Mongolian-Style Pork Stew

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Mongolian-Style Pork Stew
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon Notes
["Beyond
• For an 8-quart Instant Pot, you must increase the cider or juice to 1 1/4 cups and increase the bone-in pork shoulder to 3 pounds.
• Serve the stew over cooked rice, white or brown. We prefer a medium-grain rice, like Arborio (again, either white or brown).
• Or try it over cooked and drained rice noodles.
• Garnish the servings with minced scallions or chives, cilantro leaves, and/or chopped, salted peanuts."]
cuisine icon Keywords
30-60 min, 4 servings, contributed, cook 55 min, cornstarch, dinner, easy, frozen cut‑up bone‑in pork shoulder, frozen unseasoned mixed vegetables, honey, main course, max pressure cook, modern, peeled and minced fresh ginger, prep 5 min, pressure cook, regular or reduced-sodium soy sauce or tamari, sauté, unsweetened apple juice or cider, water

prep icon Prep Time
5 min
cook icon Cook Time
55 min

serving icon Servings
4 servings
Ingredients
  • 3/4 cup unsweetened apple juice or cider
  • 1/4 cup regular or reduced-sodium soy sauce or tamari
  • 1 1/2 tbsp honey
  • 1 tbsp peeled and minced fresh ginger
  • 1 frozen cut‑up bone‑in pork shoulder
  • 1 lb frozen unseasoned mixed vegetables
  • 2 tbsp Water
  • 1 1/2 tbsp cornstarch
Instructions
  • Stir the juice or cider, soy sauce or tamari, honey, and ginger in an Instant Pot. Set the block of frozen pork meat in the liquids (it may rest against the side of the pot’s insert). Lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir the pork until it breaks into chunks (it may have already), then stir in the vegetables. Lock the lid back onto the pot.
  • Press Meat/Stew or Pressure cook (Manual) on High pressure for 1 minute with the Keep Warm setting off. The vent must be closed.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Again, unlatch the lid and open the cooker.
  • Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the timer for 5 minutes.
  • If you like, bring the liquid in the pot to a simmer, stirring occasionally. Meanwhile, whisk the water and cornstarch in a small bowl or teacup until smooth. When the liquid is simmering in the pot, stir in this slurry and continue cooking, stirring constantly, until the sauce has thickened somewhat, about 1 minute. Turn off the SAUTÉ function and set the pot aside for a couple of minutes so that the sauce continues to set up.
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