Instant Pot Taiwanese Braised Pork Belly Recipe

I remember the first time I tasted Taiwanese braised pork belly. It was at a small street food stall in Taipei. The rich aroma mingled with the bustling sounds of the market. As I took my first bite, the flavors wrapped around my taste buds like a long-awaited hug. Tender meat melting effortlessly in my mouth practically had me dreaming of making it myself.

Fast forward a few years, and here I am. Thanks to my trusty Instant Pot, I can recreate that same experience without spending hours over a stove. This dish, while deeply satisfying, also tells a story of tradition. It's comfort food bursting with flavor and cultural significance. Today, we’ll create a fork-tender version of this Taiwanese classic that’s worth sharing.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 1550

Ingredients Method Notes

Ingredients

44.5 tablespoons brown sugar or rock sugar for extra gloss
¼ cup water
4 pods of star anise
22.5 lb slab of pork belly
½ teaspoon whole Sichuan peppercorns
3 tablespoons Shaoxing wine Chinese cooking wine, optional
10 cloves of garlic, lightly crushed
¼ cup light soy sauce
2 dried orange peels or a strip of fresh orange zest
1 small stick of cinnamon
4 thin rounds of fresh ginger
2 stalks of scallion green onion
¼ cup dark soy sauce

Method

Step 1: Prepare the Ingredients

Start by slicing the pork belly into 1-inch cubes. This helps them cook evenly and allows the flavors to really penetrate the meat. Make sure to have all your ingredients measured out and ready to go. Prepping is half the battle.

Step 2: Sauté the Pork

Set your Instant Pot to "Sauté" mode. Add a splash of oil and let it heat for a moment. Toss the pork belly cubes in the pot, browning them on all sides. This step is crucial — it seals in the flavor. Don’t rush! Let them get that nice crust.

Step 3: Add the Aromatics

Once your pork is beautifully browned, add the garlic, ginger, Sichuan peppercorns, and star anise. Give it a good stir. In this moment, you’ll be graced by an aroma that sets the stage for the magic to come. After stirring for about a minute, you’ll want the garlic and ginger to infuse their flavors into the pork.

Step 4: Pour in the Sauces

Now, stir in the light soy sauce, dark soy sauce, and Shaoxing wine. Add the brown sugar, water, and the cinnamon stick. Don’t forget the dried orange peel for that zesty kick. Bring it all to a simmer, and make sure all the sugar dissolves.

Step 5: Pressure Cook

Close the lid of your Instant Pot and make sure it's sealed properly. Select the "Manual" setting and set the cooking time for 40 minutes. Yes, 40 minutes may sound long, but trust the process. The pork belly needs this time to break down and become tender.

Step 6: Release and Serve

After the cooking cycle is complete, do a natural release for about 10 minutes. Once that’s done, you can carefully release the remaining pressure. Open the lid, and voilà! You are greeted with an exquisite sight — fork-tender pork belly bathed in a luscious sauce. Serve it over steamed rice, and enjoy.

Notes

Use Quality Pork Belly: Look for meat with a good balance of fat and lean. It will enhance the flavor and texture.
Control the Sweetness: Adjust the brown sugar according to your preference. If you like it sweeter, add more; if not, reduce it.
Don’t Skip Marinating: If time allows, marinate the pork belly with soy sauce and spices for a few hours or overnight for more profound flavors.
Add Vegetables: Consider throwing in some sliced carrots or daikon radish during the cooking process for added nutrients.
Thicken the Sauce: If you prefer a thicker sauce, use the "Sauté" function after cooking to reduce it, or add a cornstarch slurry if you want it done quickly.