Braised Pork Belly (Pressure Cooker Version)
My family loves eating braised pork belly, but it used to take more than an hour of simmering, which was very time-consuming. I just got a pressure cooker and decided to give it a try 😊
Ingredients
Steps
Cut the pork belly into chunks, blanch in water, skim off the scum, then remove, rinse with water, and set aside to drain.
In a wok, add the proper amount of oil, 1 spoon of water (using a cooking spoon), and 2 small spoons of sugar. Stir constantly over medium heat until you stop hearing water sizzling, then reduce to low heat. As the sugar gradually turns brown, add the drained pork belly and turn up the heat to stir-fry continuously.
Stir-fry until excess oil appears at the bottom of the wok, and the pork belly turns red-brown.
Transfer the pork belly to a pressure cooker, then add green onion segments, ginger slices, Sichuan peppercorns, star anise, 2 dried chilis, cinnamon stick, and bay leaves.
Add the proper amount of salt, 2 small spoons of light soy sauce, and half a bowl of water. If you prefer more sauce, you can add more water. Press the 'Beef/Lamb' button on the pressure cooker and choose the 'rich flavor' setting.
It's ready to serve!
It looks so appetizing, give it a try 😊