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Pressure Cooker Ginger Pork Shogayaki
5 from 34 votes

Pressure Cooker Ginger Pork Shogayaki

Make this beloved Japanese comfort food: Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot). You'll love the richly sweet & savory homemade Ginger Garlic Sauce!

Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings: 2 - 4
Calories: 206 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Asian, Japanese

Ingredients

  • 1 pound (454g) pork shoulder aka pork butt meat
  • 1 (130g) onion roughly chopped, medium
  • 1 tablespoon (15ml) peanut oil
  • ½ - 1 head romaine lettuce
  • green onions finely chopped, optional garnish
  • salt Kosher, to taste
  • black pepper Kosher, to taste
Ginger Garlic Sauce
  • 1 - 2 tablespoons (8g) ginger root , finely grated
  • 1 clove (3g) garlic , finely grated
  • 1 tablespoon (15ml) soy sauce Japanese
  • ½ tablespoon (7.5g) White miso paste optional or 1 additional tablespoon soy sauce
  • 2 tablespoons (30ml) sake Japanese cooking
  • 2 tablespoons (30ml) mirin Japanese sweet cooking rice wine
  • ¼ cup (63ml) water
Pot-in-Pot Rice
  • 1 cup (230g) Calrose rice medium grain
  • 1 cup (250ml) water cold

Instructions

    Cup of Yum
  1. Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Mix Ginger Garlic Sauce: While the pressure cooker is heating up, mix all the ginger garlic sauce ingredients together in a glass measuring cup.
  3. Brown Pork Shoulder Meat: Generously season the pork shoulder with kosher salt & ground black pepper. Add 1 tbsp (15 ml) 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 constantly flip the meat). Remove and set aside to rest for 5 minutes on a chopping board.
  4. Sauté Onions: Reduce heat to medium (Instant Pot: Press cancel and click on the Sauté Button). Add in chopped onions. Season with a pinch of kosher salt and ground black pepper. Sauté for roughly 1 ½ minute until softened.
  5. Cut Pork Shoulder Meat: While the onions are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.
  6. Deglaze Pot: Pour a dash of Ginger Garlic Sauce and fully deglaze the pot with a wooden spoon. Pour in the remaining Ginger Garlic Sauce.
  7. Pressure Cook Ginger Pork: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Add a tall rack and place a stainless steel bowl filled with 1 cup (230g) Calrose rice and 1 cup (250ml) cold water. Close the lid and pressure cook at High Pressure for 6 minutes + 10 minutes Natural Release. Open the lid carefully. Fluff rice and set aside.
  8. Serve: Taste and adjust the seasoning with more soy sauce if necessary. Serve the Ginger Pork Shogayaki over Calrose rice with the chopped romaine lettuce. Garnish with finely chopped green onions. Pour the remaining Ginger Garlic Sauce onto the dish as a final flavor boost. Enjoy~

Notes

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 206kcal (10%) Carbohydrates 14g (5%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 46mg (15%) Sodium 275mg (11%) Potassium 885mg (19%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 20447IU (409%) Vitamin C 13mg (14%) Calcium 95mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 - 4

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 14g 5%
Protein 17g 34%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 275mg 11%
Potassium 885mg 19%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 20447IU 409%
Vitamin C 13mg 14%
Calcium 95mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.