Braised Pork Belly (Hong Shao Wu Hua Rou)

Pork belly 450g Soy sauce 100cc Water 600cc Rock sugar 1.5t Shaoxing wine 25cc Bay leaves 2 pcs 1. Wash and cut pork belly into chunks/Blanch the meat chunks in cold water until boiling/Remove, rub clean, and drain. 2. In a pressure cooker, add a little oil and pan-fry the meat until golden brown (Maillard reaction), releasing a rich aroma/Add rock sugar, soy sauce, wine, and bay leaves in order/Stir-fry evenly over low heat/Add boiling water to cover about 80% of the ingredients/Bring to a boil and let the alcohol evaporate slightly/Close the pressure cooker lid/Once it starts whistling, set a timer for 8 minutes. If you prefer a softer, chewier texture, you can extend the time to 15 minutes/Once the pressure is released, you can open the lid and enjoy 😋😋