The pot lid rattles and you know dinner is almost ready. You recall the scent filling the kitchen and its warming, rich, making your mouth water already. The sound is kinda comforting too, the kind that means something good is happening inside that pot.
You remember how you scored the pork belly skin just right, letting all those seasonings sink in deep. The mix of salt, pepper, soy sauce, and brown sugar got that meat tasting real good, and the broth depth coming together with garlic, ginger, and chicken broth is just perfect.
You feel that pressure build inside the cooker, the sealing ring holding tight as steam hisses just a little before you set the slow release. The slow simmer gave it time to get tender, but you know that quick release will be coming soon. Just gotta wait a bit more, and then maybe youll hit the broiler for that crispy skin youve been craving.
Why Your Cooker Beats Every Other Pot
- Locks in flavors better with the sealing ring keeping steam trapped inside.
- Pressure build speeds up cooking way faster than regular pots do.
- Slow release lets meat stay tender without getting tough all sudden-like.
- Quick release is perfect when you gotta get dinner done fast.
- Broth depth gets richer thanks to the controlled heat and moisture.
- You dont gotta babysit the pot the whole time, freeing you up for other stuff.
Using this cooker really helps why pressure cookers are better for rich flavors and faster meal prep. To enjoy broth depth, dont miss best broths for comfort food insights.
All the Pieces for This Meal
- 2 pounds pork belly with the skin on, thats gonna be your star ingredient.
- 1 tablespoon salt to bring out the flavors real good.
- 1 tablespoon black pepper for a little kick that balances the richness.
- 2 tablespoons soy sauce to add that deep, savory umami vibe.
- 1 tablespoon brown sugar for a touch of sweet caramelization.
- 4 cloves garlic, minced fine so it infuses the meat nicely.
- 1 inch piece ginger, sliced thin, adding that fresh warmth.
- 1 cup chicken broth to create a tasty, rich cooking liquid.
These simple ingredients come together easy to make one heck of a pork belly that melts in your mouth. Youll notice how each part works to enhance the others. Learn more about ingredient pairings for umami and soy sauce cooking tips.
Walking Through Every Single Move
First, you gotta score the pork belly skin with a sharp knife. Not too deep, just enough to get through the skin and partway into the fat. This helps the flavors sink in and the skin crisp up later.
Next, rub the pork belly all over with salt, black pepper, soy sauce, and brown sugar. You want every inch covered so its seasoned right.
After that, place the pork belly into your slow cooker or pressure cooker pot. Spread it out so it cooks evenly.
Then toss in the minced garlic, sliced ginger, and pour the chicken broth right over it. This broth depth is gonna soak into the meat while it cooks.
Cover that pot up with your lid and make sure the sealing ring is in place. Cook it on low for 6 to 8 hours. This slow release method helps keep the pork tender and juicy, breaking down the fat and connective tissues perfectly.
Once the pork is tender and the cookings done, you can opt to broil the pork belly in your oven for 5 to 7 minutes. This step crisps up the skin to that popular crackling texture. Then slice it up and serve it hot while its fresh and beautiful.
Easy Tweaks That Make Life Simple
If youre short on time, you can turn your pressure cooker to high pressure for about 90 minutes instead of using slow release. Just remember to do a quick release at the end to avoid overcooking.
Another trick is prepping the pork belly the night before. Rub it with the seasoning and leave it loosely covered in your fridge. Its gonna soak up those flavors way better.
Dont have fresh ginger or garlic on hand? You can swap in powdered versions, but just use less cause theyre stronger. It works real good if youre in a pinch.
Your First Taste After the Wait
When you cut into that pork belly, you just sense that tender softness that comes from all those hours cooking low and slow. The meat almost falls apart but still holds a juicy bite.
The fats melted just right, mixing with the broth depth and spices to create this rich, savory flavor that hits every taste bud. That hint of sweetness from the brown sugar makes it kinda addictive.
And if you did broil the skin, you get this perfect crackle that crunches just a little before giving way to the silky meat beneath. Its the kinda meal that makes you slow down and savor every bite. See also how to broil crispy pork belly skin and slow cooker pork belly recipes for more inspiration.
Smart Storage That Actually Works
Got leftovers? No worries, pork belly keeps well in the fridge for up to 4 days. Just place it in an airtight container to keep the flavors locked in.
If you wanna save it longer, slicing and freezing pork belly works great. Wrap it tightly in foil and seal with plastic wrap or a freezer bag. It should stay good for about 3 months this way.
When youre ready to use frozen pork belly, thaw it overnight in the fridge. Then crisp the skin under a broiler or in a hot skillet to bring back some of that original texture and flavor.
What People Always Ask Me
- Can I use pork belly without skin? Sure, but you wont get that crispy crackling. The skins what really makes it special.
- Do I have to use slow release? Slow release helps keep the meat tender, but you can do a quick release if youre pressed for time. Just watch to not overcook.
- What if I dont have chicken broth? Water works, but chicken broth adds way more flavor and broth depth.
- Can I use a regular pot instead of a pressure cooker? You can, but cooking will take a lot longer and you gotta watch it more so it doesnt dry out.
- How do I make the skin crispy without a broiler? A hot skillet or oven grill setting works too, just watch it carefully so it doesnt burn.
- Is it okay to add extra spices? Heck yeah, try adding five spice or chili flakes if you want to kick it up a notch.
How to cook pork belly
Equipment
- 1 Slow cooker or pressure cooker
Ingredients
Main ingredients
- 2 pounds pork belly with skin on
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 4 cloves garlic minced
- 1 inch ginger sliced thin
- 1 cup chicken broth
Instructions
Instructions
- Score the pork belly skin with a sharp knife to help flavors sink in and allow skin to crisp later.
- Rub pork belly evenly with salt, black pepper, soy sauce, and brown sugar.
- Place pork belly in the slow cooker or pressure cooker pot.
- Add minced garlic and sliced ginger, then pour in the chicken broth.
- Seal the lid and cook on low for 6 to 8 hours.
- Optional: Broil for 5 to 7 minutes after cooking for crispy skin.
- Slice and serve hot while fresh.
