Pressure-Cooked Pork Belly

1. Pat the pork belly dry, and season all sides with the salt and pepper - if you have time, let it sit uncovered inthe fridge for an hour or even overnight, this will firm it slightly and season it a little deeper - but you can go straight to cooking if needed 
2. Put the stock, soy, sugar, garlic and ginger in the pressure cooker and set the pork on a rack or directly in the liquid
3. Cook on high pressure 55 minutes, then let the pressure release naturally for 15 minutes, then release the rest - it should be very tender but still hold its shape
4. Lift it out, let it cool completely then wrap it tightly and refrigerate at least 2 hours or overnight - this will firm it up so you can slice it cleanly instead of it collapsing. Don’t need it right now? keep it tightly wrapped and freeze - you’ll be glad you have it

Now, you’re free to make it into anything you want. Need a suggestion? Try the Pork Belly Breakfast Sandwich, or the Pork Belly Garlic Fried Rice. Because they’re not just delicious, they’re also simple now that you have the belly