Soy Sauce Braised Instant Pot Pork Belly

Method10 steps · about 1 hr

1. 1

   Step 1: Before heating, prepare the ginger (5 slices) and scallions and cut the cold pork belly into large 5-inch slabs. Check that the complete braising liquid and pork fit your cooker’s permitted pressure-cooking fill level for a broth-rich dish; use this batch only if its instructions permit the quantity. Keep the pork refrigerated until step 5. Select Sauté, add 1 tbsp oil and the 5 ginger slices, and cook for about 30 seconds until fragrant and beginning to color.

   Sauté ginger · 1 minUses 1 tablespoon oil · 5 slices ginger

2. 2

   Step 2: Add the 2 scallions, cut into 3-inch pieces, to the ginger and oil from step 1. Cook for another 30 seconds, stirring.

   Sauté scallions · 1 minUses Sautéed ginger and oil · 2 scallions (cut into 7.6 cm pieces)

3. 3

   Step 3: Add the 3 star anise, 1 cup selected Shaoxing wine, 1 cup light soy sauce, ¾ cup dark soy sauce, ½ cup sugar, 1 tsp salt and 5 cups water to the sautéed aromatics from step 2. Stir and scrape the bottom clean, dissolving the sugar and releasing any browned bits. Cancel Sauté and check the cooker’s fill limits again.

   Uses Sautéed ginger, scallions and oil · 3 star anise · 1 cup rose-flavored rice wine or Shaoxing wine · 1 cup light soy sauce for braising · ¾ cup dark soy sauce for braising · ½ cup sugar for braising · 1 teaspoon salt · 5 cups water for braising

   
4. 4

   Step 4: Close and lock the lid over the complete braising liquid from step 3. Set the valve to its pressure-cooking sealing position and cook for 5 minutes at HIGH pressure, following your model’s instructions. The cooker’s countdown starts after it reaches pressure.

   Uses Complete aromatic braising liquid

5. 5

   Step 5: After the initial pressure program in step 4, cancel heating and allow pressure to release naturally until the float drops and the cooker is fully depressurized. Open only when its instructions say it is safe, keeping clear of steam. Carefully lower the 2½ lb cold pork belly slabs into the hot braising liquid, and confirm that all contents still fit the permitted fill level.

   Uses Pressure-infused braising liquid · 2½ lb pork belly in large slabs, cut into 5-inch lengths

6. 6

   Step 6: Lock the lid over the pork and braising liquid from step 5, set the sealing position, and cook for 20 minutes at HIGH pressure. Leave the cooker to release pressure naturally after its cooking countdown finishes.

   Uses Pork belly slabs in aromatic braising liquid

7. 7

   Step 7: Wait until the cooker from step 6 is fully depressurized and its float has dropped before opening safely. Check that the pork is tender and reaches at least 63°C in the center. If either check fails, continue cooking by the cooker’s permitted method and release pressure fully before rechecking. Lift the cooked pork onto a clean board, keeping the braising liquid separate.

   Uses Pressure-cooked pork and braising liquid

8. 8

   Step 8: Let the lifted pork from step 7 rest off the heat for at least 3 minutes before cutting it into smaller chunks. Keep the remaining braising liquid from step 7 covered and separate for serving or prompt cooling.

   Rest cooked pork belly · 3 minUses Cooked pork only, excluding its braising liquid · Pot liquid only, excluding the lifted pork

9. 9

   Step 9: Serve the rested, cut pork from step 8, spooning over as much of its braising liquid as desired. Add separately prepared cooked rice and cooked green vegetables if wanted. Keep the unserved braising liquid separate for step 10; no fixed sauce amount is assigned to a portion.

   Uses Rested pork only, excluding reserved braising liquid · Braising liquid from the pot, with an unmeasured serving draw and remaining liquid kept separate · Ready cooked rice for serving, as desired · Ready cooked green vegetables for serving, as desired

   
10. 10

    Step 10: If keeping the unserved braising liquid from step 9, divide it into shallow containers and refrigerate promptly within 2 hours, then freeze it in suitable containers. For a later batch, thaw it in the refrigerator and reheat it thoroughly to 74°C. Only for that later reuse, replenish it with ½ cup Shaoxing wine, ½ cup soy sauce, ¼ cup dark soy sauce, 1 tsp salt and 2 tbsp sugar. Check the cooker’s capacity and follow the complete cooking instructions for whatever meat you then choose; these additions are not part of today’s pork portions.

    Uses Remaining liquid only, excluding plated pork and served sauce · ½ cup Shaoxing wine only if reusing the remaining stock in a later batch · ½ cup soy sauce only for a later reused-stock batch · ¼ cup dark soy sauce only for a later reused-stock batch · 1 tsp salt only for a later reused-stock batch · 2 tbsp sugar only for a later reused-stock batch