Rice Cooker Pork Belly
Translated from Spanish, the language of the video.
Axianmeishi cooked this in a Facebook video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Ciro Peraloca on SeeMeCook
A simplified version of braised pork belly that requires no frying or added water, cooked directly in a rice cooker for tender and flavorful meat.
- Time
- 65 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 45 g
- 4 g
- 2 g
- 15 g
- 5 g
- 18 g
- 1 g
- 15 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 790 g before cooking, which is about 200 g per serving.
Steps
Place the pork belly pieces directly into the rice cooker bowl.
Add the sliced ginger and green onions to the meat.
Incorporate the star anise, dried chilies, and rock sugar.
Season with one tablespoon of light soy sauce, a bit of dark soy sauce, oyster sauce, and the five-spice powder.
Add one tablespoon of yellow soybean paste.
Mix all ingredients evenly inside the rice cooker so that the meat is well coated.
Let the mixture marinate for 10 minutes before cooking.
Finally, add the green peppers on top of the meat.
Close the rice cooker lid and press the cook button (standard mode).
Cook for 50 minutes. No water is needed, as the meat will cook in its own fat and juices.
Once the time is up, open the lid, mix lightly, and serve hot with white rice.
Notes
This recipe is ideal because it doesn't require constant supervision. The fat from the pork belly renders during the slow cooking in the rice cooker, which makes the meat tender and eliminates the need for additional oil or water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 694
- Protein
- 13 g
- Carbs
- 10 g
- Fat
- 67 g
- Fiber
- 2 g
Where the calories come from
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