Pork belly masterstock pressure cooker
I cooked pork belly cut into pieces with a master stock in the pressure cooker on high for 1h 30mins. I thought it would come out tender and falling apart. It was falling apart but not so tender. Did I over cook it? Was the pressure to high? Would I be better keeping the pork in one piece next time? Any advice would be helpful, thanks.
I've gotten good results with pork belly in the PC for about 40-45 minutes. Tender, gelatinous, not falling apart. Note that I seared it first. I also kept the pork belly in one large chunk until after cooking - that helps. You probably cooked out a little too much of the fat and gelatin. So yes, basically I think you overcooked it.
I've found that pork belly, when over cooked, seems to always do the same thing: The fat renders out, and the lean gradually gets denser and more tough.
I've not used a pressure cooker, but I've found this to be true for baking, frying, and confit.
I've not found a solution. In theory, the trick would be cutting pieces with the right proportion of meat to fat...my hunch is that a very lean piece would do it.
That sounds like a very long time in a pressure cooker.
I think the dish you are talking about is Dong po rou 東坡肉, Basically braised pork belly.
It only cooks for 3 hours total in a unpressurized pot .
Here is a recipe that is very good but does not use a pressure cooker. You could take a look at the method and see how it compares to yours.
Here is one slightly different version