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Instant Pot Recipe, Pork Belly Instant Pot. I love using a pressure cooker to make pork belly. It cuts the time down from 4 hours to just 30 minutes.

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I mostly use my Instant Pot as an electric pressure cooker and slow cooker. It cuts the time to make pulled pork down to a fraction of the time it would take in a crock pot. Sometimes I use it to sauté or warm food, depending on the recipe, and occasionally I use it to make yogurt.

Recipe:
Instant Pot Pork Belly

1 pound of pork belly (no skin)
1 tbsp – Salt
1 tbsp – Pepper
1 tbsp – Dried thyme
1 tbsp – Dried Oregano
1 small head – Garlic
3/4 cup – Dry White Wine

1) Set electric pressure cooker to heat (stew/meat if using an Instant Pot) place pork belly in the cooker skin side up

2) Cover with all listed ingredients, pour wine into the container and cover

3) Pressure cook for 30 minutes

4) Release pressure and rest the Pork Belly before slicing and serving. Enjoy!

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I did misspell biscuits here. Biscuits do taste good with chicken. This is a very low cost meal that has nutritional benefits and some sugar treats. If you cook this for a small gathering it will not break the bank. A very tasty meal for under $3 per serving. The pressure cooker does cook the meat to a tender and tasty perfection.

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Kicking off my childhood favourite Chinese dish series with Steamed Pork Patty 蒸肉餅 made in your Instant Pot.

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Chinese Beef Brisket is delicious with daikon radish. 萝卜焖牛腩 Extra tender and delicious because it is cooked in a slow cooker. You can use a regular pot to cook this tasty recipe.
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Recipe is below:

DELICIOUS CHINESE BEEF BRISKET STEW

Traditional ingredients bring out the flavor of the beef brisket and the daikon radish. The secret to this delicious recipe is a traditional ingredient. It’s called fermented tofu. It’s also called “fooyi” or “fooyu”. It’s also called wet bean cake or wet bean cheese. This fermented tofu adds a nice salty and savory flavor to this tasty Chinese stew.

Beef Brisket And Daikon Radish

3 lbs. beef brisket
1 large daikon or 2 small daikons
5 tablespoons cooking oil + 1 tablespoon cooking oil
1 tablespoon ginger pieces
1 tablespoon chopped garlic
3 to 4 cups water
3 tablespoons light soy sauce
2 tablespoon Chinese oyster sauce
1 teaspoon sesame oil
1 to 3 tablespoons Shaoxing Chinese cooking wine
2 bay leaves
3 cubes fermented tofu (also called fooyi or wet bean cake)
1 to 2 teaspoons salt
2 tablespoons cornstarch in 1/4 cup water

Bring a pot of water to a boil. Put beef brisket in the water and boil for 10 to 15 minutes to get rid of some of the fat and impurities. Rinse beef brisket under cold water. Cut beef brisket into cubes, about 2 inch square.

Peel daikon with a potato peeler or knife. Cut the front and back ends off. Cut daikon to large chunks, about 2 inch square.

In a wok or pan, preheat a pan at medium heat. Add 5 tablespoons cooking oil. Add ginger and garlic pieces. Briefly stir fry. Add the beef brisket and stir fry for about 2 to 3 minutes.

Put the beef brisket into a slow cooker. Add water. Put all the ingredients into the slow cooker except the salt and daikon. On the slow cooker, set the heat setting on low setting. Cook for 4 hours at low setting. Put the daikon in about half way through, about the 2 hour mark.

Before serving, skim the fat off the surface. To thicken sauce, add cornstarch solution and stir until desired thickness of sauce is reached. Serve with steaming white rice to soak up the tasty sauce. Enjoy!

To cook this recipe on a regular stove, follow the above steps, except the cooking time is reduced to 1 1/2 to 2 hours at medium heat. On a regular stove, daikon is cooked in 1 hour at medium heat. Cook longer for more tender daikon. Enjoy!

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One of our favourite Thai dishes. I’ll show you how easy it is to prepare this at home. Delish!

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