Chinese Braised Pork Belly - Hong Shao Rou (Instant Pot Style)
Soft, tender, melt in the mouth pieces of pork in a unmistakably Chinese sauce. Fragrant, sweet and salty - a perfect blend of authentic Chinese flavours.
Servings: 4
Calories: 1377kcal
Ingredients
- 2.2 lb pork belly (cut into large cubes)
- 3 spring onion (roughly chopped)
- 3 garlic cloves (peeled & sliced)
- 5 slices ginger
- 3 tbsp light soy sauce
- ¼ cup dark soy sauce
- ¼ cup rice vinegar
- 1/2 cup Shaoxing cooking wine
- 1 tsp Chinese five spice powder
- 1 tbsp sugar
- 5 dried red chillies
Instructions
- Add to the Instant pot all the ingredients. Top with 2½ cups water and stir a little.
- Set the Instant pot to high pressure for 25 minutes.
- Release the pressure and then remove the lid. Check the pork is tender. If not, return for 5 minute intervals until done.
To cook on the stove top
- Add all ingredients to a pan with the same amount of water and bring to a boil. Reduce the heat to low, cover with a lid and simmer gently for 90 minutes, until the pork is tender.
- That's it! Serve sprinkled with more spring onion and lots of fluffy rice.
Video
Nutrition
Calories: 1377kcal | Carbohydrates: 9g | Protein: 27g | Fat: 133g | Saturated Fat: 48g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 62g | Cholesterol: 180mg | Sodium: 1648mg | Potassium: 599mg | Fiber: 1g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3mg