Make Ahead

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

October 11, 2018
Photo by Mark Weinberg
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

  • Prep time 5 minutes
  • Cook time 1 hour
  • Serves 4 to 6
  • 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
  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, or if you're in a hurry, release the pressure manually.
  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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Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.