Pork belly is braised in a soy sauce or from your leftover soy sauce chicken mixture, shitake mushrooms, daikon and potatoes. This dish can either be made in a saucepan or instant pot.
Wash shitake mushrooms and soak in some of the soy sauce chicken mixture overnight.
Slice in half or 1" slices.
Brown pork
In saucepan or instant pot, heat with oil
1 Tbsp cooking oil.
Cook all sides until browned and fat starts to render.
Combine soy sauce from soy sauce chicken recipe
Cover meat with sauce from soy sauce chicken recipe
2 cups chicken soy sauce mixture
Add water
½ cup water
Add Shaoxing Chinese cooking wine
1 Tbsp Shaoxing Chinese cooking wine
Make soy sauce mixture from scratch
Combine ingredients in saucepan or instant pot
1 Tbsp Shaoxing Chinese cooking wine, 1 cups LIGHT soy sauce, 1½ cups water, 1 Tbsp DARK soy sauce, ¼ cup sugar, ¼ Tbsp Chinese five spice powder, 1 star anise, 1 small cinnamon stick
Making pork belly in saucepan
Braise pork belly in saucepan for one hour until tender, but not too soft.
Cool in refrigerator until fat solidifies. Remove as much fat as needed.
Making pork belly in instant pot
Pressure cook for 15 minutes.
Cool in refrigerator until fat solidifies. Remove as much fat as needed.
Preparing vegetables
Wash and peel daikon and potatoes.
Cut daikon and potatoes into 1½" cubes.
Cooking vegetables
After removing fat from pork belly, add vegetables to pork belly stew and pressure cook for another 15 minutes or cook in saucepan on stovetop for ½ an hour until potatoes and daikon are soft.
To thicken sauce, combine cornstarch and water to create a slurry.
1 Tbsp corn starch, ¼ cup water
Bring the stew to a boil, add cornstarch slurry and allow to thicken.