Pressure Cooker Braised Pork (Home Style) Without Caramelizing Sugar and No MSG

Buy the pork belly at the supermarket and have the butcher chop it into approximately 2x2x3cm cubes. Bring it home already cubed to save time and effort. In this recipe, I used 1.2 kg of pork; you can adjust the quantity accordingly.

Add cooking wine, ginger slices, and cold water to the pot. Boil to remove the pork’s odor.

Boil in cold water for about 10 minutes until scum starts to form.

Prepare hawthorn, chili, cinnamon, bay leaves, and star anise for braising pork. You can also use a store-bought spice pack, but I don’t recommend it as it might contain additives.

Rinse the boiled pork thoroughly with warm water.

Put the washed pork into the pressure cooker, add purified water to cover the pork halfway up the cooker, then add the spice pack, 1 bowl of dark soy sauce, a suitable amount of cooking wine, and approximately 10 drops of vinegar. Turn on the heat and bring the water to a boil.

After the pressure cooker starts steaming, pressure cook for 20 minutes. Let the pressure drop naturally before opening the lid.

The pork is now cooked and flavored with a rich braised taste. Turn the heat back on, add a handful of rock sugar, and season with salt. Simmer on high heat to reduce the sauce.

Once you’re satisfied with the taste and sauce consistency, it’s ready to serve! I added pan-fried potatoes during the final sauce reduction.