Serves 14
60 min
Classic Taiwanese Pork Braise
Recipe GLPR7feb87eac4ef55
A deeply savory and tender pressure-cooked pork belly braise inspired by traditional Taiwanese home cooking. Succulent pork is braised with soy sauce, oyster sauce, and rice wine until melt-in-your-mouth soft, then finished with crispy fried shallots for textural contrast. Perfect served over steamed white rice.
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Ingredients
2 pounds pork belly, skin removed, cut into 1/2-inch cubes
3 medium garlic cloves, minced
1 1/4 cups water
1/2 cup fried shallots
1/2 cup soy sauce
2 tablespoons granulated sugar
2 tablespoons oyster sauce
2 tablespoons rice wine
Cooked white rice, for serving
Directions
Cut the pork belly into 1/2-inch cubes, removing and discarding any skin. Pat dry with paper towels to remove surface moisture.
In a large bowl, whisk together the water, soy sauce, oyster sauce, rice wine, and sugar until the sugar is fully dissolved. Set the braising liquid aside.
Add the minced garlic to the Instant Pot's inner pot. Pour the braising liquid over the garlic.
Add the pork belly cubes to the pot, stirring gently to coat with the braising liquid.
Seal the Instant Pot lid and set to high pressure for 35 minutes. Allow natural pressure release for 10 minutes before carefully opening the lid.
Using a slotted spoon, transfer the tender pork to a serving dish, leaving the braising liquid in the pot.
Set the Instant Pot to 'Sauté' mode and bring the remaining liquid to a gentle simmer. Allow it to cook for 5–8 minutes to slightly reduce and concentrate the flavors.
Pour the reduced braising liquid over the pork, then sprinkle generously with the fried shallots just before serving.
Serve the pork braise over cooked white rice, spooning the braising liquid and shallots over each portion.
