Chinese Red Braised Pork Belly (Rice Cooker Method)

Steps

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1. 1
   Slice the skin-on pork belly into long strips, then cut into thumb-sized bite pieces. The skin's gelatin helps make the sauce rich and glossy.
   ▶ ≈0:21
2. 2
   Put the pork pieces into the rice cooker along with the scallions, garlic, ginger slices, cinnamon stick, and bay leaves (cinnamon and bay leaves are optional).
   ▶ ≈0:41
3. 3
   Season with the sugar, Chinese cooking wine, soy sauce, dark soy sauce, and either the dou ban jiang or oyster sauce.
   ▶ ≈1:06
4. 4
   Pour in 1-2 cups of water and mix well; the liquid level should sit slightly below the ingredients so it doesn't take too long to reduce.
   ▶ ≈1:26
5. 5
   Press the cook button and let it braise for about 1.5 to 2.5 hours, restarting the cooker if needed depending on your model's timer settings.
   ▶ ≈1:46
6. 6
   During cooking, check occasionally and adjust the time based on sauce consistency—keep cooking until the liquid reduces, darkens, and turns thick and glossy, with the pork melt-in-your-mouth tender.
   ▶ ≈2:08
7. 7
   Remove the softened scallions, ginger slices, cinnamon stick, and bay leaves, then serve—delicious over steamed white rice.
   ▶ ≈2:31