For some reason, up until a year ago, pork belly scared me. It was the most daunting protein I’d ever cooked or even thought about cooking. Likewise, I also cringed at the thought of eating pork belly. Just the thought of big slabs of fat with streaks of meat totally grossed me out. Then, I tried it.
My husband bought me an instant pot…aka an electric pressure cooker…for my birthday, and once I’d mastered several other cuts of meat and recipes in it, I decided to try the dreaded pork belly. The results…a soft, tender, juicy meat with endless possibilities that was fall-apart tender in under an hour!
Since then, I have cooked pork belly more times than I can count and used my instant pot weekly to get dinner on the table in record time. Since then, I have come up with ingenious ways to finish and serve pork belly. One of our favorites is to broil the pork belly after it comes out of the instant pot, chop it, and serve it on TACOS!!!!
So, here’s my challenge to you. Buy some pork belly, preferably with the skin removed, put it in your instant pot (electric pressure cooker), and enjoy a glass of wine while it cooks. Afterwards, broil it until it’s lightly crisp, chop it, and serve it on warm tortillas.
2-3 lbs. slab (whole) or sliced pork belly
2 tsp course sea salt
2 tsp course ground black pepper
2 tsp black pepper
1/4 c. water, beer, or cider
7 oz can whole red pimentos-drained
2-3 green spring onions-white & green chopped
2 cloves garlic
1 medium tomato-quartered
1 TBSP dried parsley
1 tsp red pepper flakes
salt & pepper to taste
1 bag shredded cabbage
2 spring onions-white & green chopped
1/4 c. mayonnaise
2 TBSP sugar
3 TBSP key lime juice
1 tsp garlic powder
salt & pepper to taste
For the pork belly, place the pork in instant pot/electric pressure cooker. Add water. Sprinkle the pork with salt, pepper, and garlic. Set cooker for 30 minutes. My cooker when programmed at #5, it automatically sets at 30 minutes, after it comes to pressure. When finished, release the pressure and remove the pork to a cooling rack or cookie sheet lined with aluminum foil.
If using a slab of pork belly, cut into 1/2″ slices. Broil for 2-3 minutes per side or until lightly crisp and brown. Warning: the oven will smoke heavily. When done, remove from heat and chop the meat with a sharp knife or meat cleaver.
While pork is cooking, combine salsa ingredients in a food processor and pulse until nearly smooth. In a small bowl, combine mayonnaise, sugar, and key lime juice. Stir or whisk until smooth. In a larger bowl, combine cabbage, onion, and slaw seasoning. Toss with dressing.
To assemble tacos…
We prefer soft corn tortillas that we brown in a skillet. For each taco, spoon in broiled pork belly, salsa & slaw.