Cut pork belly into about 3-inch cubes. Make sure that every piece of lean meat is attached to some fat when cutting. This will help tenderize the meat while cooking.

In a medium-sized pot, place pork in the pot with enough cold water to cover the meat. Heat on medium-high for about 5 minutes, or until it’s brought to a rolling boil & the impurities/scum have released from the meat. Drain, rinse under cold water, then set aside.

Heat Instant Pot on Saute mode. Add brown sugar to slowly melt for 1-2 minutes. Keep an eye on the sugar so it doesn’t burn or begin to harden. Watch closely so it doesn’t burn or begin to harden. Once the sugar starts to dissolve & turn golden, add the pork and coat well in the sugar.

Add Shaoxing wine, soy sauce, dark soy sauce, white pepper, water, star anise, and bay leaves. Gently scrape the bottom of the pot to make sure none of the sugar is stuck to the bottom to prevent burning.

Change Instant Pot mode to Pressure Cook on High. Cover with the lid sealed and cook for 20 minutes.

Once the timer goes off, release the vent on the lid. Set Instant Pot to Saute mode and cook with the lid off until the sauce starts to turn into a thick glistening glaze, 5-7 minutes. Stir occasionally to prevent sticking and burning. Once it's the consistency you like, turn off Instant Pot and remove the pork belly. Serve them on a bed of steamy hot rice and enjoy!