PORK BELLY ADOBO

Steps:

• 1. Cut the pork belly into 1 to 2 inch pieces. Put the pieces in a large pot over medium heat. This is done to render the excess geese from the pork belly. Stir occasionally to keep the meat from sticking to pot.
• 2. Rough chop a large onion and put the chopped onion into the inner pot of an Instant Pot or other electric pressure cooker.
• 3. Take a whole head of garlic, separate the cloves, smash each clove with the side of a large knife, remove the husk, and add the smashed garlic to the pressure cooker pot.
• 4. Peel a thumb size piece of fresh ginger, finely chop, and add it to the pressure cooker pot.
• 5. Add the following items to the pressure cooker pot: 1 Tbsp whole peppercorns, 4 bay leaves, 1/2 cup light soy sauce, 3/4 cup white vinegar, 1 can coconut milk, 1 Tbsp oyster sauce, 3 Tbsp Hoisin sauce, and 1 4-oz can mushroom stems and pieces - drained.
• 6. When the pork belly comes to a boil, turn the burner down and allow it to cook for about 12 minutes allowing it to begin to brown. Then remove the pork belly to paper towels to drain then add it to the pot of the electric pressure cooker.
• 7. Put the lid on the Instant Pot and set it for 15 minutes of pressure time. When the pressure time is finished, do a quick release of the pressure.
• 8. To thicken the sauce, set the Instant Pot to sauté and allow it to cook down to the desired consistency. You can speed up this process by mixing a couple of Tbsp of flour or corn starch into an equal amount of water then add it to the pot and stir it into the sauce. As this cooks the sauce will thicken.
• 9. Serve this with rice and enjoy.