As a professional food blogger, I’m excited to share my Asian Braised Pork made in the Instant Pot, where succulent pork is lacquered in a glossy, deeply savory sauce that will make you want to read on.
I still get surprised how pork belly can flip from ordinary to almost mythical in one pot. The smell of ginger pinches your nose then there is this deep glossy sheen that makes you pause, like, wait, is this really mine?
People call it Taiwanese Braised Pork Belly Instant Pot or just type Insta Pot Pork Recipe into search and expect the same thing, but this one has odd little quirks that make you want to taste it cold at midnight. I can’t promise it’s perfect, I cook sloppy sometimes, but it will make you curious enough to come back for more.
Ingredients
- Pork belly: Rich in protein and fat, gives the braise a silky, melt in mouth texture.
- Ginger: Fresh ginger adds warmth and a peppery lift, it cuts through pork fat.
- Light and dark soy: Light soy seasons, dark soy deepens color and gives mild caramel notes.
- Shaoxing wine: Brings savory depth and subtle fruitiness, helps brighten the pork flavor.
- Rock or brown sugar: Adds sweetness, balances salt and helps glaze the pork with shine.
- Star anise and cinnamon: Aromatic spices that perfume the braise with licorice and warm sweet bark.
- Scallions: Used fresh at the end for bright oniony notes and crunchy contrast.
- Sesame oil optional: A tiny drizzle finishes it with toasty aroma, use very sparingly.
Ingredient Quantities
- 2 lb (900 g) pork belly, skin on, cut into 1 inch cubes
- 2 tbsp vegetable oil
- 1 1/2 inch piece ginger, sliced
- 4 garlic cloves, smashed
- 3 scallions
- 2 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp rock sugar or light brown sugar
- 1 cup (240 ml) water or low sodium chicken stock
- 2 whole star anise
- 1 small cinnamon stick (about 2 inches)
- 4 whole Sichuan peppercorns, optional
- 1 tsp toasted sesame oil, optional
How to Make this
1. Pat 2 lb pork belly dry and cut into 1 inch cubes; season lightly with pepper if you want, but don’t add salt since the soy sauces are salty.
2. Set Instant Pot to Sauté on high, add 2 tbsp vegetable oil and let it get hot. Brown the pork in batches so it steams less and gets a nice crust, about 4 to 6 minutes per batch, then remove and set aside.
3. Keep the pot on Sauté, add the sliced ginger, smashed garlic and the white parts of 3 scallions; stir for 30 to 60 seconds until fragrant. Pour in 2 tbsp Shaoxing wine to deglaze the pot, scraping up browned bits.
4. Return the pork to the pot and add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp rock sugar or light brown sugar, 1 cup water or low sodium chicken stock, 2 whole star anise, 1 small cinnamon stick (about 2 inches), and 4 Sichuan peppercorns if you like the extra numbing spice. Stir to combine and dissolve the sugar.
5. Cancel Sauté, lock the lid and set the valve to sealing. Pressure cook on High for 30 minutes (if you want fall apart pork do 35 minutes).
6. Let the pressure naturally release for 15 minutes, then carefully quick release any remaining pressure and open the lid.
7. Scoop the pork out onto a plate and skim or blot any excess fat from the surface of the braising liquid if you prefer a less greasy sauce.
8. Switch the Instant Pot back to Sauté and reduce the sauce until glossy and slightly thickened, about 5 to 8 minutes, stirring and scraping the bottom so nothing sticks.
9. Return the pork to the pot, toss to coat in the reduced sauce, finish with 1 tsp toasted sesame oil if using, and sprinkle the reserved green parts of the scallions on top. Serve hot over steamed rice or noodles.
Equipment Needed
1. Instant Pot or 6 qt electric pressure cooker
2. Sharp chef’s knife and sturdy cutting board
3. Tongs for browning and moving the pork
4. Wooden spoon or silicone spatula for stirring and scraping the bottom
5. Measuring spoons plus a 1 cup measuring cup
6. Large plate or shallow bowl and paper towels to pat the pork dry
7. Ladle and a slotted spoon or spider for scooping and draining
8. Fine mesh strainer or fat skimmer to remove excess fat
FAQ
Instant Pot Chinese Braised Pork Recipe Substitutions and Variations
- Pork belly: use pork shoulder (Boston butt) cut into 1 inch cubes for a leaner, more accessible cut. It wont be as gelatinous but still braises well; cook the same pressure time and just check for tenderness. Or if you want a lighter version try bone-in chicken thighs, same size pieces, reduce pressure time by a few minutes.
- Shaoxing wine: swap with dry sherry, equal amount, same flavor profile. For a no-alcohol option mix 2 tbsp low sodium chicken stock with 1 tsp rice vinegar and a tiny pinch of sugar.
- Light + dark soy sauces: if you only have one kind, use all light or tamari for gluten free, then add 1 tsp molasses or dark brown sugar to mimic the color and depth of dark soy. For low sodium use low-sodium soy or dilute regular soy with a splash more water or stock.
- Rock sugar: substitute with light brown sugar or granulated sugar at about the same volume (2 tbsp). For a deeper caramel note try palm sugar or dark brown sugar, just taste and adjust cause they’re sweeter.
Pro Tips
1) Brown in proper batches so the pork actually gets a crust, not a soggy surface. Let the pan get really hot between batches, and dont crowd it or you’ll just steam the meat.
2) Want less greasy sauce? Chill the braise for 20 to 30 minutes so the fat firms up on top, scoop it off, then reheat and reduce. Or if you need it fast, blot the surface with paper towels. Dont throw away the fat though, save a tablespoon for cooking greens or eggs later.
3) Taste and adjust after reducing, dont assume the sauce is perfect right away. Reduction concentrates salt and sugar, so add a splash of rice vinegar or a squeeze of lime to cut the fattiness if it tastes flat. If it’s too salty dilute with a little unsalted stock or water, not more soy.
4) For contrast in texture, finish some pieces under a hot broiler or in a screaming hot pan to get crisp edges, then toss them back into the glossy sauce. It makes the dish feel less one-note and way more restaurant-level.
Instant Pot Chinese Braised Pork Recipe
As a professional food blogger, I’m excited to share my Asian Braised Pork made in the Instant Pot, where succulent pork is lacquered in a glossy, deeply savory sauce that will make you want to read on.
4
servings
1250
kcal
Equipment: 1. Instant Pot or 6 qt electric pressure cooker
2. Sharp chef’s knife and sturdy cutting board
3. Tongs for browning and moving the pork
4. Wooden spoon or silicone spatula for stirring and scraping the bottom
5. Measuring spoons plus a 1 cup measuring cup
6. Large plate or shallow bowl and paper towels to pat the pork dry
7. Ladle and a slotted spoon or spider for scooping and draining
8. Fine mesh strainer or fat skimmer to remove excess fat
Ingredients
2 lb (900 g) pork belly, skin on, cut into 1 inch cubes
2 tbsp vegetable oil
1 1/2 inch piece ginger, sliced
4 garlic cloves, smashed
3 scallions
2 tbsp Shaoxing wine
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp rock sugar or light brown sugar
1 cup (240 ml) water or low sodium chicken stock
2 whole star anise
1 small cinnamon stick (about 2 inches)
4 whole Sichuan peppercorns, optional
1 tsp toasted sesame oil, optional
Directions
- Pat 2 lb pork belly dry and cut into 1 inch cubes; season lightly with pepper if you want, but don't add salt since the soy sauces are salty.
- Set Instant Pot to Sauté on high, add 2 tbsp vegetable oil and let it get hot. Brown the pork in batches so it steams less and gets a nice crust, about 4 to 6 minutes per batch, then remove and set aside.
- Keep the pot on Sauté, add the sliced ginger, smashed garlic and the white parts of 3 scallions; stir for 30 to 60 seconds until fragrant. Pour in 2 tbsp Shaoxing wine to deglaze the pot, scraping up browned bits.
- Return the pork to the pot and add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp rock sugar or light brown sugar, 1 cup water or low sodium chicken stock, 2 whole star anise, 1 small cinnamon stick (about 2 inches), and 4 Sichuan peppercorns if you like the extra numbing spice. Stir to combine and dissolve the sugar.
- Cancel Sauté, lock the lid and set the valve to sealing. Pressure cook on High for 30 minutes (if you want fall apart pork do 35 minutes).
- Let the pressure naturally release for 15 minutes, then carefully quick release any remaining pressure and open the lid.
- Scoop the pork out onto a plate and skim or blot any excess fat from the surface of the braising liquid if you prefer a less greasy sauce.
- Switch the Instant Pot back to Sauté and reduce the sauce until glossy and slightly thickened, about 5 to 8 minutes, stirring and scraping the bottom so nothing sticks.
- Return the pork to the pot, toss to coat in the reduced sauce, finish with 1 tsp toasted sesame oil if using, and sprinkle the reserved green parts of the scallions on top. Serve hot over steamed rice or noodles.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 1250kcal
- Fat: 126.3g
- Saturated Fat: 45g
- Trans Fat: 0.5g
- Polyunsaturated: 20g
- Monounsaturated: 60g
- Cholesterol: 160mg
- Sodium: 1000mg
- Potassium: 750mg
- Carbohydrates: 7g
- Fiber: 0.2g
- Sugar: 6.5g
- Protein: 23g
- Vitamin A: 20IU
- Vitamin C: 0mg
- Calcium: 30mg
- Iron: 1.8mg
