[Classic Quick Dish] Sichuan-Style Braised Pork (Electric Pressure Cooker Version)
A family heirloom delicacy enjoyed since childhood. Sichuan-style braised pork differs from the sweet and savory flavor of braised pork from Jiangsu and Zhejiang cuisines, adding a touch of spiciness for a richer taste. This layered flavor comes from the soul of Sichuan cuisine—Pixian Doubanjiang. The electric pressure cooker reduces the hours of stewing, offering a softer texture.
Ingredients
Steps
Clean the pork belly and pat it dry with kitchen paper (this step is important, as excessive moisture might cause oil splatter). Cut into dice-sized pieces.
Prepare scallion whites, ginger slices, garlic cloves, dried chili, cinnamon stick, and set aside.
Add oil to the pan (not too much, as pork belly releases fat). When the oil is moderately heated, add the prepared ingredients from Step 2 and stir-fry until aromatic. Add a tablespoon of Pixian Doubanjiang (use more if you have more meat), then add the pork belly and stir-fry quickly.
Stir-fry the pork belly until it turns golden and slightly caramelized on the surface (this takes a few minutes).
Transfer the fried pork into the electric pressure cooker (use only a small amount of oil, discard the excess). Add a teaspoon each of light soy sauce, dark soy sauce, and cooking wine, and mix well. Add a few pieces of rock sugar and enough hot water to just cover the ingredients (the pressure cooker requires less water).
I manually set my pressure cooker to 40kPa for 15 minutes, which yields a tender yet slightly chewy texture. For softer results, increase the pressure and cooking time.
Once the pressure cooking is complete, open the lid and simmer on high heat to reduce the sauce until it becomes thick and sticky.
Finally, garnish with chopped scallions and white sesame seeds before serving. Take a bite and enjoy the amazing flavor!