Taiwanese Braised Pork Belly

Get ready for the kitchen to smell ridiculous. Julia Vuong's Taiwanese Braised Pork Belly in the Instant Pot® turns aromatics, soy, and spice into a glossy, melt-in-your-mouth bowl of comfort.

INSTRUCTIONS

1. Start by rinsing the rice 2–3 times until the water runs mostly clear. Drain well so you’re not adding extra liquid. Use a 1:1 ratio of rice to water, place both in the Instant Pot®, select the Rice function, and press Start. 
2. Set the Instant Pot® to Sauté on High. Add the pork belly and brown for 3–4 minutes. Stir in the aromatics — minced garlic, minced shallots, star anise, ginger slices, and a cinnamon stick — and cook for 1 minute. Add the dark soy sauce, Shao Xing wine, soy sauce, oyster sauce, brown sugar, and five-spice powder. Pour in enough water to just cover the pork. Secure the lid and Pressure Cook on High for 20 minutes. Quick release when done.
3.  Switch the Instant Pot® back to Sauté on High to reduce the sauce. Add the canned quail eggs and fried shallots, and simmer until the sauce reaches your preferred thickness.
4. Serve over rice with a few pieces of boiled bok choy, and finish with sliced green onions.