Spicy Sesame Shoyu Pork Belly with Sweet Chili Bok Choy by Rich Lum

Rich Lum

www.facebook.com/groups/2458918657696347/
Cooked in two 6 qt IP’s on HP

2 to 3 pounds pork belly *. See Notes

2 cloves garlic, finely minced

1 teaspoon dried red chili flakes

¾ cup soy sauce

¼ cup water

2 Tablespoons rice vinegar

3 tablespoons brown sugar, packed

1 tablespoon sesame oil

¼ teaspoon ground black pepper

¼ teaspoon salt

1 tablespoon sesame seeds

4 stalks green onions, chopped

Cornstarch slurry

Bok Choy chopped

Sliced mushrooms 3 to 5...I used button mushrooms

Julienned ginger..3 to 4 quarter sized rounds

Minced garlic..2 cloves

¼ cup Sweet chill sauce

Place all of the ingredients (except the sesame seeds, pork belly, and green onions) into your IP pot. Whisk to combine.

Add the pork belly pieces and toss to coat with the marinade

Close and seal your lid

Set your pot to Manual 40 minutes

Allow a 10 minute NPR

Open your pot and set to Sauté

When the liquid starts to bubble add the cornstarch slurry a little at a time and stir until it reaches your desired thickness

Add in the chopped green onion and sesame seeds

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In IP #2

Place the chopped Bok Choy, ginger, garlic and mushrooms in a 7x3” cake pan with an ⅛ cup of water

Add ¼ cup sweet chili sauce

Cover tightly with foil

Add 1 cup of water and your trivet to your pot

Close and seal the lid

Set your pot to manual or pressure cook 7 minutes... do a Quick Release when the cook time has ended

Pork Belly*

Poke the fat cap of the pork with a fork and cut the stripe into 1” pieces

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, I pour the water into a fat separator. The water is poured down the sink, the cooled oily water goes into a zip bag.....rinse and wipe the pot

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