Name: Chinese Pork Belly Recipes Instant Pot
Prep time: 10 min
Cook time: 6 h 5 min
Total time: 14 h 15 min
Yield: 6 servings

Crispy Pork Belly

Recipe Summary Crispy Pork Belly

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Ingredients | Chinese Pork Belly Recipes Instant Pot

½ pound whole pork belly, skin removed

½ teaspoon smoked paprika, or to taste

kosher salt and ground black pepper to taste

1 tablespoon olive oil, or to taste

Directions

Preheat oven to 200 degrees F (95 degrees C).

Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.

Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.

Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.

Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.

Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.