Make this juicy Instant Pot Pork Shoulder soaked in comforting HK Tomato Sauce. Kid-friendly tender pressure cooker pork shoulder over perfectly cooked Pot-in-Pot rice (made at the same time in the same pot!) 😀
We’ve been having so much fun with the Cha Chaan Teng 港式茶餐廳 (Hong Kong style cafes) series, as we recreate some of our favorite comfort food from home in our Instant Pot Pressure Cookers!
Tasting the delicious flavors of home, recollecting & laughing about our memories and childhood…
But what gives us the most joy are messages we receive from our dear readers:
“The authentic Hong Kong style tomato sauce pork chop on rice! Super delicious, just like those from the cafes in HK Thank you! My daughter and husband love it!” – Annie C.
“I made this for dinner last week, and it was a hit with the family! Thank you so much for this blog and recreating all the comfort food from my youth, but now so much easier to cook in the Instant pot!” – Junie
SUBSCRIBE FOR FREE RECIPES + TIPS
Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free!
Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways!
Preheat Instant Pot: Heat up your Instant Pot by pressing the Sauté button and click the Adjust button to go to Sauté More function. Wait until the indicator says HOT.
Brown Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper. Add 1 tbsp (15ml) of peanut oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
Make HK Tomato Sauce: While the pork shoulder is browning in the Instant Pot, mix all HK Tomato Sauce’s ingredients together.
Sauté Onion, Shallot, Garlic, and Mushrooms: Add 1 tbsp of peanut oil if necessary. Add in the sliced onions, diced shallot and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions and shallot for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
Cut Pork Shoulder Meat: While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.
Deglaze: Pour ½ cup (125ml) HK Tomato Sauce mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the sauce.
Pressure Cook Pork Shoulder & Rice: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Pour in the remaining sauce mixture. Add a tall rack and place a stainless steel bowl filled with 230g Jasmine rice and 250ml cold water. Close lid and Pressure Cook at High Pressure for 6 minutes + 10 minutes Natural Release. Release the remaining pressure. Open the lid carefully. Set aside cooked rice and rack.
Taste & Thicken Tomato Sauce: Add frozen mixed vegetables into the Instant Pot. They will warm up in 30 seconds. Press Cancel button, then Sauté button to heat up the sauce. Taste the seasoning one more time. Add more salt and pepper if desired. In a small mixing bowl, mix cornstarch with water and mix it into the HK Tomato Sauce one third at a time until desired thickness.
Serve: Drizzle HK Tomato Sauce over the pork shoulder & Jasmine rice, then serve immediately.