Make Dai Pai Dong-Inspired Instant Pot HK Pork Shoulder with a few pantry staples. Comforting Onion Garlic Pork Shoulder in Instant Pot makes a deliciously quick & easy busy-nights family meal.
Pork Shoulder is one of our favorite cuts of pork!
We love this cut of pork because it’s marbled with enough fat to keep the meat moist while cooking. So, be sure to pick a piece of pork shoulder that has some nice marble and fat.
Plus, pork shoulder is a relatively low budget cut. 🙂
As for this recipe, we used Pork Butt (aka Boston Butt), the upper part of the pork shoulder.
What’s Dai Pai Dong (Chinese: 大排檔)?
Dai Pai Dong are classic open-air food stalls that you’d find on the side of the streets in Hong Kong. Came about after World War 2, and sadly, their existence is starting to disappear. 🙁
They offer endless delicious specialties including comforting stir-fry, amazingly fresh seafood (mantis shrimp!!), congee, rice plates, siu mei, noodles…
Inspired by Dai Pai Dong-Style Stir Fry Pork, we’ve recreated one of our favorite weeknight recipes using Pork Shoulder in Instant Pot!
Comforting to eat, yet quick & super easy to throw together last minute with a few healthy ingredients you have in your pantry.
Bursting with comforting flavors that remind us of our home – Hong Kong, hence the name “HK Pork Shoulder”.
Have a taste of our Foodie Paradise home with this Easy Instant Pot HK Pork Shoulder! Enjoy~ 😀
Instant Pot HK Pork Shoulder Step-by-Step Cooking Guide
Prepare Ingredients for Instant Pot HK Pork Shoulder. There are only a few ingredients 🙂
Brown Pork Shoulder
Heat up Instant Pot using Sauté More function (as shown in below photo).
*Tip: For older versions, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.
Wait until it says HOT (takes roughly 8 minutes). This prevents the pork shoulder from sticking to the pot.
Pat dry pork shoulder with a paper towel, then season pork shoulder generously with salt and black pepper on one side.
Add 1 tbsp (15ml) peanut or olive oil in Instant Pot.
Brown pork shoulder with the seasoned side down, then season the other side with more salt and black pepper. Brown each side for 5 minutes, then set aside on a chopping board.
Saute Onion and Garlic
Add sliced onion and ginger in Instant Pot, then saute until onion slices soften (roughly 2 minutes).
Add in chopped garlic, then saute for another minute.
Deglaze
Pour ½ cup (125ml) chicken stock in Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix and turn off the heat.
Cut Pork Shoulder
Cut browned pork shoulder against the grain into 0.5 inch thick slices.
Pressure Cook Pork Shoulder
Add 2 tbsp (30ml) light or regular soy sauce (not low sodium) and browned pork shoulder in Instant Pot. Don’t forget the meat juice (if there are any)!
Optional Pot-in-Pot Rice: If you want to cook Jasmine rice at the same time with the pork shoulder, you can use the pot in pot method (as shown in above photo).
Place 1 cup (230g) Jasmine rice and 1 cup (250ml) cold water in a stainless steel bowl. Layer it on top of the pork shoulder meat on a trivet/steamer rack.
Close lid and pressure cook:
- Pressure Cooking Method: High Pressure for 6 minutes, then 10 minutes Natural Release
Add Green Onions & Thicken Sauce
Set aside the rice bowl, trivet and place the pork shoulder slices in a serving bowl.
Bring the liquid to a simmer, then add in the green onions.
Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl.
Add the cornstarch mixture one third at a time to thicken the sauce until desired thickness.
Taste and season with more salt if necessary.
Turn off the heat and place the pork shoulder slices back in the sauce.
Serve Instant Pot Pork Shoulder
Serve Instant Pot HK Pork Shoulder with Jasmine rice or your favorite side dishes 🙂
Enjoy your Instant Pot Pork Shoulder!~ 🙂
Tools for Instant Pot Pork Shoulder
Optional Pot-in-Pot Rice:
- Stainless Steel Steaming Rack
- Stainless Steel Bowl (for rice)
Instant Pot HK Pork Shoulder
Ingredients
- 1.5 - 2 pounds (1028g) pork shoulder (pork butt meat)
- 6 (22g) garlic cloves , chopped
- 1 (120g) small onion , sliced
- 1 tablespoon (15g) ginger , roughly chopped
- 2 tablespoons (30ml) light or regular soy sauce (Not Low Sodium)
- ½ cup (125ml) unsalted chicken stock or cold water
- 1 tablespoon (15ml) peanut or olive oil
- Salt to taste
- 2 stalks green onions , cut into 2 inches
Thickener
- 2.5 tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) cold water
Optional: Pot in Pot Rice
- 1 cup (230g) Jasmine Rice
- 1 cup (250ml) cold water
Equipment
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Instructions
- Brown Pork Shoulder: Heat up Instant Pot using Sauté More function. Wait until it says HOT (takes roughly 8 mins) - this prevents the pork shoulder from sticking to the pot.Pat dry and season pork shoulder generously with salt and black pepper on one side. Add 1 tbsp (15ml) peanut or olive oil in Instant Pot. Brown pork shoulder with the seasoned side down, then season the other side with more salt and black pepper. Brown each side for 5 minutes, then set aside on a chopping board.
- Saute Onion and Garlic: Add sliced onion and ginger in Instant Pot, then saute until onion soften (roughly 2 mins). Add in chopped garlic, then saute for another minute.
- Deglaze: Pour ½ cup (125ml) chicken stock in Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix and turn off the heat.
- Cut Pork Shoulder: Cut browned pork shoulder against the grain into 0.5 inch thick slices.
- Pressure Cook Pork Shoulder: Add 2 tbsp (30ml) soy sauce and browned pork shoulder in Instant Pot. Don't forget the meat juice (if there are any)!Optional Pot-in-Pot Rice: Place 1 cup (230g) Jasmine rice and 1 cup (250ml) cold water in a stainless steel bowl. Layer it on top of the pork shoulder meat on a steamer rack.
Close lid and pressure cook at High Pressure for 6 minutes, then 10 minutes Natural Release - Add Green Onions & Thicken Sauce: Set aside the rice bowl, trivet and place the pork shoulder slices in a serving bowl. Bring the liquid to a simmer, then add in the green onions. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the sauce until desired thickness. Taste and season with more salt if necessary. Turn off the heat and place pork shoulder back in the sauce.
- Serve: Serve HK Pork Shoulder with Jasmine rice or your favorite side dishes. Enjoy~
Notes
Nutrition
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