Instant Pot Taiwanese Braised Pork
User Reviews
5
Instant Pot Taiwanese Braised Pork
Description
This recipe begins by browning pork belly on all sides in the Instant Pot to develop a caramelized exterior that enhances flavor. Shallots and garlic are sautéed following an optional caramelized butter and brown sugar base, adding depth and sweetness. The addition of star anise, bay leaf, five spice powder, and white pepper build a fragrant spice profile essential to Taiwanese braised pork.
After layering the aromatics and seasonings, including soy sauces, Shaoxing wine, and black vinegar, the pork is pressure cooked in water to achieve tender meat that absorbs the complex sauce. Optional boiled eggs can be added to soak in the flavors during cooking.
The finished dish is typically garnished with sliced green onion and served over rice. The thick, caramelized sauce coats the meat well, with a balance of sweet, salty, aromatic, and umami notes. Using fried shallots adds texture and additional onion flavor.
If unavailable to make fried shallots, store-bought can be used as a substitute, and various soy sauces may alter saltiness, so tasting to adjust seasoning during cooking is advised. This dish stores well for leftovers and can be rated for feedback.
Ingredients
- 1.5 pounds (680g) pork belly (with skin)
- ¼ cup (60g) shallots deep fried or minced
- 8 (36g) garlic roughly minced, cloves
- 4 (15g) ginger sliced
- 2 - 3 (3g) star anise
- 2 (0.3g) bay leaf
- ½ teaspoon (0.8g) five spice powder
- ¼ teaspoon (1g) ground white pepper
- 1 cup (250ml) water cold
- 3 tablespoons (45ml) soy sauce Taiwanese or regular soy sauce
- 1 tablespoon (15ml) dark soy sauce
- 1 tablespoon (15ml) Shaoxing wine
- 1 tablespoon (15ml) Chinese black vinegar (optional)
- 2 tablespoons (29g) brown sugar
- 1.5 tablespoons (22g) butter unsalted
- 3 - 6 egg optional, soft or hard boiled
Garnish:
- 1 talk green onion , thinly sliced
Instructions
- Brown Pork Belly in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says "HOT" in order to induce a maillard reaction. Add 1 tsp (5ml) peanut oil in Instant Pot's inner pot, then ensure the whole bottom is coated with oil. Lightly season the pork belly's skin side with salt. Place pork belly's seasoned skin side down in Instant Pot. Brown pork belly for roughly 5 minutes per side. Lightly season the other side of pork belly with salt. Then, brown the pork belly's two thinner sides for 3 minutes per side. Set aside the browned pork belly.
- Optional Flavor Enhancing Step - Caramelize Sugar: Add 1.5 tbsp (22g) unsalted butter in Instant Pot, then ensure the whole bottom is coated with melted butter. Add 2 tbsp (29g) brown sugar, then stir very occasionally. *Pro Tip: Ensure the sugar reaches a deep caramelized color (see photo). This process will take ~1.5 - 2 mins.
- Saute Shallot and Garlic: Once the brown sugar has a deep brown color, add ¼ cup (60g) deep fried shallots (or minced shallot) in Instant Pot to stop the sugar from burning. Then, add in ginger slices and minced garlic. Saute for another minute.
- Deglaze: Pour 1 tbsp (15ml) Shaoxing wine and 1 cup (250ml) cold water in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Pork Belly: Add in 2 - 3 (3g) star anise, 2 bay leaves, 3 tbsp (45ml) soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Chinese black vinegar, ½ tsp (0.8g) five-spice powder, ¼ tsp (1g) ground white pepper. Give it a quick mix, then turn off the heat. Slowly cut the pork belly into small strips (see photo), then place pork belly in Instant Pot, and give it a quick mix. *Pro Tip: Ensure the pork belly is partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 20 minutes + 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.
- Thicken Lu Rou Sauce: Remove & discard the star anise and bay leaves. *Pro Tip: If you want to add in soft or hard boiled eggs, add them at this stage. Bring the delicious content to a simmer with the "Saute More" function. Let the content simmer for 3 - 10 minutes to break down the meat & thicken the sauce. Stir occasionally.
- Season & Serve Taiwanese Braised Pork: Taste and season the Taiwanese Braised Pork Belly (for reference, we used 3 pinches of salt & ~1 tsp white sugar here to balance & further bring out the depths of flavors). Garnish with thinly sliced green onions, then serve on rice. Enjoy your delicious Classic Taiwanese Minced Pork!~ :)
Notes
- Fried shallots can be homemade or purchased ready-made from Asian supermarkets; regular shallots can substitute if fried shallots are unavailable.
- Soy sauce brands vary in saltiness and flavor; taste and adjust seasoning accordingly.
- The recipe includes options for adding soft or hard boiled eggs to soak up sauce flavors.
- Storing leftovers properly allows flavors to develop further over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 61g | 94% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 84mg | 28% |
| Sodium | 318mg | 13% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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