Thai-Style Caramel-Braised Pork with Star Anise

The savory-sweet, warmly spiced braise known as moo hong is from southern Thailand but has Chinese roots. The classic cut of meat for the brothy stew is fatty pork belly, but in this Instant Pot version, we use leaner, meatier shoulder to moderate the richness. Made the Thai way, cilantro roots would be pounded in a mortar with a pestle along with other aromatics, but cilantro stems and a food processor are good stand-ins for making the aromatic paste that supplies the flavor base for the braise. Brown sugar takes the place of palm sugar, and cooking it until it begins to caramelize adds depth and complexity. Make sure your star anise and cinnamon are fresh and fragrant. Serve with jasmine rice.