Pressure Cooker Steamed Pork with Garlic Soy Sauce and Ginger Miso Sauce
Which cut of pork is best for this steamed pork recipe? Pork belly, collar, and shoulder were all tried, and the clear winner was pork collar. The cut may not be a familiar term in the US, so you may want to request a "Boston butt" or "pork butt" - despite what its name implies, this larger cut consists of parts of the neck (collar), shoulder blade, and upper arm. Pork collar is a moderately tough cut, often used for roasting, braising, stewing or ground pork/sausages, and is the most common cut for pulled pork. After steaming for 45 minutes the meat was really tender and moist, and held together nicely for slicing. Why steamed and not boiled? The steam cooks the pork while locking in the moisture, giving the meat a juicy texture and flavor. Serve with two dipping sauces: Garlic Soy Sauce and Ginger Miso Sauce. Recipe by Namiko Chen of Just One Cookbook.
Ingredients
| 1 1/2 cup | 360 ml | water |
| 3 | green onions/scallions | |
| 2 inch | ginger (2 inch = 5 cm) | |
| 2 lbs | 905 g | pork collar (907 g) |
| 4 Tbsp | 60 ml | sake |
| 1 | green onion/scallion (Garlic Soy Sauce) | |
| 2 cloves | garlic (Garlic Soy Sauce) | |
| 2 Tbsp | 30 ml | soy sauce (Garlic Soy Sauce) |
| 2 Tbsp | 30 ml | rice vinegar (Garlic Soy Sauce) |
| 2 Tbsp | 30 ml | sesame oil (Garlic Soy Sauce) |
| 1 tsp | 5 ml | granulated sugar (Garlic Soy Sauce) |
| 1/2 Tbsp | 7.5 ml | sake (Garlic Soy Sauce) |
| 1 tsp | 5 ml | sesame seeds (Garlic Soy Sauce) |
| 1 inch | ginger (Ginger Miso Sauce) | |
| 2 Tbsp | 30 ml | miso (Ginger Miso Sauce) |
| 2 Tbsp | 30 ml | sesame oil (Ginger Miso Sauce) |
| 1 Tbsp | 15 ml | rice vinegar (Ginger Miso Sauce) |
| 1 tsp | 5 ml | granulated sugar (Ginger Miso Sauce) |
Instructions
To Make Steamed Pork:
- In the Instant Pot, place the steamer rack and put 1 to 1 1/2 cups (240 to 360 ml) water.
- Cut the green onions to separate green and white parts. Cut the green part into 2-3 pieces. Cut the ginger into thin slices, keeping the skin on.
- Cut the pork collar in half and place it in a heat-resistant container (e.g. a Pyrex glass container) on top of the steamer rack.
- Put green onions and ginger on top, and pour the sake over the pork. Sake removes the unwanted smell from the meat and adds umami and flavor.
- Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at "sealing" and not "venting". Press the "Steam" button and press "plus" to change the cooking time to 40-45 minutes (20 minutes/lb). Meanwhile make the two sauces.
- As soon as the cooking time is reached, use the Quick Release method to release the pressure. When the valve goes down, open it and take out the steamer basket and container with the pork.
- Transfer the pork to a dish. Save a few tablespoons of cooking liquid and discard the green onions and ginger slices. Cover the pork with plastic wrap to keep it moist and let cool until you can touch it to slice.
- After 15 minutes or so, slice into thin rounds (discard the fat). Transfer to a serving platter and serve with the dipping sauce immediately.
To Make Garlic Soy Sauce:
- Combine the ingredients for Garlic Soy Sauce in a bowl or liquid measuring cup.
- Cut the green onion into thin slices and add to the sauce. Add the crushed (or minced) garlic. Whisk all together and transfer to a serving bowl.
To Make Ginger Miso Sauce:
- Grate the ginger.
- Combine the rest of the Ginger Miso Sauce ingredients in a bowl and whisk well. Transfer to a serving bowl.