Soak dried shiitake mushrooms in hot water until softened.

Remove stems and set aside water from soaking the mushrooms.

Peel potatoes and cut into halves.

Soak in water to remove the starch and prevent it from discolouring.

Cut pork into smaller pieces and blanch in boiling water for a few minutes to remove scum.

Remove blanched pork and place under cold running water to stop the cooking process and wash off scum.

Blend together small onions, garlic and tau cheo into a paste.

Switch on the main switch for the Instant Pot.

Press the "Saute" button and wait for the display to show "Hot".

Pour a generous amount of cooking oil and pour the blended paste into the pot.

Fry blended paste until fragrant and oil separates.

Add the blanched pork belly, dark soy sauce and mix until pork is thoroughly coated.

Add water from soaking the dried shiitake mushrooms and the soaked mushrooms.

Close and lock the lid by twisting clockwise. Press the "Cancel" button to stop sauteing.

Press "Pressure Cook" button. Set on high pressure and cook for 15 minutes.

Plunger will pop up when fully pressurised. Timer will start to count down from 15 minutes to 0 minute.

Release pressure by pressing the quick release button. Plunger will drop back to its unpressurised state. Unlock the lid by turning counter clockwise.

Add potatoes and green chillies.

Close and lock the lid. Set on high pressure and cook for another 15 minutes.

Repeat steps 16 and 17. Add sugar and salt to taste.