Tender Pork Belly in a Rice Cooker

Ingredients

• Pork belly (Cut into bite-sized cubes)
• Cold water (Enough to cover the meat during blanching)
• Scallions (Some for blanching and chopped scallions for finishing)
• Ginger
• Cooking wine
• Star anise
• Cinnamon
• Dried chilies
• Light soy sauce
• Dark soy sauce
• Oyster sauce
• Yellow rock sugar (A handful)
• 1 lata Beer (Do not add water to the rice cooker)

Steps

1. 1

   Cut the pork belly into bite-sized cubes and place them in a pot with cold water, scallions, ginger, and cooking wine.

2. 2

   Bring the water to a boil. Skim the foam from the surface and cook the meat for 2 minutes.

3. 3

   Remove the pork belly, rinse it with warm water, and drain well.

4. 4

   Transfer the drained meat to the rice cooker.

5. 5

   Add the star anise, cinnamon, dried chilies, light soy sauce, dark soy sauce, oyster sauce, and a handful of yellow rock sugar.

6. 6

   Pour one can of beer into the rice cooker; do not add water. Mix all the ingredients well.

7. 7

   Close the lid and cook for about 40 minutes, until the pork belly is tender and coated in a rich sauce.

8. 8

   Sprinkle chopped scallions on top and serve hot.

Notes

The source does not specify the quantities of the pork belly, aromatics, sauces, or spices. The recipe also does not indicate the cooking program or mode for the rice cooker.

Nutrition per serving

• main course
• braise
• pork
• rice cooker
• with beer
• Chinese cuisine