Chinese Braised Pork Belly (Dong Po Rou)

Blanch the pork by bringing a pot of water to a boil with green onions, ginger slices, and Shaoxing wine. Add the pork belly and blanch for 10 minutes to remove impurities. Once done, rinse the pork under cold water and pat it dry.

Cut the pork belly into large cubes, about 4–5 cm each. Optionally, tie each cube with kitchen string to help retain its shape during cooking.

In the pressure cooker, create a base layer by placing green onions and ginger slices at the bottom. Arrange the pork belly cubes on top, with the skin side facing down.

Add the rock sugar, light soy sauce, dark soy sauce, Shaoxing wine, bay leaves, star anise, and cinnamon stick. Pour in enough water to just cover the pork.

Seal the pressure cooker and cook on high pressure for 30–40 minutes, or up to an hour if you prefer the pork extremely tender. Let the pressure release naturally for best results.

Once the pressure cooking is complete, switch to sauté mode (or transfer the liquid to a separate pot) and simmer the sauce for about 15–20 minutes. Allow the liquid to reduce until it becomes thick, dark, and glossy, occasionally spooning the sauce over the pork.

Serve the Dong Po Rou by carefully plating the pork cubes with steamed rice and boiled vegetables. Drizzle the thickened sauce over the pork and garnish with chopped green onions before serving.