Versatile Braised Pork Belly

Braised pork belly is fundamental to dishes, sliced and it is a topping for Japanese ramen noodle, sliced and it is sandwiched between Chinese bun for Taiwanese “Gua Bao” (Taiwanese Pork Belly Bun),  or just eat as it is!

I use high pressure cooker for braising, as I don’t have to watch it closely.  I throw everything in the pressure cooker, set a timer, and the tender pork belly is ready for me!

Here is the versatile recipe, that taste great and simple to execute.

Braised Pork Belly

  • Servings: 4-6
  • Time: 2 hr
  • Difficulty: easy
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Prepare 1 lb of pork belly:  In a pot, bring 4 cups of water to a boil.  Add 1 inch of smashed ginger, 1/2 cup of Chinese cooking wine/Sake, and pork belly.  Bring to a boil, then reduce the heat; simmer uncovered for 45 minutes.

Remove pork belly and discard the liquid.

Braising Liquid:

2 cups water
1 cup soy sauce
3/4 cup sugar
2 pieces of Star anises
1 tsp whole white or black peppercorns
1 cinnamon stick
1 inch thick of fresh ginger, peeled and smashed

Combine all ingredients as above in a high pressure cooker pot.  Add the pork belly to the braising liquid and set the pressure cooker to high pressure for 45 minutes.  Braise till the pork belly is very tender but not falling apart.

Slice according to your preference, and serve with your favorite noodle or eat as it own.

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Easy Beef Kabab (牛肉串)


1 Beef sirloin (use best cut) – cut into cubes
1/2 red pepper, cut into chunks
1/2 white onion, cut into chunks



(1)  Using a metal skewer, arrange the beef cuts between cut onions and red pepper.  You can use any of your favorite vegetables.
(2)  Sprinkle little sea salt and black pepper over the beef kebab.
(3)  Set grill pan to medium high heat.  Grill till beef turns brown.  You can adjust the cooking time according to your preference.
(4)  Cover with foil, and set aside for 5 minutes.
(5)  Serve as a side dish with your favorite dipping sauce.


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