Braised Pork Belly (Lor Bak)

Contributed by Lala Chong on Ninja's Recipe Sharing Group

Prep time: 10 minutes | Cook time: 40 minutes | Serves: 4


  • 500 grams Pork Belly - Parboiled and Sliced
  • 10 Dried Chinese Mushrooms (Rinsed, then Soak. Do not drain water)
  • 10 Pieces Tau Pok / Tau Kwa
  • 3 Hardboiled Eggs
  • Cooking Oil
  • Minced Shallots
  • Spring Onions/Coriander (for Garnish)


  • 2 tablespoons Dark Soya Sauce
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Five Spice Powder
  • 1 Cinnamon Stick
  • 2 Star Anise
  • 1 Bulb of Garlic (Skin intact)
  • Handful of Rock Sugar
  • White Pepper


  1. Combine ingredients for seasonings and set aside.
  2. Use SAUTE Mode on Foodi - Add Oil and sauté Minced Shallots until fragrant.
  3. Add the Pork and pan fry for few minutes.
  4. Add prepared seasoning, mushrooms, tau pok, eggs and water from soaking mushrooms.
  5. Add more water to fill liquid to at least 3/4 of all ingredients.
  6. Use Pressure Lid, select PRESSURE function set to High and adjust time to 30 minutes.
  7. For thicker gravy, change to Sauté Mode after Pressure cooking is done and cook until your preferred sauce consistency.
  8. Garnish with Spring Onions and serve over steamed rice!

Image: By Lala Chong 

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