COURSE:
British, Lunch, Main Course, Recipe Page, Recipes

Product:
Instant Pot Multi-Cooker

Ingredients

For the Pork

• 750 g pork belly (middle cut, skin removed)
• 2 tbsp fish sauce (or 1 tsp salt)
• 1 tsp sugar
• ½ tsp black pepper
• 1 tsp garlic powder
• 3 tbsp cornflour or potato starch

For the Glaze

• 1 heaped tbsp gochujang
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 thumb-sized piece ginger (about 1 tsp grated)
• 1 clove garlic (grated or finely minced)
• 2 tsp soy sauce
• 2 tbsp water
• Sesame seeds, for serving

For the Coconut Rice

• 1½ cups jasmine rice
• ½ cup unsweetened (full-fat) coconut milk
• 330 ml water
• ½ tsp salt
• 1 tsp sugar

Instructions

1. Slice the 750 g pork belly into large bite-sized chunks. In a large bowl, mix together 2 tbsp fish sauce (or 1 tsp salt), 1 tsp sugar, ½ tsp black pepper, and 1 tsp garlic powder. Add the pork and massage well to coat. Set aside to marinate for at least 15 minutes, or overnight if possible.
2. When ready to cook, sprinkle the 3 tbsp cornflour or potato starch over the marinated pork and toss to coat evenly. Arrange the pork pieces in the air fryer basket with small gaps between each piece for airflow. Air fry at 175°C (345°F) for 20 minutes, then increase the temperature to 185°C (365°F) and cook for a further 5 minutes until the pork is crispy and golden.
3. While the pork cooks, prepare the coconut rice. Rinse 1½ cups jasmine rice in a large bowl of cold water until the water runs clear, then drain through a sieve. Transfer to the Instant Pot and add ½ cup coconut milk, 330 ml water, ½ tsp salt, and 1 tsp sugar. Secure the lid, select Pressure Cook on high for 3 minutes, and allow a 5-minute natural pressure release. Cancel the program.  Remove the lid, and rest it unlocked on the pot to keep the rice warm.
4. For the glaze, combine 1 heaped tbsp gochujang, 2 tbsp honey, 1 tbsp rice wine vinegar, 1 tsp grated ginger, 1 clove garlic, 2 tsp soy sauce, and 2 tbsp water in a small microwave-safe bowl. Microwave for 2–3 minutes, or cook on the stove until thick and glossy.
5. The sauce will be slightly textured from the grated ginger and garlic — if you prefer a completely smooth glaze, you can strain it before tossing the pork through.
6. Once the pork is cooked, toss it in the hot glaze until well coated. Serve over the coconut rice, topped with sesame seeds and a drizzle of any remaining sauce.

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