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

Crock-Pot! I used Shanghai bok choi as we are not a kale household.

This is so so so good! Easy and flavorful. I always make it with soba noodles, which go well with the Sesame oil, I think. Every time I question the 45 minutes for the pork, but yes, it actually does take that long. I use pork butt and don't usually take the time to spoon off the fat, which gives such great mouth feel.

love this recipe BUT I let it naturally release for the first time tonight and would highly recommend manually releasing. The pork becomes a bit overcooked it you let it sit once it's done.

Absolutely loved it. Made it exactly as written (usually do the first time) though I used more chili garlic sauce than specified because I confused tsp. and Tbsp. But the flavors were wonderful. The cubed pork was disintegrating perfectly, so tender. This goes at the top of my list. So yum!

So, I'm usually a make the recipe as is the first time and then tweak kind of girl, but today was one of those days where the flavors sounded so right even though I had no pork on hand. But I always have frozen chicken thighs of the Costco block variety, so that's what I used. After reading some of the comments, I omitted the vinegar (as I have also experienced cooked vinegar just being too strong at the end for me). I also grated the ginger and 3 or so cloves of garlic. I added a TBLS of gochujang, and a couple TBLS of chili garlic sauce. I only used 2 tsp of brown sugar (to balance out my gochujang which is kind of sweet). I meant to sub out the green onions for some regular onion (as I only had one little sad green onion left of the bunch), but I forgot and I didn't actually miss it. I halved a jalapeno, seeded it and threw it in. So I dinked a lot with amounts of stuff, but that's just my preference, I like a little spice, the soy, fish sauce, and water I kept the same as the original recipe. I cooked it at high pressure for 20 minutes and let it natural release, only to find the chicken was an underdone lump. HA! I separated the bone in thighs and let it go for another 10 minutes and then did a quick release, because by this time I was getting pretty hungry. I boiled some Chinese egg noodles, and steamed some frozen spinach that I finished with the recommended sesame oil , and some toasted sesame seeds. I took the chicken off the bone and pretty drastically reduced the sauce for while (one whole saute cycle and part of a second cycle in the IP). Stir often if you decide to reduce as the sugar in the sauce could burn quickly. I skimmed the fat because I had a lot of it from bone in, skin on chicken. While sauce was reducing I made cracklins with the chicken skin on the broiler plate in the toaster oven, and sliced that one sad green onion I had to use as garnish. I squeezed a little fresh lime instead of the vinegar at the end. And then I inhaled it. I know it sounds like I changed the whole recipe since I used different meat and altered the sauce proportions and reduced it, but the basics of the recipe were all still there and I really enjoyed it. Luckily, there will be leftovers. Thanks, EmilyC for a nice basic recipe that was ultra easy to meld to my personal tastes. Next time, pork, for sure. ;)

This recipe was only OK for me. The broth was too soy sauce heavy, and I found it relatively salty and somewhat one note, albeit a tasty one note. I would reduce the rice vinegar by half, add more water and perhaps some rice wine, garlic cloves, and maybe some star anise and peppercorns. The only deviation I did here was add daikon radish and used glass noodles.

Don't know what happened, but this was a failure for me. I followed the directions to a T for the oven method, i.e., doubling the braising liquid, but the overwhelming smell and taste of rice vinegar absolutely killed the whole recipe! It was horrid. Not even going to try the recipe again by cutting back on the vinegar...there are too many other recipes to sample! Sorry...this is a first...I have loved all the other recipes I've tried from your site.

Love this recipe! Super easy and so flavorful. I substituted vegetable broth for the H20 and then served over white rice and also white rice noodles. Side of sautéed green beans in sesame oil and red pepper. Yum!

This was fabulous and so easy - my picky kids and husband all agreed it was a keeper! I loved the kale - and I added some leftover broccoli I had in the fridge. With the leftover broth I made ramen later in the week - the broth is incredible. I’m making it again tonight for the in-laws and doubling the broth. Thanks so much for the fantastic recipe.

I'm a new Instant Pot owner. I made this recipe on a weeknight thinking that the cook time would be 1 hour. Unfortunately, between the time it took for the machine to come up to pressure (approx 20 minutes) and then release pressure naturally (26 minutes), dinner was pretty significantly delayed. We really enjoyed the result, and I will make it again, but it's more appropriate for a weekend meal at my house.

This really is so good! I wasn't quite expecting it to be as flavorful as it was for some reason. I love that you just dump it all in, no browning, etc. and just leave it alone. So easy. I'm noting my changes here not because I necessarily recommend them, but just so I remember what worked-- I used partially frozen pork tenderloins cut into chunks because that's what I had. Only did 40 minutes of pressure + 5 min of natural release then quick release. It seemed to me that pork tenderloin might need less time than the pork shoulder chunks, but since it was partially frozen I wasn't sure how long to do it (I'm still pretty new to the instant pot). 40 min was probably a bit too long.. the pork was totally fall-apart tender and probably would have been fine with a little less time. I wanted to keep some noodles kale-free for my picky kids, so I just stirred the kale into the broth after opening up the instant pot. I also didn't bother to skim any fat (unnecessary with the lean meat). Everything else was the same, except I did a heaping Tbs of gochujang + more at the table. And I added cilantro at the table which was a very tasty addition. Next time I will do 1.5 or 2x the broth because it is so good. Thank you for this one!!

I usually don't bother to comment on things but... this is SO GOOD! I wouldn't change a thing. The broth is the star. We topped it with cilantro and a squeeze of lime. Thank you for this fast, affordable, delicious meal!!!

A new favorite for our house! The only changes, and I definitley reccommend them, is to add 2 minced cloves of garlic, 2-3 tablespoons store bought hoison sauce before cooking and serve it with chopped cilantro! That fresh cilantro was wonderful on top! Thanks!!!

This was delicious, and the leftovers even better! I love the gingery sweet broth - would have loved a double batch of it, and the pork was tender and flavorful. I didn't have kale so used broccoli, which worked fine for me and the family. Will definitely make again, thank you!

My husband and I are big instant pot fans so we are always on the lookout for new recipes to try. I made this last Sunday over udon noodles and ended up preparing the kale separately. It was wonderful! It was simple to make and had wonderful flavors! My husband and I both have to bring lunch to work and the flavors only seemed to improve after some time in the fridge. I will definitely be making this one again!

I made this last night in my Instant Pot and my family really enjoyed it. I'm a huge fan of gochujang so added quit a bit more. I also browned the meat on the saute setting before adding the rest of the ingredients. I wasn't sure about the kale, but it worked well with the pork and noodles. I'm always looking for ethnic recipes to cook in my Instant Pot, so thanks for sharing!

Made this in the crockpot. It was a winner! We are not a kale family so I used a mix of spinach and Shanghai bok choy,

This was great, exactly what I was looking for, and so simple to through together. I didn't have any chili paste so I added a clove of garlic and some chili flakes. Today at lunch though I picked up some quachang and threw it on top. So good. Thanks for such a great recipe.