I developed an Instant Pot Braised Pork Shoulder that combines Shaoxing wine, star anise, soy, and rock sugar to produce a complex, lacquer-like sauce.

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I still get a little thrill when pork belly goes from raw slabs into that lacquered, melt in your mouth thing I can’t fully explain. I played with Shaoxing wine and slow pressure to wake up the fat and it became something wildly addictive.

I’ve chased versions labeled Taiwanese Braised Pork Belly Instant Pot and also the simpler Asian Braised Pork, and this one sits between both, familiar but kind of wrong in the best way. You might roll your eyes at how elegant a pressure cooker can be, but trust me, once you taste it you’ll want to argue about it.

Ingredients

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Pork belly brings rich fattiness and protein, lots of calories but so flavorful.
Light soy gives salty umami, adds sodium and savory balance to the braise.
Dark soy gives deep color and a hint of caramel like sweetness.
Rock or brown sugar caramelizes, sweetens and thickens the sauce, pure carbs.
Shaoxing wine adds savory aroma, bright acidity and helps tenderize the pork.
Chicken stock gives body and extra flavor, water keeps it simple and less salty.
Fresh ginger and garlic cut richness, bring heat and aromatic freshness.
Star anise and cinnamon add warm sweet notes, peppercorns give tingling numb zing.
Scallions add a bright oniony crunch for contrast, some fiber and color.

Ingredient Quantities

2 lb (900 g) pork belly, skin on or off, cut into 1 1/2 inch pieces

1 tbsp neutral oil (vegetable or peanut)

2 tbsp rock sugar or 2 tbsp packed brown sugar

3 tbsp light soy sauce (45 ml)

1 tbsp dark soy sauce (15 ml)

3 tbsp Shaoxing wine (45 ml) or dry sherry

1 cup (240 ml) low sodium chicken stock or water

4 slices fresh ginger

4 cloves garlic, lightly smashed

2 star anise

1 small cinnamon stick

1 tsp Sichuan peppercorns (optional)

2 scallions (green onions), plus extra for garnish

How to Make this

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1. Pat the pork belly dry and cut into 1 1/2 inch pieces, score the skin if it’s on, season very lightly; set Instant Pot to SAUTE and heat 1 tbsp neutral oil, then brown the pork in batches until nicely caramelized and some fat renders, about 3–4 minutes per side, remove and set aside.

2. With pot still on SAUTE add 2 tbsp rock sugar or packed brown sugar and stir until melted and amber, don’t let it burn, then pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce and 3 tbsp Shaoxing wine to deglaze, scraping up the browned bits.

3. Return the pork to the pot, add 1 cup low sodium chicken stock or water, 4 slices ginger, 4 lightly smashed garlic cloves, 2 star anise, 1 small cinnamon stick, 1 tsp Sichuan peppercorns if using, and the white parts of 2 scallions; make sure meat is mostly submerged.

4. Cancel SAUTE, lock the lid, set vent to sealing and pressure cook on High for 25 minutes (use 30 minutes for bigger/thicker pieces).

5. Let the pressure release naturally for 10 to 15 minutes, then quick release any remaining pressure and open the lid carefully.

6. Remove the pork with a slotted spoon and skim off excess fat from the surface of the sauce if you want it less greasy, or refrigerate and remove fat later, either way keep the sauce in the pot.

7. Switch to SAUTE and reduce the sauce until glossy and syrupy, about 6–10 minutes, stirring and scraping the bottom so it doesn’t stick; for a thicker glaze you can whisk 1 tsp cornstarch with 1 tbsp water and stir in at the end.

8. Return the pork to the pot, toss to coat in the reduced sauce and simmer 1–2 minutes so everything is lacquered, remove whole star anise and the cinnamon stick if you prefer.

9. Scatter sliced green parts of the scallions over the pork for garnish, taste and adjust with a splash more soy or a little sugar if needed.

10. Serve hot over steamed rice, keep leftovers refrigerated and reheat gently so the sauce stays glossy.

Equipment Needed

1. Instant Pot or other electric pressure cooker with locking lid and sealing vent
2. Chef knife
3. Cutting board
4. Tongs (for turning and removing pork)
5. Slotted spoon (to lift pork and skim)
6. Wooden spoon or silicone spatula (for stirring and scraping)
7. Measuring spoons + 1 cup measuring cup
8. Small bowl and whisk/fork (for cornstarch slurry)

FAQ

Q: Can I use pork shoulder instead of pork belly? A: Yes, you can. Pork shoulder works well and will still get tender, but it is leaner so the texture is less gelatinous. Cook shoulder a bit longer under pressure, about 30 to 35 minutes high pressure with a natural release, while pork belly is usually great at 25 minutes with a natural release of 10 to 15 minutes.

Q: Do I have to brown the pork first? A: It's not strictly required, but you really should. Searing in the Instant Pot on Sauté melts some fat and gives deeper caramelized flavor, and melting the rock sugar to a light caramel makes the sauce richer. If you skip it, the dish will still be fine, just flatter tasting.

Q: What can I use instead of Shaoxing wine? A: Dry sherry is the closest swap and works fine. Mirin or sake can be used too. If you want no alcohol at all, use low sodium chicken stock with a splash of rice vinegar or apple cider vinegar to add acidity, but the final flavor won't be exactly the same.

Q: My sauce is too thin, how do I thicken it? A: After pressure cooking, remove the meat and switch the pot to Sauté to reduce the liquid until syrupy, stirring so it doesn't burn. Or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the hot sauce, cook a minute until glossy. Don't add too much cornstarch or it'll get gummy.

Q: Are Sichuan peppercorns necessary and how should I use them? A: They're optional. They add a tingly, citrusy numbness that pairs great with braised pork. Toast them briefly in the pan to wake up the oils then add whole to the braise and fish them out before serving, or crush a small pinch into the sauce at the end if you want the sensation in every bite.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. To reheat, thaw overnight if frozen, then warm gently on the stove with a splash of stock or water so the sauce doesn't dry out, or microwave in short bursts stirring between them.

Instant Pot Chinese Braised Pork Recipe Substitutions and Variations

Pork belly: swap for pork shoulder or bone in pork butt. Same weight works fine but shoulder needs a bit more time to get tender, trim some fat if you want it less rich. If you want a lighter version use dark meat chicken thighs, the sauce still tastes great tho.
Rock sugar or brown sugar: use granulated sugar or palm sugar, same volume. Or use honey or maple syrup for a rounder sweetness, use about 1 to 1 1/2 tablespoons honey for every 2 tablespoons sugar and reduce liquid a touch.
Shaoxing wine: use dry sherry or mirin plus a splash of rice vinegar for acid. For an alcohol free option use low sodium chicken stock or a little apple juice with vinegar, same amount, just taste and adjust.
Light soy sauce: swap with tamari for gluten free cooking, or coconut aminos for soy free. If you only have regular soy sauce use less or dilute with a bit of water and taste as you go because it is saltier.

Pro Tips

1) Dont crowd the pot when browning. Do it in batches and let each piece sit without moving until it gets a deep caramel, you want good fond on the bottom for flavor and less rubbery pork.

2) Watch the sugar like a hawk when melting it. As soon as it turns amber add the soy and wine to stop it from burning, it can go from perfect to bitter in seconds. If you accidentally overcook the sugar, add a splash of hot stock or water to loosen and mellow it.

3) Let the pressure release naturally for at least 10 minutes. Quick releasing too soon can make the pork tough, natural release helps the collagen relax and gives that melt-in-your-mouth texture.

4) Skim fat before you reduce the sauce for a glossy finish. If you want extra shine and cling, reduce slow on medium-low and finish with a tiny cornstarch slurry or a small knob of butter and a splash of Shaoxing or vinegar to brighten the sauce. Reheat leftovers gently so the glaze doesnt break.