Meat lovers will likely agree with me when I say this: albeit fatty, one of THE BEST and more flavorful cuts of pork is PORK BELLY. While pork belly may cause the health conscious to take a step back, a foodie like myself find them irresistible and, when presented with some, are forced to leap forward to take a few bites of this popular cut of meat. My recipe for air fryer crispy pork belly has been a big hit, but there are many other ways of using pork belly to create delicious and simple Asian dishes. For instance, my dad uses them in his stir fried rice cakes and I as well like to use my Instant Pot to make red braised pork belly or Hong Shao Rou (红烧肉).
Hong Shao Rou is a very popular dish in China. The flavor profile may taste complex, but the cooking method is rather simple, whether following traditional braising on the stovetop or pressure cooking in the Instant Pot (the latter requiring less time and work, which is why I’ve opted for it 😁).
As with many Asian dishes, the pork belly is parboiled beforehand to rid the meat from its impurities and any unpleasant or gamey smells and flavors.
Rock sugar (rock candy) is typically used to braise pork belly for Hong Shao Rou, rather than granulated sugar, as it contains a more acceptable level of sweetness. This ingredient can be found at most Asian supermarkets.
Moreover, contrary to what you may think, the “red” that defines Hong Shao Rou is created by caramelized sugar rather than dark soy sauce. However, to simplify the cooking process, I do not include the caramelization in my recipe. Worry not – this still results in superb colors and flavors!
Try out my recipe and share your experience with me on social media by tagging me @rackoflam and #rackoflam !
Instant Pot Red Braised Pork Belly (Hong Shao Rou 红烧肉) Recipe
Equipment
- Instant Pot
Ingredients
- 2 lb pork belly
- 1 tbsp neutral oil
- 2 stalks scallions chopped
BRAISING LIQUID
- 1 cup chicken broth
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 tbsp Shaoxing wine
- 1 large thumb ginger sliced
- 1 cinnamon stick
- 1 star anise
- 2 tbsp rock sugar (or brown sugar)
CORN STARCH SLURRY
- 1 tbsp room temp water
- 1 tbsp corn starch
Instructions
PARBOILING
- Cut the pork belly into 1" thick pieces, then place them into a medium sized pot. Fill the pot with enough cold water to cover the pork.
- Bring the water to a boil over high heat, then immediately turn off the fire and discard the scummy water.
- Rinse the pork until clean. Drain all the water and set the pork aside.
INSTANT POT
- Plug in the Instant Pot, remove the lid, then select the sauté function.
- When the "hot" indicator is on, add 1 tbsp of neutral oil, swirling to coat evenly, then add the pork belly pieces and sear for about 1 minute.
- Transfer all the braising liquid ingredients to the inner pot, then stir until well incorporated.
- Close the lid, ensure the steam valve is in sealing position, then cancel the sauté function and cook on high pressure for 25 minutes.
- When time is up, allow the pressure to naturally release completely, then remove the lid, hit cancel and select sauté again.
- Make the corn starch slurry by mixing 1 tbsp of water with 1 tbsp of corn starch.
- When the liquid in the Instant Pot begins to bubble, pour the corn starch slurry into the inner pot and gently mix until sauce thickens.
- Optionally, garnish the dish with chopped scallions. Enjoy!
Video
Notes
PRODUCT LINKS:
- Light Soy Sauce – https://amzn.to/3bfWJJ3
- Dark Soy Sauce – https://amzn.to/3PnHsI5
- Shaoxing Wine – https://amzn.to/2KZOqXp
- Rock Sugar – https://amzn.to/3AytbTw
- Zojirushi Rice Cooker – https://amzn.to/3b2S1OI
- Instant Pot – https://amzn.to/383TDGg
- Nonstick Pot – https://amzn.to/3AqO833
- Cutting Boards – https://amzn.to/2KSyG8p
- Measuring Spoons – https://amzn.to/3bb5YKK
- Chopsticks – https://amzn.to/3u8i5iD
- Tongs – https://amzn.to/3occmVy
