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instant pot shanghai-style braised pork belly



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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 4


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Step 1

Slice your pork belly into 1x1 inch squares

Step 2

Blanch in boiling water with ginger for 2 minutes. Drain and rinse.

Step 3

Set Instant Pot to Sauté. Caramelize brown sugar with vegetable oil until it starts to bubble.

Step 4

Add the pork until it is completely coated. Scrap at the sugar/oil mixture if it begins to stick to the bottom.

Step 5

Add Shaoxing wine, light and dark soy sauce. Stir for 1 minute.

Step 6

Add water and spices (star anise and bay leaves). If you want to add tofu or boiled and peeled eggs, add now.

Step 7

Cook on High Pressure for 15 minutes

Step 8

Allow pressure to natural release and let it sit on Sauté mode to allow the extra liquid to evaporate. There should be a thick sauce, but not too much that it's soup-y.

Step 9

Serve over rice or noodles.

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