Lor bak 卤肉
- Buy pork belly (sam zham bak) from the butcher and ask him to help chop it into smaller pieces (but not too small because they will disintegrate after boiling)
- Boil a few hard-boiled eggs in advance if you want to add them to the dish
- Blanch the pork for 2-3 minutes
- In the pressure cooker, fry shallot until golden (or use fried shallot and oil), and add garlic (use the sauté function)
- Add sugar and let it caramelize lightly
- Add the pork and cook until it’s lightly browned
- Stir in light and dark soy sauce, Shaoxing wine, five-spicy powder, and white pepper
- Add water and bring to boil (you could add anise, cinnamon, and bay leaf if you don’t mind the taste)
- Reduce to a simmer for 1.5 hours or cook in the pressure cooker for 30 minutes (add the eggs in the last hour)
- Open the cover to reduce the sauce if necessary