Tender Pork Belly in a Rice Cooker
Tender Pork Belly in a Rice Cooker
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into approximately 1-inch thick pieces
- 2 tablespoons cooking oil
For the Braising Liquid and Aromatics
- 6 garlic, cloves, peeled
- 2 inches fresh ginger, sliced
- 3 star anise, whole pods
- 2 bay leaves, whole
- 3 dried chilies, whole (adjust to taste)
- 4 spring onions, cut into 2-inch lengths, plus more for garnish
- 1/2 cup Shaoxing wine
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 ounce rock sugar, or 2 tablespoons granulated sugar
- 1 cup water
Instructions
- 1
Cut the block of pork belly into approximately 1-inch thick pieces. Pat the pork belly dry with paper towels to ensure a good sear.
⏱️ 5 min
- 2
Heat the cooking oil in a large skillet or Dutch oven over medium-high heat until shimmering.
⏱️ 1 min
- 3
Add the cut pork belly pieces to the hot pan, skin-side down first if possible, and sear until nicely browned on all sides. This should take about 8-10 minutes. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min
- 4
Remove the seared pork belly from the pan and set it aside on a plate.
⏱️ 1 min
- 5
Reduce the heat to medium. In the same pan, add the peeled garlic cloves, sliced ginger, whole star anise pods, bay leaves, and whole dried chilies. Sauté these aromatics for 2-3 minutes until fragrant.
⏱️ 3 min
- 6
Add the 2-inch lengths of spring onions to the pan and continue to sauté briefly for another minute.
⏱️ 1 min
- 7
Return the seared pork belly pieces to the pan with the sautéed aromatics.
⏱️ 1 min
- 8
Pour the Shaoxing wine into the pan, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 9
Add the light soy sauce and dark soy sauce to the pan.
⏱️ 1 min
- 10
Add the rock sugar (or granulated sugar) and water to the pan. Stir gently to combine.
⏱️ 1 min
- 11
Carefully transfer all the contents from the pan (pork belly, aromatics, and liquid mixture) into the inner pot of a rice cooker.
⏱️ 2 min
- 12
Close the lid of the rice cooker and set it to a 'Cook' or 'Stew' function for 45 minutes. If your rice cooker only has a 'Cook' function, select that; the longer cooking time will ensure tenderness.
⏱️ 45 min
- 13
Once the cooking cycle is complete, the rice cooker will typically switch to 'Warm'. Open the lid carefully.
⏱️ 1 min
- 14
Carefully transfer the tender pork belly and the rich sauce into a serving dish. Remove and discard the bay leaves, star anise, and dried chilies if desired.
⏱️ 2 min
- 15
Garnish the dish with fresh spring onion pieces before serving. Serve hot with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tender Pork Belly in a Rice Cooker
For the Pork Belly
- 2 pounds pork belly, skin on, cut into approximately 1-inch thick pieces
- 2 tablespoons cooking oil
For the Braising Liquid and Aromatics
- 6 garlic, cloves, peeled
- 2 inches fresh ginger, sliced
- 3 star anise, whole pods
- 2 bay leaves, whole
- 3 dried chilies, whole (adjust to taste)
- 4 spring onions, cut into 2-inch lengths, plus more for garnish
- 1/2 cup Shaoxing wine
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 ounce rock sugar, or 2 tablespoons granulated sugar
- 1 cup water
Instructions
- 1
Cut the block of pork belly into approximately 1-inch thick pieces. Pat the pork belly dry with paper towels to ensure a good sear.
⏱️ 5 min - 2
Heat the cooking oil in a large skillet or Dutch oven over medium-high heat until shimmering.
⏱️ 1 min - 3
Add the cut pork belly pieces to the hot pan, skin-side down first if possible, and sear until nicely browned on all sides. This should take about 8-10 minutes. Work in batches if necessary to avoid overcrowding the pan.
⏱️ 10 min - 4
Remove the seared pork belly from the pan and set it aside on a plate.
⏱️ 1 min - 5
Reduce the heat to medium. In the same pan, add the peeled garlic cloves, sliced ginger, whole star anise pods, bay leaves, and whole dried chilies. Sauté these aromatics for 2-3 minutes until fragrant.
⏱️ 3 min - 6
Add the 2-inch lengths of spring onions to the pan and continue to sauté briefly for another minute.
⏱️ 1 min - 7
Return the seared pork belly pieces to the pan with the sautéed aromatics.
⏱️ 1 min - 8
Pour the Shaoxing wine into the pan, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 9
Add the light soy sauce and dark soy sauce to the pan.
⏱️ 1 min - 10
Add the rock sugar (or granulated sugar) and water to the pan. Stir gently to combine.
⏱️ 1 min - 11
Carefully transfer all the contents from the pan (pork belly, aromatics, and liquid mixture) into the inner pot of a rice cooker.
⏱️ 2 min - 12
Close the lid of the rice cooker and set it to a 'Cook' or 'Stew' function for 45 minutes. If your rice cooker only has a 'Cook' function, select that; the longer cooking time will ensure tenderness.
⏱️ 45 min - 13
Once the cooking cycle is complete, the rice cooker will typically switch to 'Warm'. Open the lid carefully.
⏱️ 1 min - 14
Carefully transfer the tender pork belly and the rich sauce into a serving dish. Remove and discard the bay leaves, star anise, and dried chilies if desired.
⏱️ 2 min - 15
Garnish the dish with fresh spring onion pieces before serving. Serve hot with steamed rice.
⏱️ 1 min