Instant Pot Pork Belly with Dry Mustard Green

Instant Pot Pork Belly with Dry Mustard Green

By Caroline Wang

Pork Belly with Dry Mustard Green


  • 1 package of Dry Mustard (any brand is fine and you can find it in any Chinese grocery store)
  • 1 and ½ pounds Pork Belly (or Boston Butt, or Pork shoulder, or any pork meat)
  • ½ cub of Soy Sauce
  • Water (90% cover the meat in the pot)
  • 1 Tea spoon of salt
  • Little sugar (Not required)


  1. Soak the dry mustard in a big bowl until soften
  2. Rinse the wet mustard till clean
  3. Set instant pot to sauté and brown the meat a little
  4. Turn instant pot setting to off
  5. Add all ingredients to the pot
  6. Set the pot to “Meat/Stew”
  7. Wait until natural release
  8. The meat will be well cooked, and you can use folk or chopsticks to cut the meat easily.
  9. Serve with rice


The original version of this dish was using Pork Belly, and slow cook for a long time. But due to many people have problem eating fat, so I recommend that you use any port meat, or even Turkey or Chicken with using the same recipe.

But I like pork Belly for this dish.

I tested cook this dish by using instant pot, and it is very successful.

Serve on top of rice, and let the juice drain into the rice. It was delicious.

About the Author

Caroline WangCaroline Wang is an award-winning watercolor artist; a NASA retired Engineer and researcher. She believes all innovations are created from inspiration and passion. Caroline says that writers use writing to express their feelings; but Artists use painting to express their feelings. 

But what got her into cooking? Read full story here.

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