Soy Sauce Braised Instant Pot Pork Belly
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8
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Calories
776 kcal
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Course
Main Course
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Cuisine
Chinese
Soy Sauce Braised Instant Pot Pork Belly
Description
Soy Sauce Braised Instant Pot Pork Belly starts by sautéing ginger and scallions in neutral cooking oil to build an aromatic base. Adding star anise, a mix of light and dark soy sauces, rose-flavored rice wine, sugar, salt, and water creates a complex braising liquid that infuses the pork belly during pressure cooking. The pork belly, cut into thick 5-inch lengths, cooks under high pressure to become tender without drying out or losing richness.
The cooking process finishes by natural pressure release, preserving the juices and allowing the meat fibers to relax for a tender texture. Serving the pork over rice with stir-fried greens allows the robust braising sauce to complement simple accompaniments, balancing its intensity with fresh vegetables. The braising liquid can be cooled and frozen for future uses, maximizing flavor and minimizing waste.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 5 lices ginger
- 2 scallions (cut into 3-inch pieces)
- 3 star anise
- 1 cup rose-flavored rice wine 240 ml, aka mei kwei lu, or shaoxing wine
- 1 cup soy sauce 240 ml, light
- ¾ cup dark soy sauce (180 ml)
- ½ cup sugar (115 g)
- 1 teaspoon salt
- 5 cups water (1.2 L)
- 2½ pounds pork belly (about 1 kg, buy the large slabs at the butcher counter, and cut them into 5-inch lengths (you don’t want the narrow, pre-cut lengths or slices for this recipe)
Instructions
- Grab your Instant Pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, light soy sauce, dark soy sauce, sugar, salt, and water.
- Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure setting.
- Safely release pressure, open the lid when safe, and carefully lower the pork belly into the instant pot.
- Cook the pork for 20 minutes on the high pressure setting. Allow the pressure to release naturally once the timer has gone off. Once safe to open, retrieve the pork belly, and cut into smaller chunks as desired.
- Serve over rice with sauce spooned over the top, along with a stir-fried green veggie of your choice.
- Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with an additional ½ cup Shaoxing wine, ½ cup of soy sauce, ¼ cup of dark soy sauce, 1 teaspoon salt, and 2 tablespoons of sugar to bring it back to the right flavor concentrations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 77g | 118% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 102mg | 34% |
| Sodium | 831mg | 35% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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