Taiwanese Braised Pork Rice but 20% effort

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• Step 1

  Add pork belly, shallot, garlic, ginger, chicken stock, light soy sauce, dark soy sauce, Shaoxing cooking wine, brown sugar, and five-spice powder into the Instant Pot or pressure cooker.

  • 1.5 lb pork belly, sliced (675 g)
  • 4 clove garlic, minced (12 g)
  • 1 inch ginger, whole (25 g)
  • 1 shallot, minced (50 g)
    (optional)
  • 2 cup chicken stock (480 g)
    (or water)
  • 1 tbsp light soy sauce (15 g)
  • 2 tbsp dark soy sauce (30 g)
  • 2 tbsp shaoxing cooking wine (30 g)
    (example)
  • 1 tbsp brown sugar (12 g)
  • ½ tsp five spice powder (1 g)
• Step 2

  Set the Instant Pot to the "Meat/Stew" or high pressure setting and cook for 20 minutes.
• Step 3

  [Optional] While the Instant Pot is running, boil eggs for 7 minutes and peel them. You can use the braised pork sauce later to make delicious tea eggs.

  • 4 eggs, parboiled and peeled (400 g)
    (optional)
• Step 4

  After the Instant Pot has finished cooking, release the pressure (no need for a natural release), and gently drop in the peeled eggs.
• Step 5

  Run the Instant Pot on Sauté for 5-10 minutes to thicken the sauce to your desired consistency.
• Step 6

  Stir the ingredients occasionally to ensure the eggs are cooked evenly in the sauce.
• Step 7

  Serve over rice with the marinated eggs and enjoy!