80/20: Taiwanese Braised Pork Rice

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Directions

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• Step 1
  Add pork belly, 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.
  • 1.50 lb pork belly, sliced (675 g)
  • 4 clove garlic, minced (12 g)
  • 1 inch ginger, whole (25 g)
  • 1 cup chicken stock (240 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)
  • 1/2 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!

Per serving