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Instant Pot Five Spice Pork Butt
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By Jack R

Instant Pot Five Spice Pork Butt

14 steps
Cook:2h 30min
Updated at: Wed, 16 Aug 2023 17:08:06 GMT

Nutrition balance score

Unbalanced
Glycemic Index
46
Low
Glycemic Load
3
Low

Nutrition per serving

Calories293.7 kcal (15%)
Total Fat18.2 g (26%)
Carbs7.1 g (3%)
Sugars4.9 g (5%)
Protein22.6 g (45%)
Sodium688.1 mg (34%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet

Instructions

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

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