Pork Belly by Rich Lum

Rich Lum

Cooked in a 6 quart IP on HP

1 pound pork belly cut into 2” pieces (use a fork to poke holes in the fat before cutting)

½ cup sake

½ cup shoyu

6 to 7 quarter sized ginger rounds

2 cloves garlic, chopped

1 teaspoon Stevia ( or ½ cup white sugar)

¼ cup Mirin

Cornstarch slurry

Green onions chopped for garnish

Add the pork to your IP and cover with water

Close and seal your lid

Set the pot to manual 3 minutes. Do a Quick Release (QR) when the cook time ends

Remove the pork pieces and rinse with cold water

Discard the water in your pot, rinse and wipe the pot ( I used a second IP pot )

Mix the Shoyu, mirin, Sake, ginger, garlic and Stevia (or sugar) in the pot

Add the pork

Close and seal your lid

Set your pot to Manual 40 minutes

Allow a 10 minute NPR

Set the pot to Sauté

Pour in the cornstarch slurry a little at a time to thicken sauce

It’s not wise to pour the water down the sink drain after the first cook. I pour ice into the water.. the oil will solidify so you can scoop it out..I put it in a plastic bag and dispose of it..

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