Instant Pot Taiwanese Braised Pork Rice With Eggs
This Instant Pot Taiwanese braised pork rice is made with tender pork belly, lean ground pork, fried shallots, hard-boiled eggs, soy sauce, Shaoxing wine, and fragrant Chinese five-spice. The sauce is savory, slightly sweet, rich, and aromatic, making it perfect for spooning over warm rice with crisp cucumber and fresh green onions.
Servings 6 servings
Ingredients
For the braised pork
- 3/4 pound pork belly cut into small pieces
- 3/4 pound lean ground pork
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 2 garlic cloves minced
- 1 1/2 tablespoons Chinese five-spice powder
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 6 tablespoons Shaoxing wine
- 3 cups water
- 3 shallots finely chopped and fried until golden
- Hard-boiled eggs peeled
For serving
- Warm cooked rice
- Sliced cucumber
- Chopped green onions
Instructions
- Set the Instant Pot to Sauté. Add the pork belly and lean ground pork, then cook until lightly browned, breaking apart the ground pork as it cooks.
- Add the light soy sauce, dark soy sauce, garlic, Chinese five-spice powder, honey, brown sugar, Shaoxing wine, and water. Stir well and scrape the bottom of the pot.
- Secure the lid and cook on High Pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.
- Set the Instant Pot back to Sauté. Stir in the fried shallots and add the hard-boiled eggs.
- Simmer uncovered for 15 minutes, then serve over warm rice with sliced cucumber and chopped green onions.