Braised Instant Pot Pork Belly Recipe

Welcome, today I’m bringing you one of my ultimate comfort meals, the kind of dish that warms the entire kitchen and kinda warms my mood too.

This braised Instant Pot pork belly has become a regular guest in my weeknight dinners because it gives me all the deep, slow-braised flavors I grew up loving, but in a fraction of the time.

I still adore the old-school stovetop braise, but honestly, life gets busy, and the Instant Pot always steps in like a hero when I need something tender, glossy, and ridiculously flavorful without hovering over a pot for hours.

I’ve always believed that pork belly shines brightest when cooked low and slow, but the first time I tried it in the Instant Pot, something clicked.

The fat softened, the meat stayed juicy, and the sauce wrapped around every piece with that perfect silky texture.

From that moment, this dish kinda became my go-to whenever I want something comforting, cozy, and full of the aromas I grew up with—soy sauce, ginger, garlic, star anise, and just a little sweetness from caramelized sugar.

Before we dive in, here’s the quick cooking overview:

Cuisine: Asian / Chinese-inspired
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6–8

Ingredients

Ingredient	Amount
Pork belly, skin-on, cut into 1.5–2 inch chunks	2.5 lbs
Ginger, sliced	5 slices
Garlic, smashed	6–8 cloves
Scallions, cut into 3-inch pieces	2
Star anise	3
Cinnamon stick (optional)	1 small
Red chilies (optional)	2–3
Light soy sauce	½ cup
Dark soy sauce	¼ cup
Shaoxing wine	½ cup
Brown sugar or rock sugar	4 tbsp
Water	1 cup

Equipment You’ll Need

Equipment	Notes
Instant Pot (6-quart)	For pressure cooking
Medium pot	For blanching the pork
Cutting board	For prepping aromatics
Sharp chef’s knife	Makes slicing the pork belly easier
Spoon or spatula	For stirring sauce and pork
Ladle	Optional for skimming

Why I Love Making Pork Belly in the Instant Pot

I have such a soft spot for braised pork belly because it’s honestly a dish that feels like home to me.

But traditional stovetop braising takes a long time—sometimes too long for weeknights where I’m tired, hungry, or kinda not in the mood to babysit a pot for two hours. The Instant Pot changed everything for me.

The pressure cooking locks in moisture, breaks down the fat beautifully, and makes the pork belly tender and bouncy without turning mushy.

Even better, it captures all the aromatics so nothing escapes into the air before it sinks deep into the meat.

Another huge reason I love making this in the Instant Pot is how quickly the sauce becomes glossy.

That syrupy glaze that usually needs long stovetop simmering just magically appears after a few minutes of sautéing.

It clings to rice like a dream. Honestly, sometimes I think I love the sauce even more than the pork.

Why Blanching Matters

I say this with so much love: please don’t skip blanching. I know it’s tempting to save five minutes, but blanching is what gives the final dish a clean, sweet, rich flavor instead of something heavy or “porky.”

When pork boils for the first time, impurities come to the surface. Blanching gets rid of all that, so it won’t end up in your sauce later.

This step is totally traditional in Chinese and Taiwanese braises, and for good reason.

To blanch, I just place the pork belly in a pot of cold water, bring it to a boil, wait a few minutes, rinse it, and set it aside. Already, the pork smells fresher, and I know the final dish will taste balanced.

Building Flavor: My Favorite Part

Every time I make this dish, I smile because the layering of flavors feels almost like muscle memory.

Ginger, garlic, scallions, star anise, a touch of cinnamon—they all do their own little job in the pot.

What makes this recipe extra special is the sugar caramelization. Melting the sugar until it becomes golden gives the pork a deep richness and color that tastes like it was simmered for hours.

When the pork belly gets tossed in this caramel, it gets coated with this almost glassy shine that later melts into the sauce.

Then comes the trio that every good braise needs: light soy sauce for saltiness, dark soy sauce for color, and Shaoxing wine for depth.

Add water, add the spices, and suddenly the entire kitchen smells like a mix of sweet, savory, warm, and nostalgic.

Step-by-Step Cooking Guide

Step 1

I begin by blanching the pork belly. I place it in cold water and bring it to a boil. After a few minutes, the scum rises to the top.

I drain everything and rinse the pork under cold water. It looks cleaner, and honestly, it just feels like the right start.

Step 2

In the Instant Pot, I turn on sauté mode and melt the brown sugar with a little oil. It melts fast, turning golden and bubbly.

This part is quick, and I always remind myself not to walk away. As soon as it darkens slightly, I toss in the pork belly and coat it well.

The crackling sound and the smell of caramel on pork is honestly one of the best things.

Step 3

I add the ginger slices, garlic, scallions, star anise, and cinnamon stick. As soon as the aromatics hit the heat, the smell lifts instantly and feels warm and real. This part always feels like the heart of the dish to me.

Step 4

I pour in both soy sauces, the Shaoxing wine, and the water. The pot fills with this deep brown liquid.

I stir well and make sure nothing is stuck on the bottom so I don’t get the burn warning. Everything should look glossy already.

Step 5

I close the Instant Pot lid and set it to pressure cook on high for 20 minutes. This is the best break—sometimes I make rice, sometimes I prep veggies, sometimes I just sit on the couch staring at nothing.

When it’s done, I always let it naturally release. The slow release keeps the pork tender and helps the fat settle gently.

Step 6

Once the lid comes off, I switch back to sauté mode and let the sauce reduce. The bubbles get thicker, slower, and shinier with every minute. After 5–7 minutes, it becomes that dreamy glaze that sticks to everything.

Step 7

Finally, I serve the pork belly over hot rice. The sauce drips down into the rice, the pork melts with every bite, and I always end up eating more than I planned. It’s just one of those meals that fills your whole body with warmth.

Why This Dish Means So Much to Me

This braised Instant Pot pork belly feels like a bridge between old traditions and modern cooking. I grew up watching slow stovetop braises bubble for hours, and those memories will always be special.

But now, being able to create the same depth of flavor in less than an hour kinda feels magical to me.

It’s the kind of dish that brings comfort, hugs your taste buds, and sits beautifully next to a simple bowl of rice. And the leftovers always taste better the next day—the sauce gets thicker and the pork becomes even more tender.

FAQs:-

Conclusion

I really hope you give this braised Instant Pot pork belly a try because it’s one of those dishes that always makes me feel grounded and cozy.

The Instant Pot does all the heavy lifting, but the flavors still feel slow-cooked and full of love. I love making it, eating it, and honestly even smelling it while it cooks.

Thanks for spending this time with me today, and I hope this warm, glossy, delicious pork belly brings joy to your table just like it brings joy to mine.

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