Taiwanese Braised Pork

Name: Taiwanese Braised Pork Belly (Pressure Cooker)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1.5 lbs pork belly, sliced; 4 cloves garlic, minced; 1 inch ginger, in knobs; 1 cup chicken broth; 1 tbsp light soy sauce; 2 tbsp dark soy sauce; 2 tbsp Shaoxing cooking wine; 1 tbsp brown sugar; 1/2 tsp five-spice powder; 4 eggs, hard-boiled and peeled; cooked white rice, for serving; 1 scallion, chopped for garnish

This Taiwanese Braised Pork is a pressure-cooker rendition of the classic lu rou fan, featuring melt-in-your-mouth pork belly in a savory-sweet soy glaze with five-spice and hard-boiled eggs. It comes together quickly while delivering the deep, layered flavors of a slow-braised dish.

🌍Taiwanese 🏷️Taiwanese braised pork 🏷️Pork belly 🏷️Lu rou fan 🏷️Pressure cooker Five-spice

🏷️

🏷️Comfort food

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs pork belly, sliced
4 cloves garlic, minced
1 inch ginger, in knobs
1 cup chicken broth
1 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp Shaoxing cooking wine
1 tbsp brown sugar
1/2 tsp five-spice powder
4 eggs, hard-boiled and peeledoptional
cooked white rice, for serving
1 scallion, chopped for garnishoptional

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Instructions

1
Add the sliced pork belly, minced garlic, and ginger knobs to the inner pot of a pressure cooker.
2
Pour in the chicken broth, light soy sauce, dark soy sauce, Shaoxing cooking wine, brown sugar, and five-spice powder.
3
Stir all the ingredients together to combine.
4
Secure the lid on the pressure cooker and set it to the 'Meat/Stew' function for 20 minutes on high pressure.
5
Optionally, while the pork is cooking, boil and peel 4 eggs to make tea eggs.
6
Once the pressure cooking cycle is complete, carefully release the pressure. Open the lid and add the peeled hard-boiled eggs to the pot.
7
Set the pressure cooker to the 'Sauté' function. Simmer the sauce for 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency.
8
Serve the braised pork and eggs over a bowl of hot cooked rice. Garnish with chopped scallions if desired.

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Tips & Notes

Pro tips

Sear the pork belly in the pressure cooker on sauté mode before adding liquid to develop a flavorful crust.
Add peeled hard-boiled eggs in the last 5 minutes of pressure-cooking so they absorb flavor without overcooking.
Use natural release for at least 10 minutes after cooking to keep the pork tender and prevent it from drying out.
Skim excess fat from the surface after cooking if you prefer a leaner sauce, or leave it for authentic richness.

Substitutions

Shaoxing cooking wine → dry sherry or sake (use equal amount)
Light soy sauce → regular soy sauce (reduce dark soy to 1 tbsp to avoid over-saltiness)
Five-spice powder → 1/4 tsp star anise + pinch of cinnamon and cloves (coarser texture but similar profile)

Storage & make-ahead

Store braised pork in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop with a splash of broth or in the pressure cooker on low for 5 minutes.

Equipment

pressure cooker (electric or stovetop)

Common Questions

Can I use a regular pot instead of a pressure cooker?

Yes. Brown the pork, then simmer covered for 90–120 minutes until very tender, checking liquid levels and adding broth as needed.

What cut of pork works best?

Pork belly is traditional and becomes silky when braised. Pork shoulder or butt also work well and may require similar cooking time.

Can I make this ahead?

Yes. Braise fully, cool, and refrigerate up to 3 days; reheat gently on the stovetop or in a pressure cooker with a splash of broth.

Is dark soy sauce essential?

Dark soy sauce adds color and depth. Light soy alone will work but produces a lighter sauce; consider adding a pinch of molasses if substituting.

How do I know when the pork is done?

The meat should shred easily with a fork and the fat should be translucent. In a pressure cooker, 20–25 minutes at high pressure typically achieves this.