Instant Pot Duo Plus Peranakan Satay Babi Sum Chan
Cooking with Instant Pot Duo Plus can reduce the cooking time to only 25 minutes of pressure cooking.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg pork belly
- 300 ml coconut milk
- 250 ml water
- 300 g small onions
- 3 stalks lemongrass
- 37 g dried chillies (soaked)
- 25 g candlenuts
- 40 g belacan
- 1 tsp salt
- 100 ml water
Instructions
- 1
Cut and soak dried chillies until softened.
- 2
Cut small onions, candlenuts, belacan and lemongrass into small pieces.
- 3
Grind all the spices into a fine paste.
- 4
Cut pork belly into small chunks.
- 5
Marinate the pork belly with the spice paste and refrigerate for a few hours.
- 6
Switch on the main switch for the Instant Pot.
- 7
Press the "Saute" button and wait for the display to show "On".
- 8
Pour a generous amount of cooking oil and pour the marinated pork belly into the pot.
- 9
Fry for about 10 mins until the spice paste is cooked.
- 10
Pour coconut milk with water and mix thoroughly.
- 11
Close and lock the lid by twisting clockwise. Press the "Cancel" button to stop sauteing.
- 12
Press the "Meat/Stew" button and set the timer for 25 minutes.
- 13
Plunger will pop up when fully pressurised. Timer will start to count down from 25 minutes to 0 minute.
- 14
Release pressure by pressing the quick release button. Plunger will drop back to its unpressurised state. Unlock the lid by turning counter clockwise.
- 15
Add salt to the paste and mix thoroughly.
- 16
Press the "Saute" button and cook for another 10 mins if you want the gravy to be further reduced and thicker.