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~
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