The headline above is not really the name of this dish; it is more representative of the number of steps involved in preparing the dish.
Pork belly is exactly what the name says – it is the belly part of the pig that is used to make bacon, pancetta, and several other cured meats that go by different names. In some places, such as Barbados, pork belly is labeled and sold as pork flap. It is a cut of meat that takes some time to cook and has layers of fat and meat one after the other. If you buy and eat bacon, you will know what I am talking about.
There are many ways to prepare this cut of meat; I especially like it braised with Asian sauces like regular and dark soy sauce, Kecap Manis (sweet soy sauce), oyster sauce, Chinese black vinegar, along with ginger, garlic, pepper etc. I shared a recipe for this with you before. Today, I want to explain how you can cook this cut of meat quickly in your pressure cooker and then make
