Braised Pork Belly and Braised Eggs (滷肉飯)

Found this recipe on Angel Wongs Kitchen  for Braised Pork Belly 滷肉飯 (Lǔ ròu fàn) using a pressure cooker to speed things up.

Braised Eggs

• eggs (however many you want to cook)
• water

1. Enough water to cover the eggs by about an inch.
2. Bring water to boil
3. Put in eggs for 12 minutes
4. Put eggs into an ice bath for 15 minutes
5. Peel
6. Add to braised pork belly stew below.

Braised Pork Belly

• 2 lb. boneless pork belly
• 2 Tbsp. minced garlic
• 2 Tbsp. brown sugar (or rock sugar)
• 1/2 cup light soy sauce
• 2 Tbsp. rice wine
• 3 Tbsp. dried shallot
• 1 tsp. five spice powder
• 1/2 tsp.  white pepper
• 1 tsp. salt
• 2 Tbsp. dark soy sauce
• 3 3/4 cups filtered water for instant pot (4 cups or more to cover meat for slow cook)

1. Cut pork belly into 1" pieces.
2. Brown the pork and add to instant pot.
3. Add the rest of the ingredients to the instant pot.
4. Set pot to pressure + high for 30 minutes (actual cook time will be longer because the pot needs to pressurize).
5. Once done, add the boiled eggs.