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Prepare an ice bath and set aside.
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Pour 1/2 cup of water into the Instant Pot, place a trivet inside, and put the eggs on it. Program to pressure cook for 5 minutes on high pressure.
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When the timer sounds, quick release the pressure and transfer the eggs to the ice bath. Empty and dry the liner before returning it to the base.
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On the Instant Pot, select Saute and adjust the heat to high to preheat the pot. Once hot, pour in the oil and add the shallots. Stir-fry for about 5 minutes until the shallots are browned. Use a slotted spoon to transfer the shallots to a small bowl, leaving the oil in the pot.
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Add the garlic and ginger to the pot and stir-fry for about 1 minute until fragrant.
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Add the pork and stir-fry for about 2 minutes until browned.
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Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
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Pour in the dark and light soy sauces, the remaining 1/2 cup of water, and the sugar. Add the five-spice powder and half of the shallots.
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Lock the lid. Program to pressure cook for 20 minutes on high pressure.
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While the pork cooks, peel the eggs.
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When the timer sounds, quick release the pressure, select Cancel, and then select Keep Warm.
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Carefully remove the lid, add the eggs, lock the lid again, and let the eggs soak for 10 minutes.
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Serve a scoop of braised pork over rice. Halve and egg and arrange it next to the pork, then top with a spoonful of fried shallows and a drizzle of braising sauce.