[[Chinese]] braised dish, prepared in an [[Pressure Cooker]]. If not using a [[Pressure Cooker]], braise it in a pot on the stove for 3x the time. # Ingredients for 2-3 servings - 1 kg of [[Pork Belly]] with skin, cut into 1.5x2 inch rectangular prisms ^[2 inch parallel to muscle, 1.5 inch across muscle] - 5 tbsp of [[Rock Sugar]] ^[regular [[Sugar]] works too but is harder to caramelize. If using regular [[Sugar]] add 1tbsp water to caramelization step] - 1/4 cup [[Liaojiu]] ^[and about 2-3tbsp more for initial pork boil] - [[Soy Sauce]]s: - 2tbsp [[Light Soy Sauce]] - 2tbsp [[Dark Soy Sauce]] ^[2 more [[Light Soy Sauce]] works just as well] - 6 [[Egg]]s, softly boiled and peeled and scored with fork/knife - [[Fuzhu]] ^[if available] - Optionally, [[Corn Starch]] for thickening ## Aromatics Mise en Place ^[all aromatics besides [[Scallion]], [[Garlic]], and [[Ginger]] are optional] - 3 stalks of diced [[Scallion]] whites - 6 slices of [[Ginger]] - 5-6 cloves of peeled and crushed [[Garlic]] - 1 [[Star Anise]] - 1 [[Cinammon]] stick - 1 tsp of [[Sichuan Peppercorn]]s - 2 small dried [[Chili Pepper]] - 1/4 of a [[Nutmeg]] ## Steps 1. Add [[Pork Belly]] to pan and cover with cold water. ^[if boiled [[Egg]]s not ready yet you can boil them with together with the pork] Add discarded+washed [[Scallion]] bits and dash of [[Liaojiu]] and bring to boil. Simmer for 5 minutes before sieving and draining, discarding water and aromatics 2. Add [[Sugar]] to instant pot, set to saute on high, and stir constantly until it turns dark amber in color (about 5 minutes) 3. Add [[Pork Belly]] and stir fry for 2-3 minutes until pork is slightly charred. Add all aromatics and stir fry a few more minutes or until fragrant 4. Deglaze with [[Liaojiu]], scraping burnt bits off bottom of instant pot. Add [[Egg]]s and [[Fuzhu]], if using. 5. Add [[Soy Sauce]](s) and enough water to cover, about 2.5 cups. Pressure cook 30 minutes 6. Release pressure and check contents. If you added too much water in the last step, add 1tsp of [[Corn Starch]] and continue cooking with lid open until desired texture is reached