Description
Instant Pot Chinese Braised Pork (Hong Shao Rou) is tender, juicy, flavorful, and easy to make in a pressure cooker. Try this Shanghai dinner at home today!
Ingredients
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
- In a large mixing bowl, combine pork belly, sugar, soy sauce, and Shaoxing wine. Stir well to coat evenly. Cover and marinate for at least 15 minutes to soak in all the flavour. You can also marinate it in a ziploc bag, seal, and press the marinade around to coat.
- Turn on the Sauté function on high on the Instant Pot or pressure cooker. Add the pork belly and cook until browned on all sides, about 5 minutes.
- In a separate bowl, combine all the sauce ingredients and mix well until smooth. Add the sauce mixture and carrots to the instant pot.
- Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the pork belly pressure cook for 10 minutes until tender. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
- Garnish with green onions and serve warm with a bowl of steamed rice.
Notes
Make it thicker: To thicken the sauce more, stir in an additional 1/2 teaspoon cornstarch and sauté on HIGH for 2-3 minutes until thickened to a desired consistency.
Skin on or skin off: Whether you cook your pork belly with or without the skin in this braised pork recipe is up to you. I recommend keeping the skin on for the best texture, but it’s truly a matter of preference.
How to store: Instant Pot braised pork belly will stay good in the fridge for 3-4 days inside an airtight container.
How to reheat: Reheat this Shanghai braised pork belly in a steamer pot of boiling water until warmed through. You can also reheat in the microwave in 30 second increments until warmed through.
- Prep Time: 5 minutes
- Marinate Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pork
- Method: Pressure Cooker
- Cuisine: Chinese