- For the Pork1 kg Pork belly3 stalks spring onions (End piece)6 slices of ginger6 cloves of garlic2 tbsp rice winepinch of salt
- For the Sauce2 tbsp brown sugar2 tbsp light soy1 tbsp Lee Kum Kee Panda brand Oyster sauce 1 tbsp dark soy1 cup of water
- Pre-boil 1kg pork belly in water together with 6 cloves garlic, 3 stalks spring onions (bottom of stem), 6 slices of ginger, 2 tbs rice wine and a pinch of salt for 25-30min, then drain and slice into bite sized pieces.* If your meat comes in small chunks, boil for 10-15min.For the sauce, mix in a bowl 2 tbsp brown sugar, 2 tbsp light soy and 1 tbsp dark soy.Also, prepare 1 cup of water.In a pressure cookerOn saute mode, add in pork and a bit of the water, then sauce mixture. Stir and mix well. Pour in remaining water. When everything comes to a boil, close lid and switch to Manual mode. Pressure cook for 30min, natural release. When the pin drops, open the lid. Add corn flour mixed in a little water and boil on Saute mode until the sauce thickens. Serve with rice and blanched baby bok choy or vegetable of choice.
Brands and product used
- Lee Kum Kee - Panda Brand Oyster Sauce