Ingredients

• 2

  cup
  Organic White Jasmine Rice suggested substitutions
• 2 ¹⁄₄

  cups
  Water
• 1 ¹⁄₂

  lb
  Pork Belly, cut into strips
• 2 ¹⁄₂

  cups
  Hot Water
• 5
  Eggs, hard-boiled, peeled
• ¹⁄₄

  cups
  Shaoxing Wine or Hennessy
• ¹⁄₄

  cups
  Brown Sugar
• ¹⁄₄

  cups
  Sweet Soy Sauce
• 2

  tbsp
  Standard Soy Sauce
• 6
  Cloves Garlic, whole, peeled
• 2
  Cinnamon Sticks
• 4
  Pods Star Anise
• 2

  tbsp
  Corn Starch + 3 Tbsp. Water
• 1

  tbsp
  Avocado Oil
• 1

  tsp
  Fennel Seeds
• 1

  tsp
  White Peppercorns, ground
• 3
  Cloves, whole
• Sea Salt to taste
• Crispy Shallots, for garnish
• Green Onion, for garnish

Instructions

1. Combine 2 cups rice and 2 ½ cups water in an Instant Pot. Pressure-cook the rice: Close the lid of the pressure cooker, set the valve to “Sealing,” and start the pressure cooker on “High” for 5 minutes. Once completed, let the pressure naturally release for another 10 minutes before quick-releasing the remaining pressure. Set aside.
2. Set the Instant Pot to “Sauté” function. Add the oil, garlic, cinnamon, star anise, fennel seeds, and white peppercorns. Sauté for 2 minutes. Add the pork and sauté for 5 minutes. Add the wine or Hennessy and sauté for 2 minutes. Add the hot water, sugar, both types of soy sauce, and hard-boiled eggs.
3. Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 30 minutes. Once completed, quick-release the remaining pressure.
4. Steam the broccolini for 5 minutes and set aside.
5. Open the lid of the pressure cooker, remove the eggs, and add the cornstarch and water mixture. Set to “Sauté” and sauté while stirring constantly for 10 minutes, or until a sauce-like consistency is achieved. Add sea salt to taste.
6. On each plate, arrange the rice, broccolini, hard-boiled egg, and pork. Drizzle with extra sauce, garnish with crispy shallots or green onions, and enjoy!