Step 1

In a large mixing bowl, combine pork belly, sugar, soy sauce, and Shaoxing wine. Stir well to coat evenly. Cover and marinate for at least 15 minutes to soak in all the flavour. You can also marinate it in a ziploc bag, seal, and press the marinade around to coat.

Step 2

Turn on the Sauté function on high on the Instant Pot or pressure cooker. Add the pork belly and cook until browned on all sides, about 5 minutes.

Step 3

In a separate bowl, combine all the sauce ingredients and mix well until smooth. Add the sauce mixture and carrots to the instant pot.

Step 4

Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the pork belly pressure cook for 10 minutes until tender. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.

Step 5

Garnish with green onions and serve warm with a bowl of steamed rice.