Pork Belly - Soy/Ginger


  • 2-1/2 pounds pork belly
  • 1 cup chicken stock
  • 1/4 cup soy sauce
  • 1 inch knob fresh ginger, roughly chopped
  • 3 cloves garlic, pressed


  • Prep - Slice pork belly into 1-1/2 inch wide strips, then slice again in perpendicular direction into 1/2" - 3/4" wide pieces
  • Prep - Peel and chop ginger
  • Add to Instant Pot 1 cup chicken stock, 1/4 cup soy sauce, chopped ginger, pressed garlic and stir to combine
  • Add pork belly to pot
  • Use MANUAL setting and cook on HIGH PRESSURE for 25 minutes then do 10 minutes of natural release, followed by quick release of pressure
  • Preheat oven to 400F
  • Heat oven-safe skillet over medium high heat. Add pork belly and sear for five minutes tossing/turning meat frequently.
  • Put skillet in the oven and roast for 20 minutes
  • Remove from oven, let rest for several minutes, then serve

Original recipe source (I made a few changes): Crispy Instant Pot Pork Belly

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