Pressure Cooker Chinese Pulled Pork

Five perfumed spices and a honey hoisin pulp give this dragged pork a ton of taste in each bite. And oh hey, it receipts just a little over an hour in the weight oven, too!

The separate flavor of this dish originates from Chinese five-spice powder, a definitive mixture that usually comprises star anise, Szechuan peppercorns, fennel seeds, pieces, and cassia (a culinary relative of cinnamon).The careful mix and relation of interests can vary after mix to mix—the unique I like is from Oaktown Interest Shop.

This recipe changes Elise’s bizarre recipe for Sluggish Oven Chinese Dragged Pork to the weight oven. I only had to make a few vicissitudes to brand sure it would originate out with the similar countless flavor in my Prompt Pot, but in a lot less time.

New to the Prompt Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

First, sauté the ginger and garlic to help fully infuse their flavors in the finished dish. Cooking also helps mellow these pungent spices.


I also added a little extra water to the total cooking liquid, which is needed in order for the pot to build up enough steam to pressurize. Don’t worry that the sauce might be too thin—we’ll seethe the pulp after culinary the pork to help congeal it up.


This Chinese pulled beef helps a troop and makes a great starter for a party rock table. It’s also a multipurpose staple for all sorts of weeknight meals. Pile it onto hamburger buns (mini buns for sliders, or regular-sized for snacks), spoon it over rice or greeneries, stuff it into tacos and burritos, or even use it to make traditional Chinese pork steamed buns. For range weight cookers: Heat the oil over average heat and sauté the garlic and ginger. Weight cook for 50 notes at high weight. When it’s period to reduce the cooking liquid, simmer the cooking runny over average heat.

For larger weight cookers: This formula is made for a 6-quart weight oven. If you are using a superior, 8-quart pressure cooker, increase the amount of water from 1/3 cup to 1 cup. When the pork has over culinary, you will need to reduce the sauce for an extra 10 notes or so.



2 1/2 teaspoons Chinese Five-Spice Powder

3 to 3 1/2 pounds pork shoulder, cut into large chunks (3- to 4-inch pieces)

1/3 cup water

1/4 cup hoisin sauce

3 tablespoons soy sauce

3 tablespoons honey

2 tablespoons dry sherry

1 tablespoon cooking oil (I like avocado oil)

5 cloves garlic, minced

2-inch (1-ounce) piece ginger, minced

To serve:

2 scallions, sliced thinly

Hamburger or slider buns

Special equipment:

6-quart Instant Pot or other electric pressure cooker

Fat separator

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