Go to the Recipe: Crazy-Quick Pressure-Cooked Pork Belly
Tried this for the first time today. I have been aware of this recipe for a while, but was always concerned about running into a dryish texture. After 40 minutes at pressure and 15 minutes the pressure valve dropped and I could check the texture. Fat was very soft, meat was plenty tender. Four minutes of frying later and I had a relatively quick protein for impromptu ramen.
I will be trying this soon. Currently getting my technique down for chicharrones in a wok on the propane cooker outside. Did it in the house once, and had to clean for a couple hours to get the grease off the stove!!! But, I love pork belly!!!
Added an egg and got delicious....
https://www.instagram.com/p/BGYgX5xEJaA/?taken-by=alanbarba
I believe that is a Salad Lyonnaise!
Made the recipe this week-end. Used beer instead of wine or broth (I'm Belgian :-)). Pressure cooked for an hour. Tastes wonderful! Will try a shorter cooking time in the future in order to keep the meat a little more together. Killer site you guys have. Very inspiring. Thanks.
I made this today and absolutely loved it. Cooked for 30 minutes then I pan seared it. Tasted a lot like salt and pepper pork chops at some Chinese restaurants in my area.
I recently made this and did not enjoy it, unfortunately. It didn't taste like anything special to me but it did cook remarkably fast.
What is the dish you served it on? Looks like greens and some poached egg? Kind of a frisée? I'm in love either way! Thanks my dears!
