Step 1

In a pot of cold water, add pork belly cubes, sliced ginger, green onion and Shaoxing wine. Bring to a boil and cook for 3-5 minutes until scum rises. Drain and rinse the pork.

Step 2

In the Instant Pot on sauté mode, heat oil and melt rock sugar until it caramelises. Add pork and sear for 1–2 minutes until browned.

Step 3

Add aromatics and spices and sauté for 30 seconds. Then add Shaoxing wine, dark and light soy sauce, oyster sauce, white pepper and water. Stir well.

Step 4

Pressure cook for 20 minutes and quick release. Switch to sauté mode and cook for 5–7 minutes to thicken the sauce into a glossy glaze.

Step 5

Serve over rice and blanched vegetables of choice and enjoy!