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This Instant Pot chashu pork recipe delivers restaurant-quality braised pork belly with a crispy celery crown topping—all in under 3 hours. I perfected this version after years of experimenting with my grandmother's slow-cooked techniques, adapting them for modern kitchens.
The secret lies in the low-and-slow pressure cooking that transforms tough pork into melt-in-your-mouth slices, while the celery crown adds satisfying crunch. What makes this recipe special is how it balances authenticity with convenience. The 5-hour cook time (including marinating) develops deep, savory flavors without requiring constant attention.
The 5-spice marinade infuses the pork with aromatic warmth, while the celery crown—a crispy, caramelized topping—elevates each bite. Unlike traditional chashu that takes all day, this Instant Pot method cuts the time in half without sacrificing texture or taste.
By the time you're done, you'll have silky, tender pork that practically falls apart with the slightest touch, paired with a golden, crispy celery crown that adds both visual appeal and texture contrast.
The pork absorbs the marinade's flavors perfectly, resulting in a dish that's rich, slightly sweet, and deeply satisfying—ideal for serving over steamed rice with pickled vegetables. This recipe is a game-changer for weeknight dinners or special occasions. The leftovers reheat beautifully, making it perfect for meal prep.
Whether you're feeding a family or hosting guests, this chashu pork will impress everyone at the table. Let's get started!
Ingredients for chashu pork recipe instant pot
Six aromatic ingredients transform tough pork belly into melt-in-your-mouth perfection with crispy celery crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 3 lb | Thick-cut, skin-on preferred |
| Celery Stalks 🧅 | 2 whole | Thick, crisp variety for crown |
| Soy Sauce 🥢 | ½ cup | Kosher or Diamond Crystal preferred |
| Mirin 🍶 | ¼ cup | Sweet rice wine, not imitation |
| Sake 🍶 | ¼ cup | Dry variety for balance |
| Sugar 🍚 | ¼ cup | Granulated or brown sugar |
| Five-Spice Powder 🌶️ | 2 tbsp | Homemade blend or store-bought |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed for marinade |
| Ginger 🌿 | 1 tbsp | Freshly grated, aromatic |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Neutral Oil 🫒 | 2 tbsp | Avocado or vegetable oil |
| Green Onions 🧅 | 4 whole | For garnish, sliced thin |
| Steamed White Rice 🍚 | 3 cups | Cooked, for serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The pork belly is non-negotiable—thick-cut, skin-on is ideal for that signature crispy skin. Look for marbled cuts at specialty butchers or the meat section of Whole Foods—they often carry premium pork belly. If you can't find it, pork shoulder works in a pinch, though texture will differ slightly. The celery for the crown needs to be thick, crisp stalks—avoid the thin, stringy kind. Trader Joe's usually has perfect celery for this, or grab the largest stalks at the grocery store. Five-spice powder is the soul of this dish—Penzeys or Spicewalla make excellent blends, but any good-quality mix will work. If you're making your own, use equal parts star anise, cinnamon, cloves, fennel, and Szechuan peppercorns.
No mirin? Dry sherry plus 1 tsp sugar mimics the sweetness and acidity. Short on sake? Dry white wine works beautifully, though the flavor profile shifts slightly. The sugar can be swapped for honey or maple syrup, though white sugar gives the cleanest result. For the celery crown, if you can't find thick stalks, substitute fennel bulbs—they caramelize similarly. The five-spice powder is essential, but if you're missing one component, double the others for depth. Fresh ginger is non-negotiable here—dried lacks the aromatic punch, though you can use it at half the amount if desperate. The sesame oil should be toasted, not flavored—it adds nutty depth that regular sesame oil can't match.
Marinate the pork overnight for maximum flavor infusion. The pork belly keeps 3-4 days in the fridge once cooked, while the celery crown stays crisp for 2 days if stored separately. For meal prep, slice the pork thinly and store with the marinade—it reheats beautifully. The celery crown can be made ahead and reheated at 350°F for 5-7 minutes to restore crispiness. Freeze portions of the pork in marinade for up to 3 months—thaw overnight in the fridge before reheating. The rice should be served fresh, but you can cook a big batch and reheat with a splash of water.
Why You'll Love This Recipe
- Umami Bomb: That combo of soy, mirin, and sake? It’s like a flavor grenade in the best way. The pork belly comes out tender with a sticky, caramelized crust—crispy edges, melt-in-your-mouth center—no fancy marinating required.
- Leftover Luxury: This recipe actually improves the next day. Cold slices reheat beautifully in a pan or microwave, perfect for rice bowls, sandwiches, or just straight-up snacking. Honestly, I make double batches just for this.
- Budget Stretch: Pork belly feels fancy, but here’s the secret: you don’t need much to feed a crowd. The celery adds aroma without cost, and the sauce stretches thin—meaning fewer ingredients for maximum flavor. My wallet thanks me every time.
Step-by-step instructions for Instant Pot chashu pork
Here's how to transform tough pork belly into melt-in-your-mouth chashu with crisp celery crowns.
Prepare the Pork Belly and Celery Crown
Begin by scoring the 3 lb pork belly in a diamond pattern, cutting down to but not through the fat layer. This creates channels for the marinade to penetrate deeply. Place the pork belly in a large bowl and rub it with 1.5 tsp salt and 0.5 tsp black pepper, pressing firmly to ensure even distribution. Let it sit at room temperature for 30 minutes while you prepare the marinade.
For the celery crowns, trim the 2 whole celery stalks by cutting off the leafy tops and bottoms. Then, make a shallow vertical cut about 2 inches down from the top, being careful not to cut all the way through. Open the celery like a flower and repeat on the other side. Set aside - these will become your crispy garnish.
Create the Marinade and Sear the Pork
In a small bowl, whisk together 0.5 cup soy sauce, 0.25 cup mirin, 0.25 cup sake, 0.25 cup sugar, 2 tbsp five-spice powder, 6 smashed garlic cloves, and 1 tbsp grated ginger. Pour this marinade over the pork belly, ensuring it's fully coated. Let it marinate for at least 30 minutes at room temperature.
Heat a large skillet over medium-high heat and add 2 tbsp neutral oil. Once hot, sear the pork belly for 3-4 minutes per side until golden brown. The seared crust will add depth of flavor to your chashu. Transfer the seared pork to the Instant Pot, fat-side up.
Pressure Cook to Perfection
Pour any remaining marinade from the bowl into the Instant Pot, scraping up any browned bits from the bottom. Add the 2 whole celery stalks to the pot as well. Set the Instant Pot to high pressure and cook for 1 hour and 45 minutes. This long cook time ensures the pork becomes fork-tender while maintaining its moisture.
Once cooking is complete, allow the pressure to release naturally for 20 minutes, then quick-release any remaining pressure. Carefully remove the pork belly and place it on a cutting board. The internal temperature should reach 205°F - this is the perfect doneness for silky chashu.
Rest and Slice for Maximum Tenderness
Let the pork belly rest for 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Using a sharp knife, slice the pork belly against the grain into ¼-inch thick pieces. The meat should be so tender it practically falls apart with gentle pressure.
While the pork rests, prepare the celery crowns. Heat a small skillet over medium heat and add 1 tbsp sesame oil. Add the celery crowns and cook for 2-3 minutes until they're crispy and slightly charred. These will add a delightful crunch to each serving.
Serve with Crispy Celery and Steamed Rice
Arrange the sliced chashu pork over 3 cups steamed white rice for each serving. Top each portion with a crispy celery crown and garnish with sliced 4 whole green onions. Drizzle lightly with any remaining cooking juices from the Instant Pot for extra flavor.
This dish delivers the perfect balance of textures - tender, silky pork with crispy celery crowns and fluffy rice. The five-spice powder adds a warm, aromatic complexity that complements the savory-sweet marinade. Serve immediately while the celery crowns maintain their crispness and the pork remains warm.
Pro Tips For Making Chashu Pork Recipe Instant Pot
- SEAR FIRST, THEN SAUCE: The Instant Pot’s pressure cooker function won’t brown meat like a stovetop sear, so hit the pork belly with a quick pan-fry before dumping everything in. Two minutes on high heat with a splash of sake—just enough to get a crust—makes the finished chashu taste like it spent hours in a restaurant oven.
- TRIM THE FAT, KEEP THE FLAVOR: Pork belly’s fat is its superpower, but too much can make your Instant Pot sauce greasy and uneven. Score the fat in a crosshatch pattern (about ¼-inch deep) before cooking—this renders it cleanly and lets the soy, mirin, and sake penetrate deeper. Don’t go crazy, though; leave at least ⅛-inch of fat intact.
- DON’T SKIP THE NATURAL RELEASE: I learned this the hard way—rushing the chashu by quick-releasing the pressure turns the pork belly rubbery. Let it vent naturally for 10 full minutes after cooking, then do a quick release. The pork stays tender, and the sauce clings instead of separating.
- USE AROUND 3 STALKS OF CELERY: Too many celery stalks turn the broth bitter; too few and you’re missing the classic chashu aroma. Cut them into 2-inch chunks, including the tougher ends (they’ll soften and infuse flavor). If you’re short on time, swap in a celery root or a few knobs of ginger—both work, but celery’s the star.
Health benefits of this chashu pork recipe instant pot
Protein Powerhouse
This chashu pork delivers a high-quality protein boost with 30 grams per serving—perfect for muscle recovery and satiety. The pork belly provides all nine essential amino acids while being lower in saturated fat than red meat alternatives.
I've noticed my family stays full longer when we serve this as a main course, especially with the rice. 💪
Five-Spice Benefits
The five-spice powder isn't just flavor—it's a nutrient powerhouse! This blend combines star anise, cinnamon, cloves, fennel, and Szechuan peppercorns, each offering unique benefits. Star anise supports digestion, while cinnamon helps regulate blood sugar.
I always double the amount in my homemade blend because the aroma alone makes me feel energized before eating. ✨
Low-Sodium Advantage
While traditional chashu can be high in sodium, this Instant Pot version lets you control the salt. Using kosher soy sauce (which has less sodium than regular soy sauce) and balancing it with mirin and sake keeps the dish flavorful without excessive salt.
I've learned to taste as I go—adding just 1.5 tsp salt to the marinade is plenty for this recipe. 🧂
Celery Crown Crunch
The celery crown isn't just decoration—it's a low-calorie, high-fiber addition that adds satisfying texture. Celery is packed with vitamin K (great for bone health) and antioxidants that fight inflammation.
The crispy version we make here adds a satisfying crunch without heavy calories. I love serving it as a topping because it makes the dish feel more special. 🥗
Meal Prep Friendly
This recipe is perfect for healthy meal prep because the pork stays tender for 3-4 days in the fridge. The five-spice marinade actually enhances over time, making flavors deeper when reheated.
I portion out servings with rice and store them separately to maintain texture. The celery crown can be made ahead and reheated to restore crispiness—just 5 minutes at 350°F. 💡
Balanced Macros
Each serving provides a balanced ratio of protein, healthy fats (from the pork belly), and complex carbs (from rice). The sesame oil adds beneficial polyunsaturated fats, while the ginger and garlic in the marinade offer anti-inflammatory benefits.
It's one of those rare dishes that feels indulgent but actually supports a balanced diet. My nutritionist friend always approves when I bring this to potlucks! 🌟
Nutrition facts
Frequently asked questions
Can I use pork shoulder instead of pork belly?
You can substitute pork shoulder, but the texture will be different. Pork belly delivers that signature silky, melt-in-your-mouth quality that's hard to replicate. If using shoulder, increase the cooking time by 15-20 minutes and slice thinner (¼-inch) to compensate for the tougher cut. The fat content in belly is what gives chashu its luxurious mouthfeel.
What if I don't have mirin or sake?
No problem! For mirin, mix ¼ cup dry white wine + 1 tsp sugar to mimic the sweetness and acidity. For sake, use ¼ cup dry white wine or dry vermouth—both work beautifully. The flavor profile will shift slightly, but the dish will still be delicious. Just taste as you go and adjust sweetness if needed.
Why does the pork need to rest after cooking?
The 15-minute rest is crucial for redistributing juices throughout the meat. When you slice immediately, the juices escape, leaving the pork dry. This resting period also helps the collagen fully convert to gelatin, making each slice fork-tender. Think of it like letting a cake cool before slicing—patience pays off with perfect texture!
Can I make the celery crown ahead of time?
The celery crown keeps well for 2 days in an airtight container. To restore crispness before serving, reheat at 350°F for 5-7 minutes on a baking sheet. For extra crunch, sprinkle with a pinch of salt and a drizzle of sesame oil before reheating. Pro tip: Make a double batch—they're perfect for topping other dishes too!
What's the best way to reheat leftovers?
Slice the pork thinly and reheat in the Instant Pot with 2 tbsp water or broth on high pressure for 5 minutes, then quick-release. For crispy celery crowns, reheat separately at 350°F for 5 minutes. The pork reheats beautifully this way, maintaining its tenderness. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.