https://www.pressurecookrecipes.com Amy & Jacky
1.5 pounds (680g) pork belly (with skin)
¼ cup (60g) deep fried shallots or minced shallots
8 (36g) garlic cloves , roughly minced
4 (15g) ginger slices
2 - 3 (3g) star anise
2 (0.3g) bay leaves
½ teaspoon (0.8g) five spice powder
¼ teaspoon (1g) ground white pepper
1 cup (250ml) cold water
3 tablespoons (45ml) Taiwanese soy sauce or regular soy sauce
1 tablespoon (15ml) dark soy sauce
1 tablespoon (15ml) Shaoxing wine
1 tablespoon (15ml) Chinese black vinegar (optional)
2 tablespoons (29g) brown sugar
1.5 tablespoons (22g) unsalted butter
3 - 6 soft or hard boiled eggs (optional)
Garnish:
1 stalk green onion , thinly sliced
Instructions
Brown Pork Belly in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says "HOT" in order to induce a maillard reaction.
Add 1 tsp (5ml) peanut oil in Instant Pot's inner pot, then ensure the whole bottom is coated with oil.
Lightly season the pork belly's skin side with salt. Place pork belly's seasoned skin side down in Instant Pot. Brown pork belly for roughly 5 minutes per side. Lightly season the other side of pork belly with salt. Then, brown the pork belly's two thinner sides for 3 minutes per side. Set aside the browned pork belly.
Optional Flavor Enhancing Step - Caramelize Sugar: Add 1.5 tbsp (22g) unsalted butter in Instant Pot, then ensure the whole bottom is coated with melted butter.
Add 2 tbsp (29g) brown sugar, then stir very occasionally.
*Pro Tip: Ensure the sugar reaches a deep caramelized color (see photo). This process will take ~1.5 - 2 mins.
Saute Shallot and Garlic: Once the brown sugar has a deep brown color, add ¼ cup (60g) deep fried shallots (or minced shallot) in Instant Pot to stop the sugar from burning. Then, add in ginger slices and minced garlic. Saute for another minute.
Deglaze: Pour 1 tbsp (15ml) Shaoxing wine and 1 cup (250ml) cold water in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Pork Belly: Add in 2 - 3 (3g) star anise, 2 bay leaves, 3 tbsp (45ml) soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Chinese black vinegar, ½ tsp (0.8g) five-spice powder, ¼ tsp (1g) ground white pepper. Give it a quick mix, then turn off the heat.
Slowly cut the pork belly into small strips (see photo), then place pork belly in Instant Pot, and give it a quick mix.
*Pro Tip: Ensure the pork belly is partially submerged in the cooking liquid.
Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 20 minutes + 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.
Thicken Lu Rou Sauce: Remove & discard the star anise and bay leaves.
*Pro Tip: If you want to add in soft or hard boiled eggs, add them at this stage.
Bring the delicious content to a simmer with the "Saute More" function. Let the content simmer for 3 - 10 minutes to break down the meat & thicken the sauce. Stir occasionally.
Season & Serve Taiwanese Braised Pork: Taste and season the Taiwanese Braised Pork Belly (for reference, we used 3 pinches of salt & ~1 tsp white sugar here to balance & further bring out the depths of flavors). Garnish with thinly sliced green onions, then serve on rice. Enjoy your delicious Classic Taiwanese Minced Pork!~ :)
Notes
*Fried Shallots: If you don't want to make your own fried shallots, you can purchase ready-to-use fried shallots from Asian supermarkets. If you don't want to purchase additional ingredients, you can also substitute with normal shallots for this dish.
*Soy Sauce: For soy sauce, we used a Taiwanese brand (Kim Lan). Regular soy sauce will work fine as well. Be mindful that every bottle of soy sauce (even the same brand) varies in tastes (especially the level of saltiness), so ensure to taste & adjust the seasoning properly depending on your bottle of soy sauce.
* Can use half pork belly and half ground pork.
* My BFF got a confinement nanny that's an amazing cook. They took notes for her lu rou fan. I do a combination of the nanny's and Amy+Jacky recipe (specfically the part about carmelizing the brown sugar before you start), but omit the rock sugar in the nanny's recipe. I soak some dried shitake mushrooms and cut those up to toss in the instant pot as well.
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