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Taiwanese Braised Pork 滷肉飯

https://www.pressurecookrecipes.com/instant-pot-taiwanese-braised-pork/
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Taiwanese
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 680 g Pork belly with skin
  • 1.5 Tbsp Unsalted butter
  • 2 Tbsp Brown sugar
  • ¼ cup Deep fried shallots or minced shallots
  • 8 cloves Garlic cloves roughly minced
  • ½ inch Ginger
  • 1 cup Cold water
  • 3 - 6 Soft or hard boiled eggs optional

Seasoning

  • 2 - 3 Star anise
  • 2 Bay leaves
  • ½ tsp Five spice powder
  • ¼ tsp Ground white pepper
  • 3 Tbsp Taiwanese soy sauce or regular soy sauce
  • 1 Tbsp Dark soy sauce
  • 1 Tbsp Shaoxing wine
  • 1 Tbsp Chinese black vinegar

Garnish

  • 3 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 oil in Instant Pot's inner pot, then ensure the whole bottom is coated with oil.
  • Lightly season the pork belly's with salt. 
  • Place pork belly's seasoned skin side down in Instant Pot. Brown pork belly for roughly 5 minutes per side.
  • Set aside the browned pork belly.
  • Slowly cut the pork belly into small strips.

Caramelize Sugar

  • Add unsalted butter in Instant Pot, then ensure the whole bottom is coated with melted butter.
  • Add brown sugar, then stir very occasionally. Ensure the sugar reaches a deep caramelized color.

Saute Shallot and Garlic

  • Once the brown sugar has a deep brown color, add deep fried shallots in Instant Pot to stop the sugar from burning.
  • Then, add in ginger slices and minced garlic. Saute for another minute.
  • Pour Shaoxing wine and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pour cold water in Instant Pot. Give it a quick mix.

Pressure Cook Pork Belly

  • Add all the seasoning ingredients. Give it a quick mix, then turn off the heat.
  • Place pork belly in Instant Pot, and give it a quick mix. 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.
  • 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.
  • DONE
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