Mustard Pork Belly with Herbs
Ready in about 50 minutes | Servings 8.
⏱️ Prep: 10 min🍳 Cook: 40 min
Nutrition
per per serving475
Calories
8.1g
Protein
6.1g
Carbs
45.1g
Fat
Ingredients
| 0.5 teaspoon | 2.5 ml | dried marjoram |
| 0.5 teaspoon | 2.5 ml | red pepper flakes, crushed |
| 0.5 cup | 120 ml | dry white wine |
| 1 teaspoon | 5 ml | stone-ground mustard |
| 1.5 pounds | 680 g | pork belly, scored and patted dry |
| 3 tablespoons | 45 ml | maple syrup |
| 0.5 teaspoon | 2.5 ml | ground allspice |
| 1 teaspoon | 5 ml | garlic paste |
| — | sea salt and ground black pepper, to taste | |
| 0.5 cup | 120 ml | water |
Instructions
- Mustard Pork Belly with Herbs (Ready in about 50 minutes | Servings 8)
Per serving: 475 Calories; 45.1g Fat; 6.1g Carbs; 8.1g Protein; 4.9g Sugars
- Spread the garlic paste over the pork belly; sprinkle with salt, black pepper, dried marjoram and red pepper flakes.
- Press the "Sauté" button to preheat your Instant Pot. Then, sear the pork belly for 3 minutes per side.
- In a mixing bowl, thoroughly combine water, wine, maple syrup, mustard, and allspice. Pour this mixture over the pork belly in the Instant Pot.
- Secure the lid. Choose the "Meat/Stew" setting and cook at High pressure for 40 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
- Cut the prepared pork belly into pieces; serve with some extra mustard, if desired. Bon appétit!