Lately, Alex has been asking me to cook 卤肉饭 (Lu Rou Fan), a classic Taiwanese braised pork rice dish that’s packed with umami, slow-cooked goodness.
This is my easy, Instant Pot version — with soft pork belly, hearty shiitake mushrooms, and that signature five-spice aroma that fills the kitchen with warmth. It’s perfect over hot rice, with some greens on the side. Simple, satisfying, and deeply nostalgic.
Ingredients:
600g pork belly, cut into bite-sized pieces
8 dried mushrooms, rehydrated and diced
5 cloves garlic, smashed
½ onion, finely diced
2 slices ginger
1 tbsp dark soy sauce (for colour)
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp five spice powder
Water — just enough to cover the meat
Method
1. Sauté
• Turn on Sauté mode on the Instant Pot.
• Add a drizzle of oil, then add the pork belly and stir-fry for 3–4 minutes, until the edges are just starting to caramelise.
• Then add shiitake mushrooms, onion, garlic, and ginger and sauté until fragrant and lightly golden.
2. Add seasonings
• Stir in the dark soy sauce, light soy sauce, oyster sauce, sugar, five spice, and star anise. Mix well so everything is coated evenly.
3. Add water
• Pour in just enough water to cover the pork. Give it a good stir and scrape the bottom to deglaze.
4. Pressure cook
• Cancel Sauté mode. Close the lid and set to Pressure Cook (High) for 40 minutes. Let pressure naturally release for 10–15 minutes before opening the lid.
5. Simmer to thicken
• Turn Sauté mode back on and let the sauce simmer for a few minutes to thicken slightly, if needed.
6. Serve
• Spoon the braised pork over hot steamed rice.
A bowl of 卤肉饭 is more than just food — it’s comfort, memory, and warmth, all in one. This Instant Pot version makes it easy to bring that slow-simmered flavour to your weeknight dinner table.
A Singaporean Mum 
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