Another pressure cooker dish I was able to whip up in an hour. First step was to blanch the pork belly by boiling it for just a couple minutes and then draining and rinsing the meat off. Then I sautéed a couple coins of ginger with 6 scallions (white parts only), a couple star anise pods, and 1/2 a cinnamon stick until everything smelled delish. I then added the blanched pork belly, 1/4 cup shaoxing wine, 1 cup of water, 1 tsp light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp of whole white pepper corns, and a chunk of rock sugar. Pressure cooked on high for 25 minutes, strained the sauce and reduced it until it had a nice consistency, then mixed it back in with the pork and served it in a clay pot with sliced scallion greens on top.
by Celestron5