@Stealth83 : Just for you (and anyone else). Copy & Paste into any recipe system you use and you should be good. Or just print it, but I like permanent copies myself.
IP Taiwanese Pork with Rice
2 lbs pork butt
1 cup of fried shallots (either buy packaged ones to save time or fry them and use the oil for cooking)
1/2 cup of soy sauce
1/2 cup of Chinese cooking wine/rice wine or dry sherry
2.5 tbsp of sugar
1.5 tbsp of Five spice powder
3 cups of water
1. cut pork butt into cubes or small strips
2. Fry shallots with cooking oil if not packaged, once it's brown, scoop them up on the side for topping later, and keep the oil
3.sauté pork with shallot oil until no longer pink
4.add soy sauce, chinese cooking wine, sugar, five spice powder, water to mix
5. simmer until sauce thickens, about 45-60 minutes, but the longer it simmers the better flavor, adjust flavor per personal liking with soy sauce or sugar, sometimes I also add more water to simmer longer.
6.I add peeled hard boiled eggs into the simmering pot too
IP Instructions:
1. Saute meat in the Instant Pot for 2-3 minute or until it is no longer pink (I had to do it it in batches)
2. Add in soy sauce, dark soy sauce, Chinese cooking wine, five-spice powder, sugar, and mix
3. Pour in 2 cups of water and set the instant pot to "pressure cook" for 20 minutes
4. After 20 minutes, quick release and add in 1 cup of fried dried shallots. Mix well to ensure everything is combined
5. Pressure cook for another 15 minutes and let it natural release
6. OPTIONAL: if you want to make marinated eggs, instead of natural release, do a quick release and add in 8 peeled hard-boiled eggs and let it simmer for another 30 minutes.
From Pearland Jacquelinelee,
tiffycooks.com/authentic-taiwanese-braised-pork-rice-instant-pot-easy/
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