Instant Pot Shanghai-Style Braised Pork Belly

Step 1

Slice your pork belly into 1x1 inch squares

Step 2

Blanch in boiling water with ginger for 2 minutes. Drain and rinse.

Step 3

Set Instant Pot to Sauté. Caramelize brown sugar with vegetable oil until it starts to bubble.

Step 4

Add the pork until it is completely coated. Scrap at the sugar/oil mixture if it begins to stick to the bottom.

Step 5

Add Shaoxing wine, light and dark soy sauce. Stir for 1 minute.

Step 6

Add water and spices (star anise and bay leaves). If you want to add tofu or boiled and peeled eggs, add now.

Step 7

Cook on High Pressure for 15 minutes

Step 8

Allow pressure to natural release and let it sit on Sauté mode to allow the extra liquid to evaporate. There should be a thick sauce, but not too much that it's soup-y.

Step 9

Serve over rice or noodles.