Crispy Asian Pork Belly

Pork belly cooked in the Instant Pot then, roasted to brown and crisp the skin. This pork belly recipe is versatile and tastes delicious served with either hoisin sauce, hoisin + sriracha sauce blend or Korean style with kimchi and lettuce wraps.

Prep time: 15 min plus 12 hours curing time
Total cook time: 1 hr

3 1/2 lbs pork belly, skin on
1/4 cup kosher salt
1 tsp black pepper
2 tbsp white sugar
1 inch ginger, sliced
4 whole garlic cloves
1 green onion cut in half

Score the meat by cutting slits through the skin with a sharp knife. Do this all over the skin, one inch apart. Sprinkle the salt, black pepper and sugar all over the skin side of the meat, pushing some into the slits.
Place the pork in the fridge in a deep pan, uncovered for 12 hrs (up to 14 hrs) to cure it. This draws the moisture out to have a crispier skin.
Pull it out of the fridge after 12 hrs and rinse off all the spices.

Place the meat in the Instant Pot, along with the sliced ginger, garlic, green onion and fill with water to just cover the meat.
Pressure cook on high for 45 min.

Remove from the pot, dry off the skin with paper towel and let it sit for 30-60 min (longer if possible) to allow the skin to dry. This makes it quicker to brown the skin and ensures for a crispy skin.

Put the pork in a cast iron pan, skin side down over high heat for 5-6 min to brown the skin.

Pork belly should be placed on the cast iron pan skin side down 

Heat the oven to 400F and place the cast iron pan in for 8-10min to further brown the skin to make it extra crispy. Remove from oven and cool for 8 min as this makes it easier to cut into the meat.

Serve with Hoisin sauce, sriracha or kimchi.

Pork belly served on Napa cabbage with kimchi and rice