Pressure Cooker Steamed Pork

Name: Pressure Cooker Steamed Pork
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ cups water ((for steaming)); 3 g reen onions/scallions; 1 knob ginger ((2 inches, 5 cm; for the pork)); 2 lbs pork collar; 4 Tbsp sake; 2 Tbsp soy sauce; 2 Tbsp rice vinegar (unseasoned); 2 Tbsp toasted sesame oil; 1 tsp sugar; ½ Tbsp sake; 1 tsp toasted white sesame seeds; 1 g reen onion/scallion ((thinly sliced)); 2 cloves garlic ((crushed or minced)); 1 knob ginger ((1 inch, 2.5 cm)); 2 Tbsp miso; 2 Tbsp toasted sesame oil; 1 Tbsp rice vinegar (unseasoned); 1 tsp sugar

Enjoy this tender, juicy Pressure Cooker Steamed Pork with a savory garlic soy sauce or ginger miso sauce using Instant Pot pressure-steaming method.

⏱️ 55 menit 🔪 Persiapan: 10 menit 🔥 Masak: 45 menit 📊 Sedang ⭐ 4.9 (10) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

4 porsi

1½ cups water ((for steaming))
3 g reen onions/scallions
1 knob ginger ((2 inches, 5 cm; for the pork))
2 lbs pork collar
4 Tbsp sake
2 Tbsp soy sauce
2 Tbsp rice vinegar (unseasoned)
2 Tbsp toasted sesame oil
1 tsp sugar
½ Tbsp sake
1 tsp toasted white sesame seeds
1 g reen onion/scallion ((thinly sliced))
2 cloves garlic ((crushed or minced))
1 knob ginger ((1 inch, 2.5 cm))
2 Tbsp miso
2 Tbsp toasted sesame oil
1 Tbsp rice vinegar (unseasoned)
1 tsp sugar

Langkah-langkah

Gather all the ingredients.
In the Instant Pot, place the steamer rack and put 1½ cups water.
Cut 3 green onions/scallions to separate the green part and white part (we don’t need in this recipe, but you can make Shiraga Negi for garnish). Cut green part into 2–3 pieces. Cut 1 knob ginger into thin slices, keeping the skin on.
Cut 2 lbs pork collar in half and place it in the heat-resistant container (I use a Pyrex glass container) and place on top of the steamer rack.
Put green onions and ginger, and pour 4 Tbsp sake over the pork. Sake removes the unwanted smell from the meat and adds umami and flavors.
Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at Sealing and not Venting. Press the Steam button on the Instant Pot to the pressure cooking steam mode. Press Plus button to change the cooking time to 40–45 minutes (20 minutes per pound). Meanwhile, you can make two kinds of sauce.
As soon as the cooking time has reached, you will need to use the quick release method to release the pressure. When the valve goes down, you can open it and take out the steamer basket and container that has pork in it.
Transfer the pork to a dish. Save a few tablespoons of cooking liquid (in case you want to drizzle over meat or slices of meat to moisten later) and discard the green onions and ginger slices. Cover the pork with plastic wrap to keep it moist and let cool until you can touch the pork to cut into slices.
After 15 minutes or so, you can slice into thin rounds (I discarded the fat). Transfer to a serving platter and serve with the dipping sauce immediately.
In a bowl or liquid measuring cup, combine the ingredients for the Garlic Soy Sauce—2 Tbsp soy sauce, 2 Tbsp rice vinegar (unseasoned), 2 Tbsp toasted sesame oil, 1 tsp sugar, ½ Tbsp sake, and 1 tsp toasted white sesame seeds.
Cut 1 green onion/scallion into thin slices and add to the sauce. Crush or mince 2 cloves garlic and add to the sauce. Whisk all together and transfer to a serving bowl.
Grate 1 knob ginger (I use a ceramic grater and have both the small and large size graters. If you get one, get the bigger one).
In a bowl, combine the Ginger Miso Sauce ingredients—2 Tbsp miso, 2 Tbsp toasted sesame oil, 1 Tbsp rice vinegar (unseasoned), 1 tsp sugar, and the grated ginger, with juice. Whisk well. Transfer to a serving bowl.