Instant Pot Ginger Pork
As the weather begins to change and fall is upon us, I like to use my Instant Pot more. This pork dish is flavorful and doesn’t use a lot of ingredients. Most ingredients are most likely in your pantry already. I like to eat this pork with roasted vegetables or a baked sweet potato. The flavors of the dish will pair well with all vegetables. I used a pork shoulder, but a pork roast will work well for this recipe as well. The Instant Pot help make the pork tender and flavorful.
PREP TIME
10 minutes
COOK TIME
50 minutes
INGREDIENTS
11
Serves: 6
Ingredients
- 3 lb3 lb3 lb Pork Shoulder, fat trimmed and cut into 2 inch chunks
- 0.5 cup0.5 cup0.5 cup Coconut Aminos
- 0.333 cup0.333 cup0.333 cup Rice Vinegar
- 2 tsp2 tsp2 tsp Fish Sauce
- 2 tsp2 tsp2 tsp Thai Chili Paste
- 1 cup1 cup1 cup Chicken Broth
- 4 pieces4 pieces4 pieces Ginger Root, 1 inch chunks, sliced
- 2 tsp2 tsp2 tsp Oomph Cooking Blends No. 5 Three Star Seasoning
- 1 Tbsp1 Tbsp1 Tbsp Sesame Oil
- 1 bunch1 bunch1 bunch Kale, stems removed, roughly chopped
- 2 whole2 whole2 whole Green Onion (Scallion), thinly sliced
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In the Instant Pot, whisk together the coconut aminos, rice vinegar, fish sauce, chili paste, chicken broth, ginger, and Oomph.
- Add the pork, lock the lid in place, seal the vent, and pressure cook on high for 45 minutes.
- When the timer goes off, manually release the pressure, remove the pork pieces, and set it aside. Remove the ginger pieces and discard.
- Use a fat separator or skim the fat off the top of the liquid in the Instant Pot.
- Taste the liquid and adjust it for spice level, adding more chili paste if it’s needed.
- Add the kale to the Instant Pot, set it to sauté, and continue cooking until the kale is wilted.
- Add the sesame oil and turn the Instant Pot off. Add the pork pieces back into the liquid and top with green onions.
- Serve with roasted vegetables or baked sweet potatoes.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Meat Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 682 |
| Fat: | 43 g |
| Carbohydrates: | 12 g |
| Protein: | 40 g |
| Cholesterol: | 160 g |
| Sodium: | 1060 mg |
| Fiber: | 0 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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