An easy and quick Instant Pot recipe for a traditional and family-favorite Shanghai-style braised pork belly.
Being from Shanghai, red-braised pork belly (hong shao rou) was always something we ordered at a restaurant, especially if it was a celebration. Many regions have their own braised pork belly specialities, such as this Taiwanese braised pork rice bowl.
I always shied away from making this dish because I assumed something so rich and delicious would take hours to make. This is called red-braised pork belly for a reason-- the dish always came out in a clay pot glistening and a dark red from the soy sauces. When I finally learned the recipe, I realized there were only a couple of key ingredients. These ingredients are even more important when you're cooking this recipe in an Instant Pot.
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Use a pressure cooker for quick weekday dinners
Typically, any braised pork belly recipe will require at 20 minutes of prep time and a little over an hour of simmering. Some might think it's impossible to recreate such a classical dish in an Instant Pot, well, this recipe proves them wrong.
With a pressure cooker, we're going to halve the time. We'll be doing some initial sautéing in the Instant Pot to create a delicious caramelization. Then, we'll add the liquids to provide the deep, rich flavor.
If your Instant Pot is your best friend in the kitchen, check out my Instant Pot Pork Bone Broth, Instant Pot Taiwanese Braised Pork Rice Bowl, and Chinese Eggplant with Garlic Sauce (Instant Pot)
Ingredients
- Pork belly
- Ginger
- Brown sugar
- Vegetable oil
- Shaoxing wine (you can sub with dry sherry)
- Light soy sauce: This is the typical soy sauce you will find at any grocery or super market.
- Dark soy sauce: Dark soy sauce is very different from light soy sauce! Dark soy sauce is sweeter and adds amazing color and depth to any dish you use it in.
- Star anise
- Bay leaves
- Optional: Eggs and tofu
If you don't have star anise and bay leaves, you can sub with five spice powder.
Instructions
- Slice your pork belly into 1x1 inch cubes.
- Blanch in boiling water with ginger for 2 minutes. Blanching with ginger helps to remove any of the game-y smells associated with proteins such as pork and beef. Drain and rinse with cold water.
- Set the Instant Pot to Sauté. Caramelize brown sugar with vegetable oil until it starts to bubble. Keep close watch so the sugar doesn't stick to the bottom of the pot.
- Add the pork and mix until it is completely coated with the caramelized sugar. Scrap at the sugar/oil mixture if it begins to stick to the bottom.
- Add Shaoxing wine, light and dark soy sauce. Stir for 1 minute.
- Add water and spices (star anise and bay leaves). If you want to add tofu or boiled and peeled eggs, add now.
- Cook on High Pressure for 15 minutes
- Allow pressure to natural release and let it sit on Sauté mode to allow the extra liquid to evaporate. There should be a thick sauce, but not too much that it's soup-y.
- Serve over rice or noodles.
📖 Recipe
Instant Pot Braised Pork Belly, Shanghai-Style
Equipment
- Pressure cooker
Ingredients
- 1 lb pork belly with skin on
- 2 slices ginger
- 2 tablespoon brown sugar
- 2 tablespoon vegetable oil
- 2 tablespoon Shaoxing wine
- 3 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 2 cloves star anise
- 2 bay leaves
- 1 cup water
Instructions
- Slice your pork belly into 1x1 inch cubes
- Blanch in boiling water with ginger for 2 minutes. Drain and rinse.
- Set Instant Pot to Sauté. Caramelize brown sugar with vegetable oil until it starts to bubble.
- Add the pork until it is completely coated. Scrap at the sugar/oil mixture if it begins to stick to the bottom.
- Add Shaoxing wine, light and dark soy sauce. Stir for 1 minute.
- Add water and spices (star anise and bay leaves). If you want to add tofu or boiled and peeled eggs, add now.
- Cook on High Pressure for 15 minutes
- Allow pressure to natural release and let it sit on Sauté mode to allow the extra liquid to evaporate. There should be a thick sauce, but not too much that it's soup-y.
- Serve over rice or noodles.
Top tips for fragrant Shanghai-style pork belly
- It's important to blanch your pork belly in boiling water first. This helps to reduce the fat content and tenderizes the meat.
- Allow the sugar and oil to caramelize to create a thick sauce for the meat
- Add eggs and dry bean curd for extra bite before you start cooking in the pressure cooker.
Amy says
What a fantastic recipe. Really reminds me of home and when my mother used to make a very similar dish. I don't have a pressure cooker or instant pot but every time I see how quick meals are being prepared, I feel like I need one!
Julia says
Thank you! It really does remind me of Shanghai, these dishes are hard to find here in the US unless we go to one of those banquet-style restaurants!
Sharon says
I love this pork belly recipe! Just the perfect comfort food dish that is made really easy using the Instant Pot. I love the star anise in it.
Julia says
It really is comfort food and very very filling!
Michelle @ Taste As You Go says
This is comfort food in a bowl. Love how easy the recipe is thanks to the Instant Pot!
Jessica Formicola says
This pork looks so flavorful and delicious! I will definitely be breaking out my Instant Pot for this dish!
Maddie says
This looks like such a perfect meal for a cold night!
Alexandra says
This is such a full of flavour dish, and I love that it can be prepared in the instant pot!
Christina says
This was SO good, can't wait to make again!
Julia says
I'm so glad!
Amy Liu Dong says
Wow! Another Asian cuisine, that looks so delicious and yummy. The texture and the juiciness of the pork make it so enticing and very tempting. Thanks for sharing this with us, can't wait to make this at home.
HEATHER PERINE says
I love ordering pork belly out at a restaurant, but never though to try and make it at home. Always seems complicated, so I'm excited to try this recipe!
FOODHEAL says
I never heard of a pork belly recipe before, thank you I have learned something. I love the bright gorgeous green color of the veggies.
Amanda Marie says
I really like pork belly, but haven't tried it at home, can't wait to try this it looks so good.
Beth says
Based on the seasonings, this Instant Pot pork belly must be as aromatic as it is flavorful. The blanching step is a helpful tip.
Uma Srinivas says
I love the star anise spice and I will add it to my rice recipes. Never knew this could be added to the meat recipes too...
Instant pot makes wonders nowadays 🙂
Erin says
Wait, what?! 15 minutes? That is crazy. I made pork belly once and I don't even know how many hours that took. ? I definitely need to try your pressure cooker method!
Julia says
Haha the first time we made crispy roasted pork belly, it took us an entire afternoon. The kitchen was so hot from having the oven running for an hour, definitely not fun!
Jacqueline Debono says
I've never actually cooked pork belly but I've had it in restaurants. This recipe looks so good. So great it can be made in the Instant Pot!
Julia says
Definitely used to be an indulgence at restaurants for us too, but learning to cook it this way makes it so much easier!
Alex says
I found some Shaoxing wine in the cupboard the other day and was wondering what to do with it. Now I know! I can't wait to give this fantastic looking recipe a go.
Julia says
Shaoxing wine is amazing for any types of meats! It helps to add another depth of flavor 🙂 I always add a small swish any time I cook pork or beef.
wendy says
Hi, just a question. it says at the top of the recipe that cook time is 50 mins, and in the recipe it says cook for 15 mins. is the rest of the cooking time for the natural release?... or was there a typo?
Julia says
Hi Wendy, the 15 minutes is the time to set on the pressure cooker. However, the full cook time of 50 minutes includes the initial saute in the IP (steps 3-6), and also includes the time it takes for the IP to build up pressure in addition to the time it takes for natural release. Hope that helps!
Matt says
We have made this several times. Absolutely amazing recipe! Thanks Julia!
Julia says
I'm so glad you've enjoyed it!