- 1 - 1.5 kg pork shoulder
- 1/2 tbsp cooking wine
- 3 1/2 tsp salt
- 2 tsp sugar
- 1/2 tsp five spice powder (五香粉)1. Marinate pork with cooking wine, set aside.
2. Mix salt, sugar, five spice powder together.
3. Marinate the pork with spice mixer, set aside 1 hr or more.
4. Use pressure pot, sauté function heat up oil, set the pork on all sides until browned.
5. Remove the pork and set aside.
6. Add 1 cup water to the pressure pot and scrape up the browned bits from the bottom.
7. Place a trivet in the pot and set the pork on top of the trivet.
8. Lock the lid and high pressure cook for 18 mins.
9. Let the pressure release naturally for 15 mins.
10. Open the lid and check internal temperature, make sure it read 145F or above. Otherwise, close the lid and let the carryover heat to cook the pork to doneness.
11. Let rest the pork on cutting board for 15 mins.
12. Slice it and ready to serve.
ref: https://diethood.com/instant-pot-pork-loin/, https://www.christinesrecipes.com/2011/03/crispy-roast-pork-belly.html
