Instant Pot (or Not) Soy-Ginger Pork with Noodles and Greens

By EmilyC
October 11, 2018
0 Comments
Instant Pot (or Not) Soy-Ginger Pork with Noodles and Greens


Author Notes: Headnote coming!
Don't have an Instant Pot or pressure cooker? Double the amounts of the braising liquid (soy sauce through water), ginger, and green onions, and combine with the pork in an ovenproof pot. Bring to simmer on the stovetop, then transfer to a 300 degree F oven (with the lid left ajar) for about 3 hours, or until the pork is fork tender.
EmilyC

Serves: 4 to 6
Prep time: 5 min
Cook time: 1 hrs

Ingredients

For pork:

  • 3 to 3 1/2 pounds pork shoulder or country-style pork ribs, cut into 1 1/2-inch chunks and excess fat trimmed
  • 1/4 cup soy sauce
  • 1/3 cup rice vinegar (unseasoned with no salt or sugar)
  • 1 tablespoon fish sauce
  • 2 teaspoons (or more for a spicier kick) chile-garlic sauce (can substitute gochujang or other red chile paste)
  • 2 tablespoons brown sugar (light or dark)
  • 1 cup water
  • 4-inch piece unpeeled ginger (about 3 ounces or 90 grams), scrubbed well and cut into 3 chunks
  • 3 whole green onions, trimmed and washed well

For serving:

  • 12 ounces noodles, such as lo mein or Chinese egg noodles
  • 1 bunch kale (Tuscan or curly), ribs removed and chopped (about 5 to 6 cups in total)
  • 1 tablespoon toasted sesame oil
  • To garnish: thinly sliced green onions, toasted sesame seeds, and more chile-garlic sauce (if desired)

Directions

  1. Add pork and rest of ingredients to the pressure cooker.
  2. Cover and cook on high pressure for 45 minutes. Allow the pressure to release naturally.
  3. Using a slotted spoon, transfer the pork to a bowl and cover with foil to keep warm. Discard the ginger and green onions. Use a fat separator to separate the fat from the broth, or just spoon the fat off the top. Taste the broth, and adjust spiciness to taste. Pour the broth back over the pork. (Can make up to two days in advance and refrigerate.)
  4. When ready to serve, warm pork and broth in saucepan (if needed). Cook noodles in a large pot of generously salted water. Add kale to the pot during the last two minutes of cook time. Drain well and return to pot. Immediately toss the noodles and kale with sesame oil, then add the pork and about a cup of broth (can make the noodles more or less brothy). Garnish with sesame seeds and slivered green onions and more chile-garlic sauce, if desired.

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