broth, along with miso and chicken stock.

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Nice. How long did you cook it?

JasonWirth_68226

Cooked for about 1 hr then turned off the heat and let the pressure come down naturally. Normally I cook it for 45 min but this was from frozen so I decided to let it go a little more to compensate.

David_C_78141

If you want a more traditional Japanese Chashu pork belly you can try cooking it in soy sauce, rice wine vinegar, sake, garlic, and sugar.

How was the texture and taste of the pork belly? I want to try this out too.

JasonWirth_68226

It was excellent -- nice and tender such that it melts away when you eat it. I told a Japanese friend I was making ramen and chashu and invited him over. He was skeptical about how it would taste but thoroughly impressed. I agree about the sake, vinegar and sugar. They are good additions. Post photos when you make it!

Here's my friend torching the chashu.

(Not sure this isn't portrait layout)

The final product. (The egg is over cooked and the bowl needs a little more soup -- I snapped the picture before adding more.)