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Boil 3 eggs. Cool in an ice bath and peel. Set aside.
Slice pork belly into thin strips, about 1 cm in width. Marinate in shaoxing wine for 20 minutes.
Heat your skillet and saute the pork belly. Continue to stir and use a spatula to scrap the brown bits. Wait until the natural oils begin to heat up on the pan.
Add in diced shallots and cook until shallots have released their fragrance.
Added in scallions and garlic. Stir until garlic has begun to brown.
Add in 1 tbsp of sugar. Allow it to caramelize and brown the meat.
Coat eveningly with 3 tbsp of light soy sauce and 1 tbsp of dark soy sauce. Stir-fry for a couple minutes.
Add in 2 cups of water. Season with 1 tsp of five spice powder and 1 tsp of white pepper powder.
Move into pressure cooker. Add in your boiled eggs and dried tofu (optional)
Cook on high pressure for 25 minutes. Allow for natural release.
Serve over rice and with pickled daikon.