From thewoksoflife.com

Soy Sauce Braised Instant Pot Pork Belly

8 servings · 10 min prep · 50 min cook

Ingredients

Ingredients

• 1 tablespoon oil
• 5 slices ginger
• 2 scallions
• 3 star anise
• 1 cup rose-flavored rice wine (mei kwei lu) or shaoxing wine
• 1 cup light soy sauce
• ¾ cup dark soy sauce
• ½ cup sugar
• 1 teaspoon salt
• 5 cups water
• 2½ pounds pork belly

Steps

1. Turn on the sauté setting of your Instant Pot and add 1 tablespoon oil and 5 slices ginger. Let it caramelize for about 30 seconds. Then add 2 scallions and cook another 30 seconds. Add 3 star anise, 1 cup rice wine, 1 cup light soy sauce, ¾ cup dark soy sauce, ½ cup sugar, 1 teaspoon salt, and 5 cups water.
2. Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure setting.

   5 min

3. Safely release pressure, open the lid when safe, and carefully lower 2 ½ pounds pork belly into the instant pot.
4. Cook the pork for 20 minutes on the high pressure setting. Allow the pressure to release naturally once the timer has gone off. Once safe to open, retrieve the 2 ½ pounds pork belly, and cut into smaller chunks as desired.

   20 min

5. Serve over rice with sauce spooned over the top, along with a stir-fried green veggie of your choice.
6. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with an additional ½ cup shaoxing wine, ½ cup soy sauce, ¼ cup dark soy sauce, 1 teaspoon salt, and 2 tablespoons sugar to bring it back to the right flavor concentrations.

Nutrition

Per serving

kcal

776

protein

14 g

carbs

4 g

fat

77 g

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