Then skin will not get crispy, so you can leave it on or take it off depending on whether you like the gelatinous texture of braised pork belly skin. I like it 🙂

if you add all of the liquid to the IP it won't reduce at all and you'll have a watery curry. If you reduce the liquid to what the end product would have...it might work..assuming it won't scorch at the bottom. I never cook rice in the IP, I tried it and it's not as good as a rice cooker.

Do you think I can use Instant Pot to sucessfully make Hung Lay curry?

Also, do you cook your jasmine rice in instant pot?

Thank you! I made it using grams (as I suspected) and it is so good!!! Thank you again.

Hi Donna, sorry for the late response but it is in grams, it's just hard to be that precise with pounds and ounces! But I will add g to the meat as well 🙂

Thank you so much, Pailin! Will try that next time.

Hi Dan, glad you love the recipe! So I would double all ingredients proportionally, and there are few solutions to long cooking time. 1) Do not cover the pan at all (my recipe says loosely cover) 2) Use a wider pan for faster evaporation 3) cut the pork bigger so they take longer 4) remove the pork once they are perfect and continue reducing the sauce. #4 would be what I'd do as it is the most controlled method.

Any recommendations? Also, would you do a straight doubling, or only increase some of the ingredients? Particularly wondering about the curry paste.

Thanks so much!

You can but there is no need to rehydrate them if you're going to use a coffee grinder to grind the chilies. We only hydrate them to soften if we're going to pound them by hand.

Hi Pailin; is it possible to hydrate the dried chillis first and then blend it with the rest of the ingredients for this recipe? This is how we do it for most South East Asian curries.

Not usually, but you can add them if you like them.