Instant Pot Taiwanese Braised Pork Belly
Dai Ga Si Faan recipe - taiwanese
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 500 g pork belly, sliced into 1/2 inch pieces
- 2 eggs, boiled and peeled
- 3-4 dried shiitake mushrooms, rehydrated + chopped to small pieces
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing cooking wine
- 2 tbsp fried shallots
- 1 tbsp fried garlic
- 2 tbsp rock sugar (or brown sugar)
- 1/2 tsp Chinese five spice powder
- 1 tsp white pepper powder
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
- 400 ml water (or mushroom water)
Instructions
- 1
Using the sauté function of the pressure cooker, heat some cooking oil, and brown the pork belly slices for a few minutes. Cook until the liquid coming out of the pork belly evaporates to make sure it doesn't dilute the seasonings later.
- 2
Add chopped mushrooms, Shaoxing wine, dark soy sauce, light soy sauce and rock sugar. Sauté for a minute until the sugar melts. Then add fried shallots and garlic, five spice powder, white pepper, star anise, cinnamon stick, bay leaf and boiled eggs. Cover the pot with mushroom water (or water), then pressure cook for 20 minutes.
- 3
Release the pressure cooker, then remove the eggs. Turn on the sauté function again and stir for 3-4 minutes or until the sauce reduces and thickens.
- 4
Serve with white rice, vegetables and the boiled egg. Enjoy :)