Tender Pork Belly in a Rice Cooker

Ingredients

• Pork belly (Skin-on; quantity unspecified)
• Warm water (For soaking the pork belly; quantity unspecified)
• Salt (Some for soaking and some for seasoning; quantity unspecified)
• Vinegar (A little, for soaking; quantity unspecified)
• Ginger (Sliced; quantity unspecified)
• Scallion (To line the rice cooker; quantity unspecified)
• Star anise (Quantity unspecified)
• Cinnamon (Quantity unspecified)
• Bay leaves (Dried; quantity unspecified)
• Dried chilies (Quantity unspecified)
• White pepper (Quantity unspecified)
• Light soy sauce (Quantity unspecified)
• Dark soy sauce (Quantity unspecified)
• Rock sugar (A little; quantity unspecified)
• 1 lata Beer
• Scallion (Fresh, for garnish; quantity unspecified)

Steps

1. 1

   Heat a dry skillet over high heat. Place the pork belly skin-side down and sear it until the skin is golden brown.

2. 2

   Soak the pork belly in warm water for 2 minutes. Scrape the skin to clean it, then cut the meat into large pieces.

3. 3

   Place the pork belly pieces in water with salt and a little vinegar. Soak them for 10 minutes.

4. 4

   Rinse the pork belly thoroughly and drain it.

5. 5

   Cover the bottom of the rice cooker with slices of ginger and scallion.

6. 6

   Add the pork belly, star anise, cinnamon, dried bay leaves, and dried chilies to the rice cooker.

7. 7

   Season with salt, white pepper, light soy sauce, dark soy sauce, and a little rock sugar.

8. 8

   Pour one can of beer into the rice cooker and close the lid.

9. 9

   Select the rice cooker's normal cooking program and let the cycle finish.

10. 10

    Garnish the cooked pork belly with fresh scallion before serving.

Notes

Quantities are not provided for most ingredients, and the duration of the cooking cycle is unspecified. The beer can is estimated as a standard 355 ml can for the nutrition data.

Nutrition per serving

• main course
• dairy-free
• rice cooker cooking
• pork
• Asian-inspired