Instant Pot Taiwanese Braised Pork Belly

Instant Pot Taiwanese Braised Pork Belly, also known as lu rou fan (滷肉飯) is a comforting, flavourful dish that’s a Taiwanese classic. Traditionally slow-cooked for hours, this dish features melt-in-your-mouth pork belly cooked in a savoury, aromatic sauce and served over a bed of steamed rice.

Thanks to the magic of the Instant Pot pressure cooker, you can now enjoy this rich and delicious dish in just 20 minutes without sacrificing any of the authentic flavours.

I love having this with steamed white rice, a boiled egg and some blanched vegetables on the side.

ingredients:

(serves 2 people!)

• 500g pork belly, sliced into 1/2 inch pieces
• 2 eggs, boiled and peeled
• 3-4 dried shiitake mushrooms, rehydrated + chopped to small pieces
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing cooking wine
• 2 tbsp fried shallots 
• 1 tbsp fried garlic
• 2 tbsp rock sugar (or brown sugar)
• 1/2 tsp Chinese five spice powder
• 1 tsp white pepper powder
• 2 star anise
• 1 cinnamon stick
• 1 bay leaf
• 400ml water (or mushroom water)

steps to making instant pot taiwanese braised pork belly:

1. Using the sauté function of the pressure cooker, heat some cooking oil, and brown the pork belly slices for a few minutes. Cook until the liquid coming out of the pork belly evaporates to make sure it doesn’t dilute the seasonings later.
2. Add chopped mushrooms, Shaoxing wine, dark soy sauce, light soy sauce and rock sugar. Sauté for a minute until the sugar melts. Then add fried shallots and garlic, five spice powder, white pepper, star anise, cinnamon stick, bay leaf and boiled eggs. Cover the pot with mushroom water (or water), then pressure cook for 20 minutes.
3. Release the pressure cooker, then remove the eggs. Turn on the sauté function again and stir for 3-4 minutes or until the sauce reduces and thickens.
4. Serve with white rice, vegetables and the boiled egg. Enjoy 🙂

check out more rice bowl recipes!

• Gyudon (Japanese beef rice bowl)
• Minced beef with egg over rice
• Hong Kong KFC mushroom rice

Instant Pot Taiwanese Braised Pork Belly

Course: mainCuisine: taiwanese

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g pork belly, sliced into 1/2 inch pieces

• 2 eggs, boiled and peeled

• 3 -4 dried shiitake mushrooms, rehydrated + chopped to small pieces

• 3 tbsp dark soy sauce

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing cooking wine

• 2 tbsp fried shallots

• 1 tbsp fried garlic

• 2 tbsp rock sugar (or brown sugar)

• 1/2 tsp Chinese five spice powder

• 1 tsp white pepper powder

• 2 star anise

• 1 cinnamon stick

• 1 bay leaf

• 400 ml water (or mushroom water)

Directions

• Using the sauté function of the pressure cooker, heat some cooking oil, and brown the pork belly slices for a few minutes. Cook until the liquid coming out of the pork belly evaporates to make sure it doesn’t dilute the seasonings later.
• Add chopped mushrooms, Shaoxing wine, dark soy sauce, light soy sauce and rock sugar. Sauté for a minute until the sugar melts. Then add fried shallots and garlic, five spice powder, white pepper, star anise, cinnamon stick, bay leaf and boiled eggs. Cover the pot with mushroom water (or water), then pressure cook for 20 minutes.
• Release the pressure cooker, then remove the eggs. Turn on the sauté function again and stir for 3-4 minutes or until the sauce reduces and thickens.
• Serve with white rice, vegetables and the boiled egg. Enjoy 🙂

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