For Instant Pot or electric pressure cookersTurn on the "sauté" function of the pressure cooker, press "adjust" once to switch to "more" for browning. Add vegetable oil to coat the bottom.

Once the oil is hot, add pork belly and give it a stir so that it's not sticking to the bottom. After 3-5 minutes, there's liquid coming from the pork belly. Let it cook until the liquid evaporates. This is to make sure it doesn't dilute the seasonings that will be added later on and allow the flavors to quickly penetrate the pork belly.

Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, star anise, rock sugar, dried shrimps, shiitake mushrooms and fried shallots. Mix it well and add hot water. Cover with the lid.

Turn on the "manual" function, set the timer to 20 minutes or 30 minutes if you have more time. Natural OR quick release after done. Skim off the fatty oil from the top.

Turn on the "sauté" function, and "adjust" to "more". This is to thicken the sauce and darken the pork belly. The longer the pork is sautéed, the darker color it gets and the sauce becomes more concentrated. This is up to your preference. Add light soy sauce or salt to taste. If you want to thicken the sauce, mix 2 tbsps water with 1 tbsp corn starch and add it to the pork and cook until the sauce is thickened.

Ladle the braised pork over rice with some sauce. Top with an egg and vegetables.

For Slow CookerHeat the vegetable oil in a large pan over high heat and sauté the pork belly till golden brown. Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, star anise, rock sugar, dried shrimps, shiitake mushrooms and fried shallots. Mix it well and transfer to a slow cooker.

Add hot water, set to low and cook for 2 hours. Skim off the oil from the top.

Heat a large saucepan over high heat. Transfer the pork belly to the pan and cook it till the sauce starts thickening. The longer the pork is sautéed, the darker color it gets and the sauce becomes more concentrated. This is up to your preference. Add light soy sauce or salt to taste to desired saltiness. If you want to thicken the sauce, mix 2 tbsps water with 1 tbsp corn starch and add it to the pork and cook until the sauce is thickened.