Instant Pot Pork Shoulder in HK Tomato Sauce
User Reviews
5
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Total Time
55 mins
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Servings
2 - 4
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Calories
224 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Pork Shoulder in HK Tomato Sauce
Description
This recipe combines pork shoulder with a specifically crafted Hong Kong tomato sauce, blending tomato paste, ketchup, soy sauce, white sugar, Worcestershire sauce, and chicken stock to create a balanced sweet-sour-savory flavor base. The pork is browned first to develop crust and seal in juices before pressure cooking. Along with pork, sautéed onion, shallot, garlic, and mushrooms add depth and texture to the sauce.
The use of the Instant Pot accelerates the cooking process and melds the flavors effectively. Serving the pork with jasmine rice cooked pot-in-pot in the Instant Pot makes for a convenient and complete meal, with tender meat and umami-rich sauce coating each bite.
This dish fits well into a weekday meal plan where a flavorful, saucy meat entree with rice is desired without prolonged cooking times. The inclusion of mixed vegetables can round out the plate nutritionally.
Ensure the pork is rested briefly after browning and before pressure cooking to maintain tenderness. The sauce can be thickened using a cornstarch slurry for a glossy finish. Adjust seasoning to taste with kosher salt and black pepper as you sauté the aromatics.
Ingredients
- 1 pound (454g) pork shoulder meat
- 1 onion sliced, medium
- 1 shallot diced, small
- 4 garlic chopped, cloves
- 8 white button mushrooms , sliced
- 2 tablespoons (30ml) peanut oil
- mixed vegetables frozen
- salt Kosher salt
- black pepper Kosher salt
HK Tomato Sauce
- 3 tablespoons (50g) tomato paste
- 2 tablespoons (30ml) ketchup
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (14g) white sugar
- 1 teaspoon (5ml) Worcestershire sauce
- 1 cup (250ml) chicken stock unsalted
Thickener
- 2 tablespoons (18g) cornstarch
- 2 tablespoons (30ml) water cold
Pot in Pot Rice
- 1 cup (230g) jasmine rice
- 1 cup (250ml) water cold
Instructions
- Preheat Instant Pot: Heat up your Instant Pot by pressing the Sauté button and click the Adjust button to go to Sauté More function. Wait until the indicator says HOT.
- Brown Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper. Add 1 tbsp (15ml) of peanut oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
- Make HK Tomato Sauce: While the pork shoulder is browning in the Instant Pot, mix all HK Tomato Sauce’s ingredients together.
- Sauté Onion, Shallot, Garlic, and Mushrooms: Add 1 tbsp of peanut oil if necessary. Add in the sliced onions, diced shallot and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions and shallot for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
- Cut Pork Shoulder Meat: While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.
- Deglaze: Pour ½ cup (125ml) HK Tomato Sauce mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the sauce.
- Pressure Cook Pork Shoulder & Rice: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Pour in the remaining sauce mixture. Add a tall rack and place a stainless steel bowl filled with 230g Jasmine rice and 250ml cold water. Close lid and Pressure Cook at High Pressure for 6 minutes + 10 minutes Natural Release. Release the remaining pressure. Open the lid carefully. Set aside cooked rice and rack.
- Taste & Thicken Tomato Sauce: Add frozen mixed vegetables into the Instant Pot. They will warm up in 30 seconds. Press Cancel button, then Sauté button to heat up the sauce. Taste the seasoning one more time. Add more salt and pepper if desired. In a small mixing bowl, mix cornstarch with water and mix it into the HK Tomato Sauce one third at a time until desired thickness.
- Serve: Drizzle HK Tomato Sauce over the pork shoulder & Jasmine rice, then serve immediately.
Notes
- Season the pork shoulder generously with kosher salt and black pepper before browning for better flavor.
- Let the meat rest after browning to keep it tender and juicy during pressure cooking.
- Use the cornstarch and water slurry to thicken the sauce to your preferred consistency after pressure cooking.
- Sautéing the onions, shallots, garlic, and mushrooms adds extra flavor depth before pressure cooking.
- Cook jasmine rice pot-in-pot in the Instant Pot to have a ready starch component alongside the pork and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 307mg | 13% |
| Potassium | 566mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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