Yes you can!

So happy to hear you enjoyed the dish! The smoked pork belly sounds amazing. Many Chinese cooks directly use uncooked pork belly in the dish (small quantity) but I still think it’s too fatty. Plus they don’t turn very tender unless you cook them for a long time. The smoked one sounds so much nicer 🙂 Thank you for sharing your experience and leaving a positive review!

Worked like a charm on this one. Also used the Instant Pot. Cut the pre-cooked chunks in half and put them in the pot. Heated them up on saute mode with the aromatics and used the wine to clean up the bottom after everything was smelling wonderful. Added 1 cup chicken broth with the soy sauce and let it cook on slow cook low while I chopped up veggies. Followed the rest of the recipe as written but added some winter squash instead of the corn. Put the IP on pressure cook high for 10 minutes, vented rather than let it naturally aspirate. Put it on some brown rice and it is sooooooo good. Thanks Maggie

It was gorgeous as expected. We voshed in extra veg, but the pork and aromatics were king. Thanks for getting me a new paste! 🙂

Sorry for the typo! It’s from an old instruction that’s no longer needed (I used to remove all the ribs before saute the aromatics, but then realized it’s not needed).
I do think it makes a veggie stew as well! Will try that out myself next time 🙂

Yes to both! I think it would work well in an instant pot, but I’d reduce the chicken broth from 2 cups to 1 cup (the liquid won’t evaporate in the IP like on the stove). First brown the lamb, then braise in the IP at high pressure for 30 minutes. Then add the rest (vegetables and canned tomato). Then set at high pressure to cook again, this time 8 to 10 minutes. Use 8 minute if you have more tender vegetables like eggplant, cut any harder vegetables into small bite-size pieces. Or cook for 10 minutes if most vegetables like harder ones like carrots and potato, cut them to larger bite-size pieces.

Two questions. First do you think this would do well in an Instant Pot and second, since it is from northeastern China would lamb meat work instead of pork?