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Placeholder card reading “Red-Braised Pork Belly (photo coming soon)”

Miss K's Instant Pot Red-Braised Pork Belly (Hong Shao Rou)

The sort of comforting, luxurious dish that tastes even better the next day and is delicious with a bowl of fluffy jasmine rice and green veges.
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Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 600 g pork belly cut into 2–3 cm cubes
  • 1 cup Shaoxing wine 250 ml
  • ½ cup chicken stock 125 ml
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 5 slices fresh ginger
  • 3 spring onions cut into 5 cm lengths
  • 2 star anise
  • 1 small cinnamon stick
  • 2 bay leaves
  • 20 g rock sugar or 1 tbsp sugar
To Finish
  • 1 tsp toasted sesame oil
  • 1–2 tsp Chinese black vinegar optional
  • Sliced spring onions for garnish
  • Toasted sesame seeds for garnish

Method
 

  1. Select Sauté (High) on the Instant Pot.
    Add the pork belly to the dry pot and cook for 8–10 minutes, stirring occasionally, until some fat has rendered and the pieces are lightly golden.
    Drain off excess fat if desired, leaving about 1 tablespoon behind.
  2. Add:
    • Ginger slices
    • Spring onion pieces
    • Star anise
    • Cinnamon stick
    • Bay leaves
    Cook for about 30 seconds until fragrant.
  3. Pour in:
    • Shaoxing wine
    Scrape up any browned bits from the bottom of the pot.
    Add:
    • Chicken stock
    • Light soy sauce
    • Dark soy sauce
  4. Secure the lid and cook:
    • High Pressure – 35 minutes
    • Natural Release – 15 minutes
    The pork should be tender and silky but still hold together.
  5. Remove the lid and fish out the:
    • Star anise
    • Cinnamon stick
    • Bay leaves
    Select Sauté (High).
    Add the sugar and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has reduced to a rich, sticky glaze.
  6. Turn off the heat and stir in:
    • 1 tsp toasted sesame oil
    • 1–2 tsp Chinese black vinegar (optional, but highly recommended)
  7. Spoon over steamed jasmine rice and garnish with:
    • Fresh sliced spring onions
    • Toasted sesame seeds
    Serve alongside:
    • Garlic bok choy
    • Chinese broccoli (gai lan)
    • Stir-fried broccolini

Notes

Miss K's Notes
  • 35 minutes gives beautifully tender pork with defined cubes.
  • For truly melt-in-the-mouth pork, increase to 40 minutes with a 15-minute natural release.
  • The combination of Shaoxing wine, ginger and spring onion is classic and gives the dish its unmistakable fragrance.
  • A touch of Chinese black vinegar at the end brightens the richness and balances the sweetness without making the dish sour.