1 lb pork belly
2 c white wine for cooking liquid, as needed
Freshly ground black pepper
Oil (for searing)
Chinese five-spice (optional)
Season pork belly with sea salt and fresh ground pepper. Season with Chinese five-spice (optional). Sear in oil, 2-3 min. each side.
Pour in white wine. Place on Duet Pressure Cooker Lid. Press “PRESSURE COOK”. Press “PROG” and use “START/PAUSE” dial to set to “Meat/Poultry” and adjust for 40 minutes.
When done, natural release for 35 minutes. Afterward, quick release remaining pressure by moving the pressure release valve to the “OPEN” position.
Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure. Remove pork belly.
When pork belly has reached room temperature, slice into equally sized portions. Sprinkle with sea salt.
After cutting pork, create a crispy crust, sear each side of pork belly in oil, 2-3 min. per side.