Instant Pot Taiwanese Braised Pork Belly (Lu Rou Fan)

hi guys this is Jessie at Ice or Rice.
today I’m going to show you how to make this Taiwanese braised pork belly with a
pressure cooker. it’s one of the most popular comfort foods in Taiwan, even in
mainland China. The pork belly is cut into small pieces and cooked to tender
and juicy with a soy sauce based broth. the pork melt in your mouth and make it
the most comforting dish that you just can’t stop eating. so let’s start cooking! for the pork belly, we want to choose
the one that has even layers with skin on and then we are going to cut it into half inch strips and then cut into pieces cut the shiitake mushrooms into pieces select the “sauté” function and then press “adjust” to switch to “more” for browning. once the pot is hot, add vegetable oil to coat the bottom and then add pork belly. give it a stir so that it’s not sticking to the bottom after three to five minutes, add ginger garlic mushrooms dried shrimps, dark soy sauce for coloring and thicker texture shaoxing wine one cinnamon, star anise, rock sugar, and
one cup of hot water and lastly this fried shallot is a must
ingredient to make this dish super delicious so you can make this at home
and I have the instruction below in the recipe or you can buy it in an Asian
grocery store. after everything is added, select the “manual” function and then set
timer for 20 minutes. for a regular pot you have to cook at least 1 hour to make the pork juicy and tender now you just need 20 minutes. Looks good! Since we are using pork belly we have to skim off the fatty oils from
the top and then taste if you want to add more soy sauce or dark soy sauce and this is up to you I just added 1 tablespoon of soy sauce and if you want to thicken the sauce mix 2 tablespoons of water with 1 tablespoon cornstarch
and add it to the pork. cook until the sauce is thickened. tah-dah there’s the pork-belly does it look delicious? and then I make
my own marinated soft-boiled egg for the recipe of the egg, I have the link in the description below. don’t forget to cook more rice! So this is how you make this
Taiwanese braised pork belly with a pressure cooker. you can use a regular
pot or slow cooker and I have the recipe and instructions on our website
please check that out. if you like this video please give me a thumbs up or subscribe to our YouTube channel. Until we eat again! bye!

24 comments on “Instant Pot Taiwanese Braised Pork Belly (Lu Rou Fan)”

  1. CutieMoli says:

    Thank you so much for this recipe. I've been looking everywhere for a way to make this dish without a slow cooker and make it look as delicious as the one I had in Taiwan! I'll definitely try this next week!

  2. Sandy's Kitchen says:

    I love lu rou fan so so much. I noticed that you added mushroom which is very interesting. May I know if it's your own cooking style or this is how authentic lu rou fan supposed to be?

  3. Dylan Rekal says:

    Great job! Looking forward to trying this πŸ™‚

  4. Thomas Pai says:

    I am making this right now. It smells really good!

  5. Petite Sweets says:

    I just stumbled across your channel and it looks great! I'd love to try this but what if I don't have a pressure cooker? How should I cook this?

  6. Simply Jean says:

    Great recipe! Taiwanese food is the best. πŸ™‚

  7. Art by Diorella says:

    Tonight I am making your ramen and tomorrow I'll be making a chicken version of this! So happy to have found your channel! <3

  8. PhΓͺu PhΓͺu says:

    omg … this is the best Taiwan food i have ever made <3 thanks for your direction <3 from Vietnam with love

  9. Blair Blanks says:

    This was very good but next time I will put the star anise and cinnamon in a tea strainer. They broke up during cooking and mixed into the broth, so some bites had a big chunk of star anise or cinnamon, which was not good.

  10. antra khurana says:

    Love your recipes and channel. Subscribed!

  11. eltubo242 says:

    looks really good but is there anything i can substitute the shaoxing wine with? also whats the difference between regular soy sauce and chinese? can they be substituted and if so how the flavor will change? I don't that much space and my cupboard is spitting spices every time i open it, thanks πŸ™‚

  12. Chocobo0Scribe says:

    Made this the other day! I had to improvise a bit with the ingredients but it turned out really good!

  13. tracy says:

    I can't wait to try this! Just wondering if I double the recipe would the cook time be the same??

  14. Kenny Chan says:

    Yes!! Thanks for posting.

  15. Joan Wu says:

    It's authentic Taiwanese recipe. πŸ‘

  16. george louie says:

    I've had this in bookmarked for awhile now, just got around to making it tonight inmy Instant Pot! Came out delicious!! So good… I doubled up the recipe and it easily fit into my IP.

  17. Olivia Mei says:

    This was so good. Please share more recipes and vids!

  18. Tonya Kimbril says:

    Looks delicious…

  19. Truth Hurts says:

    Thank you for sharing.
    Craving for this, after watching Mike Chen video eating braised pork bowl in Taiwan.
    So the closest I could do to try this by not going to Taiwan is cookng it by myself. Thanks again, saves me round trip ticket to taiwan. πŸ‘β˜Ί

  20. Jaime Escalante says:

    If you put the boiled eggs to cook with the meat, will the pot destroy them?

  21. Fayni Sung says:

    Love this recipe. I used this so many times and my family loves it. Can you add more authentic Chinese recipes using Instant Pot? Thank you for sharing your cooking skills.

  22. Jorn Navarre says:

    You really need to write up the recipe details and in the video details NOT on a separate website ..

  23. Nathan B says:

    Awesome videos! We need more!

  24. CLONDONH says:

    omg looks so good!!! have to try this recipe soon! thank you!

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