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Shanghai-style braised Pork Belly

This Shanghai-style braised Pork Belly is coated with a sticky and sweet sauce with an anise aroma. It's a breeze to cook in the Instant Pot.
Prep Time15 minutes
Cook Time35 minutes
Course: Main
Cuisine: Chinese
Servings: 6 people
Calories: 9kcal
Author: Shobee

Equipment

  • 1 Instant Pot Duo Crisp 8 quart
  • bowls
  • chopping board
  • Ladle

Ingredients

  • 1 lb Pork Belly Slabs cut in cubed 1 1/2 inches by 1 1/2 inches.
  • 3 pieces Rock Sugar
  • 1/4 cup Water
  • 2 tbsp Oyster Sauce
  • 2 tbsp Soy Sauce
  • 4 pieces Star Anise
  • 1 tbsp Sliced Ginger
  • 1/4 cup Shaoxing wine or rice-cooking Wine

Instructions

  • Ensure that you cut the pork belly into cubes on 1 1/2 inches by 1 1/2 inches thickness. This will ensure that the pork belly is not too tender when you cook it in the Instant Pot.
  • Set the Inner pot to the Instant Pot base and push the saute' button setting. Set the timer to thirty minutes. You can add oil if you want, but I did not. Wait for three minutes and brown the pork belly on all sides. Add the rock sugar and let it melt. Add the soy sauce, oyster sauce, ginger, Shaoxing wine and water.
  • Cancel the saute' button and push the pressure cooker button setting. Cover with the pressure cooker lid. Set the pressure to HI. and set the timer to thirty-five minutes. Quickly release when done.
  • Cancel the pressure cooker button setting and push the saute' button setting. Set the timer to thirty minutes. YOu can see that the liquid is thin, so let it simmer until the liquid is reduced. Add more sauce, cooking wine, or chili if you want. Cancel the saute button and remove the meat from the Instant Pot.