Go to the Recipe: Crazy-Quick Pressure-Cooked Pork Belly
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!
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.
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.
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 believe that is a Salad Lyonnaise!
Added an egg and got delicious....
https://www.instagram.com/p/BGYgX5xEJaA/?taken-by=alanbarba
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!!!
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.
