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 Rate Recipe |
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Preparation time: 20 minutes
Marinating time: 2 to 4 hours/ over night is best
Pressure cooking: 15 minutes @ full pressure
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Customer Rating:
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1 kg lean pork belly strips
Marinade
2 shallots finely chopped
2cm fresh ginger crushed
1 lemon grass crushed and chopped
2 tbsp sweet Thai chili sauce
3 tbsp dark soy sauce
1 tbsp brown sugar
1 star anise
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Marinate the pork belly for a minimum of 2 hrs but preferably over night.
Fill enough water in your pressure cooker so its just underneath the
steaming basket. Drain the pork pieces and reserve the marinating
juices for later. Meanwhile, rapidly reduce marinate by half and use
this to glaze the pork prior to serving. Line the basket with glad
bake paper and allow a little extra to make the cover. Place pork
strips side by side in the basket, cover with extra glad bake paper
then bring the pressure cooker to boil, lock the lid and reach full
pressure (your cooking time starts now). Reduce the heat to low and
cook for 15 mins. Use the water method to release pressure and remove
cooker pork.
To serve, quickly grill or BBQ the pork for 3 minutes on each side,
baste with reduces marinate to create a nice glaze. Chop into small
pieces and scatter them on a Thai coleslaw salad. |
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