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

October 11, 2018

Test Kitchen-Approved

Author Notes: 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 the 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, i.e., 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
  • 1 piece unpeeled ginger (about 4-inches, or 3 ounces), scrubbed well and cut into 3 chunks
  • 3 whole green onions, trimmed and washed well

For serving

  • 12 ounces noodles, such as lo mein, Chinese egg noodles, even spaghetti!
  • 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)
In This Recipe

Directions

  1. Add pork and rest of ingredients (soy sauce through whole green onions) 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.

More Great Recipes:
Stew|Asian|Kale|Noodle|Pork|Serves a Crowd|One-Pot Wonders|Make Ahead|Meal Plan|Slow Cook|Fall|Spring

Reviews (10) Questions (1)

10 Reviews

theseasonedtraveler December 8, 2018
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!
 
Author Comment
EmilyC December 8, 2018
Yay, so glad you liked this, theseasonedtraveler!! Re: the broth, yes to doubling! I was just thinking the other day that more broth would be a lovely variation--a little more ramen in style. Love the broccoli idea, too. Thanks so much for trying this and your note!
 
Meghan W. December 5, 2018
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!
 
Author Comment
EmilyC December 6, 2018
Hi Meghan! So glad that you and your husband enjoyed this! I completely agree about the flavors only getting better the next day. Thanks so much for trying this and reporting back!!
 
BellaRasa December 3, 2018
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!
 
Author Comment
EmilyC December 3, 2018
So glad you liked this, BellaRasa! Thanks so much for circling back with your feedback!
 
FrugalCat December 2, 2018
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,
 
Author Comment
EmilyC December 2, 2018
Yay! So glad this was a hit, and glad to know it worked well in a crockpot! Thanks for your note, FrugalCat!
 
thirschfeld November 27, 2018
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.
 
Author Comment
EmilyC November 27, 2018
Tom: Your comment made my day! So happy that you tried and liked this! Glad you were able to experience it with gochujang on top, too — I love making my bowl extra spicy when I eat this. Thanks for your note!