Beer Braised Pork Belly

For our wedding, I randomly registered for a pressure cooker. I’ve always been curious to try and use one but scared at the same time that I could blow up the kitchen! A long time friend ended up picking it out for us. So now I am faced with this fear…

It sat in the pantry in it’s box, looking all pretty as it stared at me every time I went in there!


Having this huge pork belly to cook was the perfect opportunity to try it out!




No Pressure if you don’t have a pressure cooker (haha?). You can dutch oven it for 3ish hours. 🙂


It turns out, that there was nothing really to be afraid of as long as you let the pressure come down before opening! I made sure to read the instructions thoroughly before attempting!


I’d like to apologize now for not grabbing a picture of the plated result, as the pork belly was gone by the time I set it down on the serving dish and walked it to the serving station. I promise when I make it again, I will add a photo 🙂


Beer Braised Pork Belly


2 quarts water

1 cup Kosher salt

2 tablespoons brown sugar

2 pounds pork belly, skin removed and cut into 2 inch strips

1 large onion, diced

1 carrot, peeled and diced

1 bell pepper, diced

2 cloves crushed garlic

1 teaspoon coriander seed

1 teaspoon fresh thyme leaves

1/2 teaspoon Kosher salt

1 cup beer

1 cups chicken broth


In a large bowl, mix the water, salt, and brown sugar until the salt dissolves. Add the pork belly and refrigerate for 4 to 8 hours or over night for best results. Remove the pork from the brine and pat dry.

Over medium heat, start to heat the pressure cooker. Do not add oil or butter. Add the pork belly, fat side down, and sear for 5 minutes. Flip to other side and sear for another 5 minutes. Set aside pork belly on a plate. Drain off all but 2 tbsp of the pork fat.

Increase the heat to medium-high and add the onion, carrot, bell pepper, garlic, coriander seed, thyme, and salt to the pot. Saute, stirring, until the onion is starting to brown, about 8 minutes. Add the beer and scrape any browned bits from the bottom of the pot.

Add the pork belly (in a single layer if possible), then pour the chicken broth over everything. Lock the lid on the pressure cooker. Bring the pressure cooker up to high pressure, then lower the heat to maintain that pressure and cook for 40 minutes. Remove from the heat and allow the pressure to come down naturally, 15 to 20 minutes.

Let rest 5 minutes and serve. Enjoy!

{Recipe found on Dad Cooks Dinner}

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