Instant Pot Chinese Braised Pork Belly Rice
Easy Instant Pot Chinese Braised Pork Belly (紅燒肉). Tender, flavourful pork belly in a rich, glossy sauce. Ready in under 30 minutes!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g pork belly (preferably with skin), chopped into 1 inch cubes
- 2 ginger slices
- 1 green onion, chopped
- 1/2 tbsp Shaoxing cooking wine
- 1 tbsp cooking oil
- 20 g rock sugar
- 3 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp white pepper powder
- 1.5 cups hot water
- 3 ginger slices
- 2 green onion, chopped to 1 inch pieces
- 2 star anise
- 2 bay leaf
- 1 cinnamon stick
- 1 tbsp Sichuan peppercorns
Instructions
- 1
In a pot of cold water, add pork belly cubes, sliced ginger, green onion and Shaoxing wine. Bring to a boil and cook for 3-5 minutes until scum rises. Drain and rinse the pork.
- 2
In the Instant Pot on sauté mode, heat oil and melt rock sugar until it caramelises. Add pork and sear for 1–2 minutes until browned.
- 3
Add aromatics and spices and sauté for 30 seconds. Then add Shaoxing wine, dark and light soy sauce, oyster sauce, white pepper and water. Stir well.
- 4
Pressure cook for 20 minutes and quick release. Switch to sauté mode and cook for 5–7 minutes to thicken the sauce into a glossy glaze.
- 5
Serve over rice and blanched vegetables of choice and enjoy!