INGREDIENTS
1 1/2 lbs pork belly (with skin on) or ground pork with some fat cut into thin strips
1 tsp cooking oil
2 cups hot water
4-6 hard-boiled eggs peeled
AROMATICS:
4 cloves garlic finely minced
1 cinnamon
2 slices ginger
2 star anise
1/3 cup fried shallots
SEASONINGS:
1/4 cup Shaoxing wine
3 Tbsp dark soy sauce
2 Tbsp light soy sauce more to taste later
1/4 cup rock sugar or use brown sugar
THICKENING AGENT:
2 Tbsp corn starch + 3 Tbsp of water
GARNISH:
1 stalk green onions finely chopped
Cilantro leaves
INSTRUCTIONS
You can prepare the hard-boiled eggs the day before and keep them in the refrigerator until ready to use
COOKING WITH INSTANT POT PRESSURE COOKER:
Press saute on instant pot. When it's hot enough, add the aromatics and stir fry until they are fragrant about 1 minute. Add the pork and let it cook until it started to change into opaque color. Add the seasonings. Pour in hot water. Stir to mix everything. Add the hard-boiled eggs in
Cover and lock the lid. Turn the steam release valve to seal. Press "pressure cooker" then "high pressure". Set timer to 20 minutes or 30-40 minutes for really tender pork belly. After the timer beeps, carefully release pressure immediately. Carefully unlock the lid and have a final taste and add more salt to your taste if needed
Turn the saute mode back on and bring to a boil. Give the cornstarch solution a stir and then pour into the pot and stir until the sauce is thickened. Turn off saute mode. Proceed to the serving step
COOKING ON STOVE-TOP:
Preheat oil in the wok/skillet . When it's hot enough, add the aromatics and stir fry until they are fragrant about 1 minute. Add the pork and let it cook until it started to change into opaque color. Add the seasonings. Stir to mix everything and until the rock sugar started to melt. Get 2 cups of hot water ready for next step
Add 2 cups of the hot water and hard-boiled eggs in. Bring to a boil and then lower the heat to let it gently simmer away. Cover with the lid, leaving slightly ajar. Let it gently braise for the next 1 hour. Have a final taste, add more salt if needed. It should be savory with just a hint of sweetness. Once you are happy with the taste, bring the heat back up. Give the cornstarch solution a stir and pour it in and this will thicken the sauce further
SERVING:
Serve by generously topping the white rice with the pork and its sauce. You can serve the hard-boiled egg whole or cut in half. Garnish with some chopped green onions, and cilantro leaves if you like
You can cook this dish in a big batch and then freeze them in smaller portions, let’s say for 1 serving. Here’s how:
1. Cook it according to the recipe
2. Let it cool down completely
3. Portion into freezer-friendly container or bags. They can be stored in the refrigerator for up to 5 days and 1 month in the freezer
4. When ready to serve, you just need to cook rice (if you haven’t already), and you can reheat on stove-top without thawing or in the microwave
* I held back a little with the sugar because I didn’t want it too sweet. I have rock sugar but opted to use Taiwanese brown sugar.
* I used this last time. Turned out really well! I added some ground pork too because I like the combo of textures.
I didn't have cinnamon so I just used five spice and increased the ginger a bit too. It wasn't overly sweet at all.
Ice or Rice
https://www.iceorrice.com/instant-pot-braised-pork-belly/?fbclid=IwAR1Hk5nC-KBDAvrA82jyyxaY5s040YMFuRaWKN3S8nYHoqzxlEppDZuswcM
Taiwan Duck
http://taiwanduck.com/braised-pork-on-rice-lu-rou-fan-taiwanese-style-food/?fbclid=IwAR3hkVAspy8o-QHZioAeZ5ajjO3CaK_tNwGCXVfVCwDPNIpUsaiwi-OabIo
Amy & Jacky
https://www.pressurecookrecipes.com/instant-pot-taiwanese-braised-pork/?fbclid=IwAR19kfw2l9fUOVMDSSfYgy3IZmD-hTLf9Spt4G0B57siJWKH7cFmHfSij28
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