Instant Pot Taiwanese Braised Pork (Lu Rou Fan)

A beloved Taiwanese comfort food: melt-in-your-mouth pork belly simmered in a savory-sweet-umami sauce, served over rice. This recipe makes it easy with the Instant Pot while keeping authentic flavors.

đź›’ Ingredients

Pork & Aromatics

  • 1.5 lbs pork belly (with skin), cut into small strips

  • 8 garlic cloves, minced

  • 4 slices ginger

  • ÂĽ cup fried shallots (or minced shallots)

  • 2–3 whole star anise

  • 2 bay leaves

  • ½ tsp five spice powder

  • ÂĽ tsp ground white pepper

Seasonings & Liquid

  • 1 cup cold water

  • 3 tbsp Taiwanese soy sauce (or regular)

  • 1 tbsp dark soy sauce

  • 1 tbsp Shaoxing wine

  • 1 tbsp Chinese black vinegar (optional but adds depth)

  • 2 tbsp brown sugar

Finishing Touches

  • 1.5 tbsp unsalted butter

  • Salt & sugar, to taste

  • Optional: 3–6 soft or hard-boiled eggs

  • Garnish: green onions, thinly sliced

  • Oil for sautĂ©ing (e.g., 1 tsp peanut oil)

🔪 Instructions

1. Brown the Pork

  1. Turn Instant Pot to Sauté More and wait for “HOT”.

  2. Add 1 tsp oil, coat the pot.

  3. Lightly salt pork skin side, place skin-side down.

  4. Brown all sides (5 mins per large side, 3 mins per small). Set aside.

2. Caramelize Sugar (Flavor Boosting Step)

  1. Add 1.5 tbsp butter to the pot.

  2. Stir in 2 tbsp brown sugar and let it caramelize (deep brown color), ~2 mins.

  3. Immediately add fried or minced shallots to prevent burning.

  4. Add garlic and ginger, sauté 1 min.

3. Deglaze

  1. Add 1 tbsp Shaoxing wine and 1 cup water.

  2. Scrape up brown bits with a wooden spoon. Stir.

4. Add Flavorings & Pressure Cook

  1. Add:

    • Star anise, bay leaves

    • Soy sauces, black vinegar

    • Five spice, white pepper

  2. Stir and return pork to pot (cut into strips if not already).

  3. Ensure pork is partially submerged in sauce.

  4. Close lid, set valve to Sealing.

  5. Pressure cook on High for 20 minutes, then Natural Release for 10 minutes.

5. Thicken Sauce & Finish