500g pork belly
4 tbsp light soy sauce
4 tbsp sugar
3 tbsp Hua Tiao Chinese cooking wine
1/2 tbsp oil to put in Pressure Cooker
Some ginger, washed and roughly cut into slices
2 pcs dried chillies(optional)
Some hot boiling water to boil with pork later
Blanch the pork belly in a hot boiling water wok for 5 mins or until pork change colour. Drain and Use paper towels to pat and dry off any moisture on the pork very thoroughly. Then, cut it into 4-5 cm pieces. Set aside.
Combine soy sauce, sugar and cooking wine in a small bowl and set aside
Heat the pressure cooker using Bake function and press start. Apply the base of the pot with oil as this step will help the pork to release more oil later. Stir fry the pork belly in the pressure cooker until pork belly releases its fat and golden brown at the edges. Transfer the seared pork into a plate. Set aside.
Discard almost all the pork fat in the pot, leaving about 1/2 tbsp fat (oil)in it. Continue to heat the pot and stir fry the ginger slices and if you want some spiciness then put in 2 pcs of dried chillies and stir slightly for about 1 min. Return the seared pork into the pot. Add soy sauce mixture and continue to cook and stir until the sauce starts to boil.
Then reset the menu to beef/mutton function and add water until the pork is completely covered with water. Mix well. Then press start and wait 30 min.
**Transfer all from the pressure cooker into a large cooking pot or wok and cook with medium high heat for about 15 mins if you like the sauce thickened
and adjust the taste again
Happy cooking!!
Kelly's Kitchen@Ipoh
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