Description
Tender, melt-in-your-mouth pork belly slowly braised in a rich, savory-sweet soy sauce broth. The slow cooking allows the pork to become incredibly soft. Add boiled eggs for the perfect comforting meal.
I used an Instant Pot for this dish, but you can use any appliance with a slow cooker option, like a Crock Pot!
Ingredients
Units
Scale
- 2 lb boneless pork belly, cut into 1 inch pieces
- 6 cloves garlic, minced
- 1 onion, diced
- 5 tbsp soy sauce
- 1 tbsp dark soy sauce (or substitute regular soy sauce)
- 1 1/2 tbsp brown sugar
- 2 tbsp mirin
- 4 1/2 cups water
- 4 eggs
Instructions
- Set the Instant Pot to Sauté. Add the pork belly and cook for about 15 minutes, stirring every 5 minutes (you want to make sure the pork gets a little bit of a sear), until lightly browned.
- To the Instant Pot, add the diced onion, minced garlic, brown sugar, soy sauce, dark soy sauce, mirin, and water. Stir to combine.
- Place the lid on the Instant Pot and set the steam release valve to Venting. Select the Slow Cook function, choose the More setting, and cook for 5 hours 30 minutes.
- About 1 hour and 30 minutes before the pork is finished cooking, bring a pot of water to a boil. Gently lower in the eggs and boil for 7 minutes 30 seconds (this is the best time I’ve found to avoid overcooking the eggs in the broth later on).
- Transfer the eggs immediately to an ice bath, peel, and add them to the Instant Pot. Continue cooking for the remaining hour so the eggs can absorb the braising liquid.
- Serve the braised pork belly and eggs over steamed rice with a spoonful of the braising broth.
- Prep Time: 5 minutes
- Cook Time: 5 hours 45 minutes