Dongpo-Style Pressure-Cooked Pork with Star Anise

Dongpo-Style Pressure-Cooked Pork with Star Anise

I added grain vinegar and star anise to create a light-tasting Chinese-style simmered pork belly. It's easy and quick to make in the pressure cooker.


Pork belly (block)
500 g
Green onions (the green part)
about 5 cm
1 piece
A. Grain vinegar
50 g
A. Soy sauce
50 - 60 g
A. Mirin
50 g
A. Sake
50 g
A. Sugar
4 - 5 tablespoons
A. Water
150 g
Star anise
Katakuriko slurry
as needed
Hard boiled eggs and bok choy
as desired


1. Cut the pork belly into pieces.
2. Heat a pan over high heat and sear the pork belly pieces on both sides.
3. This will seal in the pork juices.
4. Put the pork from Step 4 into the pressure cooker with the green onions and ginger. Add enough water to cover and place on the lid. Heat over high heat until the indicator pin pops up. Then cook over low heat for 20 minutes.
5. Remove from the heat and wait for the pressure to release naturally. After the pressure releases, rinse the pork in lukewarm water to remove excess fat.
6. Briefly rinse the pressure cooker. Put the pork, the "A" ingredients, and the star anise in the pressure cooker. Secure the lid and heat over high heat again until the indicator pin pops up. Then turn the heat down to low and cook for 10-15 minutes.
7. After the pressure releases naturally, it's done. If the flavors haven't penetrated enough, simmer it a little to reduce.
8. Arrange on a dish, pour on the sauce. (You can thicken it by simmering it with a mixture of katakuriko dissolved in water).
9. Your Star Anise Dongpo Pork is done.
10. The broth from boiling the pork in Step 5 can be made into a seasoned egg soup. Skim off the scum, add salt and pepper and some Chinese soup stock.
11. This rich, juicy pork goes great with rice or beer.

Story Behind this Recipe

I decided to make a sweet and refreshing version of one of our family's favorite recipes, Dongpo Pork using star anise, which goes well with vinegar. I used ingredient amounts that are easy to remember.