I received many requests for more instant pot recipes after i shared my slow cooker chicken wings recipe.
Taiwanese Ground Pork And Pickled Cucumbers
Braise pork belly (dong po rou) is surprisingly simple to prepare because it only involves six braised pork belly is also called dong po rou, a famous recipes pass down the generations since when the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
Recipe Summary Taiwanese Ground Pork And Pickled Cucumbers
This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.Ingredients | Chinese Pork Belly Recipes Instant Pot
1 tablespoon Chinese rice wine
1 tablespoon soy sauce paste
1 tablespoon soy sauce
1 teaspoon white sugar
3 dashes ground white pepper
½ pound ground pork
⅓ cup Taiwanese pickled cucumbers with brine, chopped
1 tablespoon vegetable oil
2 small shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ teaspoon ground star anise
1 ½ cups water
¼ teaspoon sesame oil
2 green onions, chopped
Directions
Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
Mix ground pork with brine from cucumbers together in a bowl.
Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
Top pork mixture with sesame oil and green onions.
Substitute 1/8 teaspoon Chinese Five-Spice powder for the ground star anise if desired.
Info | Chinese Pork Belly Recipes Instant Pot
prep:
15 mins
cook:
17 mins
total:
32 mins
Servings:
2
Yield:
2 servings
