serves 4-6
1.5 lbs mix of pork belly with skin on, and pork shoulder (might try and use just ground pork next time)
1/4 cup minced shallots
8 garlic gloves, minced
4 ginger slices
2-3 star anise
1/2 tsp five spice powder
1/4 tsp ground white pepper
1 cup cold water
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tbsp Chinese black vinegar
2 tbsp brown sugar
3-6 hard boiled eggs (optional)
1 green onion, thinly sliced
Brown pork in instant pot (using saute function): Add 1 tbsp peanut oil, make sure whole bottom is coated. Lightly season pork belly's skin with salt. Place skin side down and brown pork for roughly 5 mins per side. Lightly season the other side of pork with salt. Then set aside.
Add 1.5 tbsp butter to instant pot, making sure the whole bottom is coated. Add 2 tbsp brown sugar, then stir very occasionally until caramelized or sugar has a deep brown color.
Stir in shallots to keep sugar from burning. Then add in ginger and garlic. Saute for 1 more minute.
Pour 1 tbsp Shaoxing wine and 1 cup cold water into pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.
Add in 2-3 star anise, 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Chinese black vinegar, 1/2 tsp five spice powder, and 1/4 tsp ground white pepper. Give it a quick mix, then turn off the heat.
Slowly cut the pork into thin strips, and add to Instant pot. Stir.
Close lid, turn venting knob to sealing position. Pressure cook at High Pressure for 20 minutes + 10 minutes Natural Release.
Vent the Instant pot, carefully releasing the steam. Remove and discard the star anise and ginger chunks. Add in hard boiled eggs, and simmer the pot on Saute function to break down the meat and thicken the sauce. Stir occasionally.
Taste and add any more salt or sugar to taste. Garnish with sliced green onions and serve over rice.
