Instant Pot Shanghainese Braised Pork Belly Recipe
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
- Green onions
- Chili Peppers
Boil the eggs for 15 minutes. When it does boiling, put the eggs in an ice bath for about 5 minutes. Then peel the eggs.
Boil the pork belly with green onion, ginger, and Shaoxing wine. Discard the green onion, ginger, and water once you are done.
Turn the instant pot on sauté mode, add the vegetable oil, boiled pork belly, green onions, ginger, garlic, boiled eggs, dark and light soy sauce into the instant pot. Stir until it’s combined.
In a condiment ball, add the sugar cubes, star anise, bay leaves, and chili peppers. Put it in the instant pot. Stir until it’s combined.
Turn off instant pot and close the lid. Turn the instant pot to stew/meat or high pressure mode for about 20 minutes. When it is done, quick pressure release.
Once finished, sauté it for another 10 minutes to thicken the sauce.
Serve over rice and add garnishes if desired.