Name: Instant Pot Lu Rou Fan (Braised Pork Belly Over Rice)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Asian
Ingredients: 2 pounds (906 g) skin-off pork belly, cut into 1/2-inch pieces; 3 medium cloves garlic (15 g), peeled and minced; 1 ¼ cups (295 ml) water; 1/2 cup fried shallots (1 1/2 ounces; 40 g), homemade or store-bought; 1/2 cup (120 ml) all-purpose soy sauce, such as Kikkoman; 2 tablespoons granulated sugar (1 ounce; 30 g); 2 tablespoons oyster sauce (1 ounce; 30 g); 2 tablespoons (30 ml) rice wine, such as Taiwanese michiu or cooking sake; Cooked white rice, for serving

Ingredients

4 serv.

2 pounds (906 g) skin-off pork belly, cut into 1/2-inch pieces
3 medium cloves garlic (15 g), peeled and minced
1 ¼ cups (295 ml) water
1/2 cup fried shallots (1 1/2 ounces; 40 g), homemade or store-bought
1/2 cup (120 ml) all-purpose soy sauce, such as Kikkoman
2 tablespoons granulated sugar (1 ounce; 30 g)
2 tablespoons oyster sauce (1 ounce; 30 g)
2 tablespoons (30 ml) rice wine, such as Taiwanese michiu or cooking sake
Cooked white rice, for serving

Instructions

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1 In an electric multicooker (such as an Instant Pot) set to the sauté function, cook pork belly, stirring often, until opaque and some of its fat has rendered, about 5 minutes. Add the garlic and cook, stirring to combine, until fragrant, about 1 minute.
2 Add water, fried shallots, soy sauce, sugar, oyster sauce, and rice wine. Seal cooker, bring to high pressure, and cook for 40 minutes. When done, let cooker depressurize naturally, 30 to 45 minutes.
3 Open the cooker and mix well. If you’d like the braising liquid to be thicker, set pressure cooker to sauté function and simmer sauce until it’s thick, treacly, and slightly reduced, about 15 minutes. Serve over cooked white rice.