Prep
Ingredients:
1 lb. pork belly, cut into 2-inch cubes
2 tbsp olive oil
2 tbsp freshly grated ginger
2 celery stalks, chopped
1 long red chili
2 bay leaves
1 star anise
2 tsp erythritol
1 ½ cups chicken broth
1 tbsp dark coconut aminos
1 tbsp regular coconut aminos
2 scallions, chopped
1 tbsp sesame seeds
Instructions
Pour the pork, 3 cups of water, and salt into the inner pot.
Lock the lid in place; select Manual mode on High Pressure and set the timer to 30 minutes.
After cooking, perform a natural pressure release for 10 minutes, then a quick pressure release to let out the remaining steam, and open the lid.
Drain the pork through a colander and set aside.
Clean inner pot and set in Sauté mode.
Heat the olive oil in the inner pot and stir-fry the ginger, celery, red chili, bay leaves, star anise, and cook until fragrant, 3 minutes. Add the pork.
In a medium bowl, mix erythritol, chicken broth, coconut aminos, and pour the mixture onto the pork.
Lock the lid in place; select Manual mode on High Pressure and set the timer to 10 minutes.
After cooking, perform a natural pressure release for 10 minutes, then a quick pressure release to let out the remaining steam, and open the lid.
Stir the food and spoon into serving plates.
Garnish with the scallions, sesame seeds, and serve warm.
Nutrition Facts per Serving:
Calories
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