1 Pressure Cooker, either stove-top or electric (I used the Ninja Foodi Max)
Ingredients
800gpork belly slices
40mlKecap Manisapprox 45 g most supermarkets have it in the oriental section, with the soy sauce etc, sometimes called Kicap Manis)
1tablespoonsoy sauce
1teaspoonShaoxing rice winemost supermarkets have it in the oriental section
100mlwater
5star anise
200gmushroomswhite or chestnut mushrooms work well, sliced in thin wedges
1red onionsliced in thin wedges, save a handful for serving
Instructions
Place the pork belly slices in the inner pot and coat well in the kecap manis.
Add the soy sauce, rice wine, water and star anise.
Pressure cook 25 minutes, at the end do a Natural Pressure Release (NPR), this means letting the float valve pop back down of its own accord.
Once the float valve has popped back down and the lid is safe to open, stir in the mushrooms and red onion. If you're in a bit of a hurry, you can vent the remaining steam after 10-15 minutes but try not to do it any earlier as it can toughen up the meat.
Now you have two options:
Sauté
Sauté to reduce with the lid off.
Air fryer lid
Use the air fryer lid at 210ºC, check after 10 minutes and continue if necessary. You want it sticky and caramelised if you have time
Discard the star anise and serve.
Notes
Delicious in wraps, buns, with rice, stirred through noodles, on its own…This is an amazing way of cooking pork belly as it is melt in the mouth tender after pressure cooking.Equipment used: Ninja Foodi Max multicooker