1. Wash the pork belly, cut into pieces of about 3*3cm in size, put them in boiling water with 4 tablespoons of cooking wine to blanch the blood foam, wash and drain the water.
2. Put the pork belly in a hot dry pan (no need to put oil in the pan), fry on high heat for about 1 minute, add a teaspoon of salt, and fry for about 30 seconds.
3. Place a handful of red yeast rice in your palm, crush it with both hands, put it in the pot and stir-fry the pork belly for about 1 minute.
4. Put the garlic cloves into the pot and fry the pork belly for about 30 seconds. When the pork belly is slightly oily, put the pork belly in the pressure cooker. Add 3 small pieces of rock sugar, 1 tablespoon of dark soy sauce, 4 tablespoons of light soy sauce, 0.5 tablespoons of cooking wine, and 0.5 tablespoons of fish sauce. Cover the pot and cook in the pressure cooker for 8-10 minutes (depending on the individual's preference for the softness of the meat to determine the cooking time).
5. After cooking, the braised pork can be served on a plate.
Tips:Red yeast rice not only has the effect of warming the stomach, it can also color the braised pork and make the meat more fragrant, so don't omit it!
