Description
Tender and flavorful Instant Pot Braised Pork Belly recipe with a rich, savory sauce. Perfectly cooked pork belly with a hint of sweetness and aromatic spices.
Ingredients
Units
Scale
For the pork:
- 1 + 1/2 pounds pork belly, cut into 1-inch strips
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce (or oyster sauce)
- 1 tablespoon Shaoxing wine
For the sauce:
- 3 tablespoons dark soy sauce
- 1 cup chicken broth (or water)
- 2 tablespoons granulated sugar
- 1/2 teaspoon five spice powder
- 1/4 teaspoon ground white pepper (optional)
- 3–4 slices ginger
- 1 star anise
- 1 tablespoon cornstarch
Other ingredients:
- 2 medium carrots, diced
- 1 tablespoon green onions, finely chopped (optional, for garnish)
Instructions
- Marinate the pork: In a large mixing bowl, combine pork belly, sugar, soy sauce, and Shaoxing wine. Cover and marinate for at least 15 minutes.
- Sear the pork: Cook the marinated pork belly in the Instant Pot on the Sauté function until browned on all sides.
- Prepare the sauce: Mix dark soy sauce, chicken broth, sugar, five spice powder, white pepper, ginger, star anise, and cornstarch in a bowl. Add to the Instant Pot with carrots.
- Pressure cook: Seal the Instant Pot and pressure cook the pork belly for 10 minutes on High. Release pressure naturally for 20 minutes.
- Serve: Garnish with green onions and serve warm with steamed rice.
Notes
- To thicken the sauce more, stir in an additional 1/2 teaspoon cornstarch and sauté on HIGH for 2-3 minutes.
- Whether to cook the pork belly with or without the skin is a matter of preference.
- Store in the fridge for 3-4 days in an airtight container.
- Reheat in a steamer pot or microwave until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
