Chinese Ginger-Soy Braised Pork
- Makes4 to 6 servings
- Cook Time1½ hours
- Slow Cook Time5½ to 6½ hours
- 2
Recipes for Chinese red-cooked pork vary by region and often are passed down within generations, so there are as many versions of this dish as there are families. The through-line, though, is succulent pork belly coated in savory spiced caramel. Dark soy sauce develops a crimson tint with long-cooking, lending hong shao rou its characteristic hue. Our Instant Pot iteration omits the condiment, which can be tricky to source, resulting in a dish that’s less red but no less delicious. We braise pork shoulder—a cut more widely available in U.S. markets than belly—with ginger, garlic and warm spices, rounded out by sugar, soy sauce and dry sherry, an easier-to-find alternative to Shaoxing, the rice wine traditionally used in the dish. Whether pressure- or slow-cooked until fork-tender, the meat is reserved and its aromatic braising liquid is reduced into a sticky-sweet sauce. Assertive and robust in flavor, hong shao rou is best served with plain rice and simple steamed or stir-fried vegetables.
Don't add liquid to the pot other than the ⅓ cup of dry sherry. Allowing the pork to braise in its own juices yields rich, meaty flavor and results in less liquid to reduce to a glaze at the end.
Step 1
On a 6-quart Instant Pot, select Normal Sauté. Add the sugar and 1 tablespoon water, then cook, stirring occasionally, until the sugar has liquified and is golden brown, 6 to 8 minutes.
Add the pork and toss to coat. Cook, stirring occasionally, until the pork is no longer pink and has rendered some fat, 7 to 10 minutes. Stir in the scallion whites, ginger, garlic, cinnamon, star anise, sherry and soy sauce. Press Cancel, then distribute the mixture in an even layer.
Step 2
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to release naturally for 5 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Step 3
Transfer the pork to a medium bowl, leaving the cooking liquid in the pot. Using a large spoon, skim off and discard the fat from the surface of the liquid. Select More/High Sauté, bring the liquid to a boil and cook, stirring occasionally, until reduced to the consistency of honey, 13 to 15 minutes. Remove and discard the cinnamon and star anise. Return the pork and any accumulated juices to the pot and cook, stirring, until heated through, 2 to 3 minutes. Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled with the scallion greens.