Instant Pot Taiwanese Braised Pork Belly (FORK TENDER)

Pork, Taiwanese

Prep Time: 20 mins Cook Time: 30 min Servings: 4 Source:

Ingredients

2.5 lb Pork Belly, sliced into 1-inch cubes

4 thin slices of Ginger

10 cloves of Garlic, smashed

2 Green Onion

1 small Cinamon Stick

4 Star Anise

5 Red Whole Chili

¼ cup of Soy Sauce

¼ cup of Dark Soy Sauce, teriyaki sauce, or hoisin sauce

4.5 tbsp of Brown Sugar or Rock Sugar

¼ cup of Water

3 tbsp of Chinese Cooking Wine (optional)

Directions

Add the pork belly to a pot filled with water and turn the heat up to medium-high.

Let it boil for 3-5 minutes, the drain and rinse with cold water. Add it back into the Instant Pot.

Add to the Instant Pot the pork belly, ginger, garlic, green onion, cinnamon stick, star anise, whole red chili, soy sauce, dark soy sauce, brown sugar, water, and Chinese cooking wine (optional). Mix everything.

Pressure cook on High for 25 minutes. Natural pressure release for 10 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 absorb 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!