Pressure Cooker Pork Adobo
A Filipino classic of pork belly braised in soy sauce, vinegar, garlic, and bay leaves until the meat is meltingly tender, then reduced to a glossy, savory sauce.
Ingredients
- 2 lbs pork belly, cut in 2in pieces
- 1/2 cup soy sauce
- 1/2 cup white cane vinegar (or distilled white vinegar)
- 8 cloves garlic cloves, smashed
- 4 bay leaves
- 1 tsp whole black peppercorns
- 1/2 cup water
- 2 tsp brown sugar (optional)
Instructions
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1
Combine 2 lbs cut in 2in pieces pork belly, 1/2 cup soy sauce, 1/2 cup white cane vinegar (or distilled white vinegar), 8 cloves smashed garlic cloves, 4 bay leaves, 1 tsp whole black peppercorns, and 1/2 cup water in the pressure cooker insert. Stir to combine.
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2
Secure the lid and set the valve to sealing. Cook on high pressure for 25 minutes. Allow a 10-minute natural pressure release, then quick-release any remaining pressure.
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3
Carefully remove the lid. Check that the pork has reached an internal temperature of at least 145°F (63°C); it should be very tender.
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4
Remove and discard the bay leaves. Transfer the pork to a plate with a slotted spoon.
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5
Set the pressure cooker to Saute on medium-high. Bring the braising liquid to a boil and simmer for 8 to 10 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Stir in 2 tsp brown sugar (optional) if using.
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6
Return the pork to the pot and toss to coat in the glossy sauce. Taste and adjust seasoning.
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7
Serve over steamed white rice, spooning extra sauce over the top.