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Cut and soak dried chillies until softened.
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Cut small onions, candlenuts, belacan and lemongrass into small pieces.
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Grind all the spices into a fine paste.
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Cut pork belly into small chunks.
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Marinate the pork belly with the spice paste and refrigerate for a few hours.
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Switch on the main switch for the Instant Pot.
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Press the "Saute" button and wait for the display to show "On".
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Pour a generous amount of cooking oil and pour the marinated pork belly into the pot.
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Fry for about 10 mins until the spice paste is cooked.
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Pour coconut milk with water and mix thoroughly.
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Close and lock the lid by twisting clockwise. Press the "Cancel" button to stop sauteing.
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Press the "Meat/Stew" button and set the timer for 25 minutes.
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Plunger will pop up when fully pressurised. Timer will start to count down from 25 minutes to 0 minute.
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Release pressure by pressing the quick release button. Plunger will drop back to its unpressurised state. Unlock the lid by turning counter clockwise.
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Add salt to the paste and mix thoroughly.
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Press the "Saute" button and cook for another 10 mins if you want the gravy to be further reduced and thicker.