Instant Pot Shanghainese Braised Pork Belly Recipe

INGREDIENTS

Boiling the eggs

• 8-10 eggs

Boiling the pork belly

• 1 lbs pork belly, sliced thinly
• 1 green onion, cut in third
• 2 thumb sized ginger, peeled
• 1 tbsp Shaoxing Wine

Instant Pot Shanghainese Braised Pork Belly

• 2 tbsp oil
• boiled pork belly
• 2 bunch green onions, cut in half
• 3 thumb sized ginger, peeled
• 3 garlic cloves, peeled
• boiled eggs
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 sugar cubes
• 5 star anise
• 2 bay leaves
• 2 chili peppers

Optional Garnishes

• Green onions
• Chili Peppers

DIRECTIONS

1. Boil the eggs: Place eggs in a pot of boiling water and cook for 15 minutes. Transfer to an ice bath for 5 minutes, then peel and set aside.
2. Parboil the pork belly: In a separate pot, boil pork belly with green onions, ginger slices, and Shaoxing wine to remove impurities. Discard the water, green onions, and ginger after boiling.
3. Sauté ingredients: Turn the Instant Pot to Sauté mode. Add a little vegetable oil, then add the parboiled pork belly, fresh green onions, ginger, garlic, boiled eggs, dark soy sauce, and light soy sauce. Stir to combine.
4. Add aromatics: In a spice/condiment ball, add sugar cubes, star anise, bay leaves, and dried chili peppers. Place the ball into the pot and stir again to mix everything.
5. Pressure cook: Turn off Sauté mode. Secure the lid and set the Instant Pot to Meat/Stew or High Pressure for 20 minutes. Once done, quick release the pressure.
6. Thicken the sauce: Open the lid and turn on Sauté mode again. Let the mixture simmer for about 10 minutes to reduce and thicken the sauce.
7. Serve: Spoon over hot rice and garnish as desired (e.g., chopped scallions, sesame seeds, or fresh herbs).

Enjoy!