Chinese Braised Pork Belly

Braised pork belly is a Chinese old time favorite. It is easy to cook and the ingredients doesn't cost much. I cook this dish whenever I crave for sinful soft luscious fat and flavorful meat. Unlike the old style of braising which could take hours, I prefer to cook using pressure cooker, the meat is unbelievably soft and tender in just under 30 minutes.



Ingredients:

500g pork belly, cut into big chunks
6 dried mushrooms, pre soaked
2 star anise
1 cinnamon
1 tsp five spice powder
1 tbsp pepper
4 cloves garlic, minced
1 tbsp dark soy sauce
1 tbsp sweet soy sauce
1 tbsp oyster sauce
3 tbsp soy sauce
1/4 cup Shao Xing wine
1 cup water

Methods:
1. Sauté the garlic over medium heat until fragnant. Turn up the heat to high and add pork belly, dark soy sauce and pepper. Cook for about 2 minutes.
2. Transfer to pressure cooker. Add the remaining ingredients.
3. Cook over medium heat for 20- 30 minutes.

I normally add boiled eggs but this time I ran out of eggs =( To braise in normal pot, double the amount of water and simmer for about 1.5-2 hours.