Taiwanese Braised Pork Belly made in an Instant Pot
By Tiffy Cooks
The pork is braised until FORK TENDER and packed with flavor. The sauce is savory and sweet with layers of umami flavor from different spices and condiments.
Equipment
Ingredients
- 2.5 lb Pork Belly
- 4 thin slices of Ginger
- 10 cloves Garlic smashed
- 2 Green Onion
- 1 small Cinamon Stick
- 4 Star Anise
- 5 Red Whole Chili
- ¼ cup Soy Sauce
- ¼ cup Dark Soy Sauce
- 4.5 tbsp Brown Sugar or Rock Sugar
- 3 tbsp Chinese Cooking Wine optional
- ¼ cup Water
Instructions
- Cut the pork belly into 1-inch pieces. Add the pork belly to a pot filled with water and turn the heat up to medium-high. Let it cook for 3-5 minutes and rinse with cold water. Drain the pork belly and set it aside
- In an Instant Pot, add Pork belly, ginger, garlic, green onion, cinnamon stick, star anise, whole red chili, soy sauce, dark soy sauce, brown sugar, Chinese cooking wine (optional), and ¼ cup of water. Mix everything
- Put the lid on and set it to pressure cook for 25 minutes.
- Pair with rice and garnish with green onion.
Notes
I always make sure to blanch the pork belly first to get rid of the pork’s scum and smell. It also allows the sauce to be purer and the pork belly to aboard all the flavors better. Once you finish blanching the pork belly for 3-5 minutes, rinse clean with cold water before adding it to the Instant Pot. A simple step makes a world of difference, trust me!
Nutrition
Calories: 1599kcalCarbohydrates: 26gProtein: 32gFat: 151gSaturated Fat: 55gPolyunsaturated Fat: 16gMonounsaturated Fat: 70gCholesterol: 204mgSodium: 1724mgPotassium: 882mgFiber: 2gSugar: 17gVitamin A: 630IUVitamin C: 86mgCalcium: 74mgIron: 4mg
