Instant Pot Five Spice Pork Butt

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove skin and root from onion and roughly chop into medium/large pieces A small chop is fine too if you plan on reusing the cooking liquid, which I highly recommend

Step 2

Peel ginger root and cut into a few elongated pieces

Step 3

Peel garlic cloves and crush them with your knife blade

Step 4

Mix all liquid ingredients except oil and all powder ingredients including salt and sugar, set aside

Step 5

Cut the pork into roughly uniform sized pieces ensuring that no piece is thicker than two inches

Step 6

Pat pork dry with paper towel, set SAUTÉ function on instant pot (IP) to Normal

Step 7

Once hot, add vegetable oil to IP and brown each piece of pork on all sides. Turn off IP once finished

Step 8

Add trivet to the bottom of IP followed by pork. Try to make the pieces of pork touch each other and the sides of the pot as little as possible

Step 9

Add onion, ginger, and garlic to the pot, followed by the liquid/powder solution

Step 10

Close IP lid, ensure the valve is set to sealing, and pressure cook on high for 2 hours

Step 11

Once the two hours is up, allow natural pressure release by waiting for the stainless steel pressure indicator seal to drop. To preserve tenderness, do not flip the valve from sealing to venting. This should take up to 20-ish minutes but may take slightly longer

Step 12

Once pressure indicator has dropped, remove pork from IP and place in an unsealed sealable container (for fridge storage) to cool before refrigerating

Step 13

Remove ginger chunks from IP and toss them

Step 14

Pour liquid from IP into a sealable container and allow to cool before refrigerating. The fat will solidify at the top of the container overnight. Separate fat and liquid into different containers and use in other cooking