4 tablespoonschinese cooking wine You can use your favourite white wine instead
2piecesstar aniseBroken up
For the stove top cooking part
2 tablespoonsdark soy sauce
2 tablespoonsbrown sugar
Cut the pork belly up into 2 centimetre thick chunks. This is the traditional Chinese way of serving it. If you're serving this western style with sides, you may want to cut into bigger serving sizes.
Place meat in pressure cooker, along with the other seasoning ingredients and cook for 15 minutes.
Remove all the ingredients from the pressure cooker and place in a large non-stick pan. Don't be alarmed if there seems to be more liquid, this is normal. Add the additional soy sauce and the brown sugar. Bring to a boil and then turn it down to a slow simmer. Cook until the liquid condenses into a thick gravy (about 25 minutes).That's it, ready to serve!
For more wow factor, you could also keep the meat as one single large slab and serve it whole, to be cut up at the table. You'll want to cook the meat for a bit longer in the pressure cooker if you do this.