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Add pork belly, garlic, ginger, chicken stock, light soy, dark soy sauce, xiaoxing cooking wine, brown sugar, five spice powder into the InstantPot or pressure cooker
1 ½ lbs pork belly sliced (675g) - 4 cloves garlic minced (12g) - 1 inch of ginger chunks (25g) - 1 cup chicken stock (or water) (240g) - 1 tbsp light soy sauce (15g) - 2 tbsp dark soy sauce (30g) - 2 tbsp of xiaoxing cooking wine (30g) - 1 tbsp brown sugar (12g) - ½ tsp five spice powder (1g)
Run the InstantPot on the Meat/Stew setting for 20 minutes
[Optional] While the InstantPot is running, boil eggs for 7 minutes and peel them. You can easily make delicious tea eggs with the braised pork sauce later.
4 [optional] eggs
After the InstantPot is done running, release the pressure (no need for natural release), and drop in the peeled eggs
Run the InstantPot on Sauté for 5-10 minutes to thicken the sauce to your desired consistency
Stir the ingredients once in a while to ensure the eggs are cooked evenly in the sauce