Pressure Cooker Ginger Pork Shogayaki

Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot): Make this beloved Japanese comfort food. You'll love the rich sweet, savory Ginger Garlic Sauce!

Make this beloved Japanese comfort food – Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot). You’ll love the tender pork in richly sweet & savory homemade Ginger Garlic Sauce, over perfectly cooked Japanese rice!

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Japanese food stole our hearts somewhere along the way when we were still learning “My name is Amy.” or “I am a boy.”

Perhaps it was the tiny bite of Sushi perfection

or the proper manners of slurping al dente Ramen from the hot comforting broth as loud as you could…

but for sure not the gooey, once-in-a-lifetime Nattō (納豆) – Japanese fermented soybeans experience…

That blew the minds of 2 food-craving children.

Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot): Make this beloved Japanese comfort food. You'll love the rich sweet, savory Ginger Garlic Sauce!

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So, we’re more than thrilled to have worked with various Japanese restaurants.

And what we miss the most was the people.

Meeting restaurateurs and chefs who shared the same passion for food and love for business just energizes us like the Energizer bunny.

We can talk on and on about dreams, life, family, and of course food! Sometimes we’d stay at their restaurants to chat even well after midnight!

Shougayaki pork ginger 豚生姜焼き定食
Photoshoot @ Our Client’s Japanese Restaurant: Shougayaki (pork ginger) 豚生姜焼き定食

One of our first clients was a Japanese family-run Teishoku-ya 定食屋, specializes in traditional Japanese home-style set meals.

If you’re not familiar with Teishoku, they’re the whole-meal deal. I’d say somewhat like airplane meals (but taste much better) – a main dish, side dishes highlighting seasonal ingredients, miso soup and rice served on a tray.

After tasting their Shougayaki (pork ginger) 豚生姜焼き for the first time, we couldn’t resist recreating it at home, so we can eat it ALL the time! hehe~ ?

As fancy as the name sounds, I must admit Shougayaki is nothing fancy. But it’s homey, satisfying, and simply delicious.

After experimenting with some twists & boosts for flavors, this Ginger Pork Shougayaki has became one of our favorite go-to weeknight meals.

So, we’re thrilled to share this Pressure Cooker Pork Ginger (Shougayaki 豚生姜焼き) Recipe with you inspired by our stovetop recipe! 😀

Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot): Make this beloved Japanese comfort food. You'll love the rich sweet, savory Ginger Garlic Sauce!

You’ll Enjoy Pressure Cooker Ginger Pork Shogayaki Because:

  • Deliciously easy to make & comforting to eat!
  • Pot-in-Pot means whole-meal deal done in less than an hour
  • Tender & juicy pork with satisfying mouthfeel
  • The richly sweet & savory homemade Ginger Garlic Sauce is addictive to eat

Pressure Cooker Ginger Pork Shogayaki are Great for:

  • Easy & quick lunch or family dinner
  • Make-ahead meal-prep
  • Can make for entertaining guests: parties, gatherings, potlucks…
  • Outings or summer picnics…

Ingredients for Pressure Cooker Ginger Pork Shogayaki


  • 1 pound (454g) pork shoulder (pork butt meat)
  • 1 medium (130g) onion, roughly chopped
  • 1 tablespoon (15ml) peanut oil
  • Kosher salt and ground black pepper to taste
  • 1/2 – 1 head romaine lettuce
  • Optional Garnishment: green onions, finely chopped

Ginger Garlic Sauce

Pot-in-Pot Rice

Instructions for Pressure Cooker Ginger Pork Shogayaki


Preparation

Ingredients & Tool

1 medium (130g) onion
1 – 2 tablespoons (8g) ginger root
1 clove (3g) garlic

Microplane Grater 

Roughly chop the onions, finely grate the ginger root and garlic with a grater.

Step 1
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker (Instant Pot: press “Sauté” button and click “Adjust” button to go to Sauté More Function).

how to use instant pot - saute more function

Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Step 2
Mix Ginger Garlic Sauce

Ingredients & Tool

Ginger Garlic Sauce
1 – 2 tablespoons (8g) ginger root, finely grated
1 clove (3g) garlic, finely grated
1 tablespoon (15ml) Japanese soy sauce
1/2 tablespoon (7.5g) white miso paste (optional) or 1 additional tablespoon Japanese soy sauce
2 tablespoons (30ml) Japanese cooking sake
2 tablespoons (30ml) Mirin (Japanese sweet cooking rice wine)
1/4 cup (63ml) water

Pyrex glass measuring cup

While the pressure cooker is heating up, mix all the ginger garlic sauce ingredients together in a glass measuring cup.

Step 3
Brown Pork Shoulder Meat

Ingredients

1 pound (454g) pork shoulder (pork butt meat)
Kosher salt and ground black pepper
1 tablespoon (15ml) peanut oil

Generously season the pork shoulder meat with kosher salt & ground black pepper.

Add 1 tbsp (15 ml) 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).

Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot): browning pork shoulder (pork butt meat)

Remove and set aside to rest for 5 minutes on a chopping board.

Step 4
Sauté Onions

Ingredients

1 medium (130g) onion, roughly chopped
Kosher salt and ground black pepper

Reduce heat to medium (Instant Pot: Press cancel and click on the Sauté Button).

Instant Pot Saute

Add in the chopped onions.

Season with a pinch of kosher salt and ground black pepper.

Sauté for roughly 1 1/2 minute until soften.

Step 5
Cut Pork Shoulder Meat

Ingredient

Pork shoulder meat

While the onions are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.

Why Cut The Pork Shoulder in Slices?

This allows the meat to cook perfectly and reduce the cooking time by about 30 – 50 minutes, depending on the original thickness.

cut pork shoulder into 0.5 inch slices

Step 6
Deglaze Pot

Ingredient

Ginger Garlic Sauce

Pour a dash of Ginger Garlic Sauce and fully deglaze the pot with a wooden spoon.

Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot): deglazing with homemade Garlic Miso Sauce

Pour in the remaining Ginger Garlic Sauce.

Step 7
Pressure Cook Ginger Pork

Ingredients

Sliced pork shoulder meat + meat juice

Pot-in-Pot Rice
1 cup (230g) Medium grain Calrose rice
1 cup (250ml) cold water

Stainless Steel Steaming Rack Stand
Stainless Steel Bowl

Add the sliced pork shoulder meat with all the meat juice in the pressure cooker.

Add a tall rack and place a stainless steel bowl filled with 1 cup (230g) Calrose rice and 1 cup (250ml) cold water.

Easy Pressure Cooker Ginger Pork Shogayaki Recipe (pressure cooker one pot meal, instant pot pot in pot recipe): sliced pork butt, steamer rack, calrose rice

Close the lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 6 minutes
  • Pressure Release Method: 10 minutes Natural Release.

Open the lid carefully.

Fluff rice and set aside.

Step 8
Serve Pressure Cooker Ginger Pork Shogayaki

Ingredient

1/2 – 1 head romaine lettuce
Optional: finely chopped green onions

*Pro Tip 1: You can wash & cut the romaine lettuce & green onions while the pork is pressure cooking.

Taste and adjust the seasoning with more soy sauce if necessary.

Serve the Ginger Pork Shogayaki over Calrose rice with the chopped romaine lettuce.

Garnish with finely chopped green onions.

*Pro Tip 2: be sure to pour the remaining Ginger Garlic Sauce onto the dish as a final flavor boost!

Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot): Make this beloved Japanese comfort food. You'll love the rich sweet, savory Ginger Garlic Sauce!

Cooking Tips for Pressure Cooker Ginger Pork Shogayaki


 1. Which Type of Japanese Rice to Use?

Medium grain Calrose rice is adequate for this Japanese Ginger Pork Shogayaki Rice Bowl. Save the premium grade short grain Japanese rice for nigiri sushi (unless that’s your favorite go-to rice)! ?

2. Can I Rinse the Rice?

We did not rinse the rice as we experimented with this Pot-in-Pot Recipe to be exact with the rice-to-water ratio. If you rinse the rice before cooking, please use a scale to ensure the rice-to-water ratio is accurate.

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4.8 from 4 reviews
Pressure Cooker Ginger Pork Shogayaki
 
Prep
Cook
Total
 
Make this beloved Japanese comfort food: Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot). You'll love the richly sweet & savory homemade Ginger Garlic Sauce!
Author:
Recipe type: Lunch, Main Course, Meat, Pot in Pot, Rice, Easy
Cuisine: Japanese
Serving: 2
Ingredients
  • 1 pound (454g) pork shoulder (pork butt meat)
  • 1 medium (130g) onion, roughly chopped
  • 1 tablespoon (15ml) peanut oil
  • ½ - 1 head romaine lettuce
  • Optional Garnishment: green onions, finely chopped
  • Kosher salt and ground black pepper to taste
Ginger Garlic Sauce
Pot-in-Pot Rice
Instructions
  1. Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Mix Ginger Garlic Sauce: While the pressure cooker is heating up, mix all the ginger garlic sauce ingredients together in a glass measuring cup.
  3. Brown Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper. Add 1 tbsp (15 ml) 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.
  4. Sauté Onions: Reduce heat to medium (Instant Pot: Press cancel and click on the Sauté Button). Add in the chopped onions. Season with a pinch of kosher salt and ground black pepper. Sauté for roughly 1½ minute until soften.
  5. Cut Pork Shoulder Meat: While the onions are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.
  6. Deglaze Pot: Pour a dash of Ginger Garlic Sauce and fully deglaze the pot with a wooden spoon. Pour in the remaining Ginger Garlic Sauce.
  7. Pressure Cook Ginger Pork: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Add a tall rack and place a stainless steel bowl filled with 1 cup (230g) Calrose rice and 1 cup (250ml) cold water. Close the lid and pressure cook at High Pressure for 6 minutes + 10 minutes Natural Release. Open the lid carefully. Fluff rice and set aside.
  8. Serve: Taste and adjust the seasoning with more soy sauce if necessary. Serve the Ginger Pork Shogayaki over Calrose rice with the chopped romaine lettuce. Garnish with finely chopped green onions. Pour the remaining Ginger Garlic Sauce onto the dish as a final flavor boost. Enjoy~
Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot): Make this beloved Japanese comfort food. You'll love the rich sweet, savory Ginger Garlic Sauce!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. HUGE problem with this recipe. If you don’t pay attention, you will drink all the sauce before you can add it to the pot!?. Man is this sauce good. The whole thing is fantastic. I didn’t have a shoulder handy, so I used a tenderloin, still fabulous! My family loved it, but my son covered his with sriracha. Excuse him, he covers everything in it! I was wondering if you could put uncooked ramen noodles in with it? Would they cook through with the pork? I am dreaming of it with noodles, veggies, and a soft boiled egg! If not, I will just dream of it with rice!

    1. Hi Kitty,

      So happy to hear from you again! Thank you so much for your kind words on the recipe 🙂
      It will depend on the kind of ramen noodles you want to use.

      Please take care & have fun cooking
      Jacky

  2. I made this without the rice. We enjoyed the ginger garlic sauce a lot…it was very good with the pork. It might have been my cut of meat but certain pieces came out more tender than others. Not sure why. I plan on making this again since it had great flavor.

    1. Hi Diana,

      thank you for your feedback and letting us know how it goes 🙂

      The best cut of meat is a well marbling one!

      Please Take care & have an amazing week
      Jacky

  3. If I don’t cook the rice in the IP, does that mean that I do not have to include a cup of water? (that would have been used for the rice) Is there enough liquid from the ginger garlic sauce to pressure cook the meat? I was concerned that I could run into IP burn issues.

  4. Is there something I can substitute for Japanese cooking sake? I have mirin but I’m not sure I’d be able to find cooking sake where I live. Or should I just use regular sake (they sell that at the liquor store I believe)?

    1. Hi Din,

      Regular sake will work, but it can be expensive.

      You can use Shaoxing wine, dry sherry wine or use water to replace it.

      Take care & have fun cooking
      Jacky

    1. Hi Tin,

      thank you for your question 🙂

      Shaoxing wine will make the dish taste slightly different, but it will still be fine.

      Take care & have fun cooking
      Jacky

  5. I only have brown jasmine or black rice. Is it possible to adjust cooking time so one of those would work? Maybe if I cut the meat a little bit thicker?

    1. Hi Leigh,

      thank you for your question 🙂

      Brown rice will take roughly 22 – 25 minutes with the pot in pot method. You will want to double the meat thickness.

      Take care & have fun cooking
      Jacky

  6. I made a slurry with some of the cooking liquid and cornstarch to thicken the sauce a little. Tastes great! Thank you so much!

  7. Thanks for the recipe to the coconut rice. As for salting the rice, I don’t mean enough to make it actually salty. I use literally a single shake of the shaker in a cup and a half of rice. It just makes it more… ricey. I learned to do this growing up in Thailand and just about everyone I know did the same.

    Coconut rice is also something I do pretty often. Though I make mine with the barest hint of coconut – I keep coconut milk powder on hand and if I’m pairing the rice with Thai food that week, I’ll mix in a teaspoon or so of the powder with the water. It adds just enough of that little something extra that pushes the rice over the top without making the meal TOO decadent. It’s also especially good with some fried garlic mixed in once the rice is done. OH yum. I’m all about adding those extra layers of flavor to my meal.

  8. I made just the rice portion of this recipe late one evening a few weeks ago (I was looking for someone who had made calrose rice using pot in pot so I could try to duplicate their results as I like to make several days worth of rice at a time and store in the fridge in a pyrex container to reheat for lunches.

    You know the rice turned out perfect when after removing the lid to check on it, this asian girl put back the tub of ice cream I’d taken out and instead fried up an egg and ate a bowl of buttered rice with kimchi and a fried egg as a late night snack! Better than a bowl of ice cream any day!

    This is now my go-to method for making rice. Making it PiP makes cleanup a breeze too – I just have to make sure I let the rice cool sufficiently before putting it in the fridge or it gets hard. Sometimes I toss in quarter cup or so of fried shallots with the water – turns out absolutely delicious.

    I’m curious though, do you not season your rice with a bit of salt in the water? That is one thing that boggles me – everyone is adamant that we salt pasta water while cooking it, but nobody in blogland seems to ever salt their rice. I learned as a kid to add a pinch of salt and a squeeze of lime to every batch of rice and I wouldn’t imagine cooking rice without it.

    1. Hi Jas,

      thank you so much for your kind words and question 🙂

      In Hong Kong, we don’t really season our rice (unless it is a specialty dish) as rice is always served with a few dishes with different saltiness and dishes. Seasoning the rice can make it too salty when eating with the dishes.

      I would recommend making chicken stock rice or coconut rice as they are both seasoned and heavenly!

      Here is the coconut rice recipe

      Take care & have fun cooking
      Jacky

  9. Hello! AM going to try this soon. Regarding doubling the meat and sauce, I was wondering if I should double the rice, water, onion ginger and paste too? thanks.

    1. Hi Omar,

      thank you for your question 🙂

      If you are doubling the meat, I would recommend adding .5x more onion and ginger. Adjust the sauce accordingly with more miso paste.

      Since we are using the pot in pot method, the center of the rice may not be cooked fully if doubled.

      Take care & have fun cooking
      Jacky

  10. What other cut of pork can I use for this recipe besides pork butt? Our grocery store here sells it in a 4lb package! I can’t wait to try this recipe as I had made shogayaki on the stove top before & I would love to make it in the IP! Thanks again!

  11. Thanks for sharing.

    Can I substitute Japanese soy sauce with chinese soy sauce? What are the differences?

    1. Hi Casey,

      It’s great to hear from you again 🙂

      Japanese soy sauce is a little more sweet. You can substitute Japanese soy sauce with Chinese soy sauce. Please adjust accordingly!

      Take care & have fun cooking
      Jacky

  12. Hiii!! So i think i have around 2 to 2.5 lbs of pork shoulder. Should i double the recipe for the sauce? I don’t think it’ll all submerge in the sauce if i don’t double. 🙁 would i need to increase cooking time too? Thanks!!!

    1. Hi Jamie,

      thank you for your question 🙂

      As long as the pork meat slices are partially submerged into the liquid, the cooking time will not have to be changed.

      Take care & have fun cooking
      Jacky

  13. Ginger Pork Shogayaki made tonight and cooked rice separately as my rack is not tall enough. Will cook again and increase the ginger.

  14. I made 18 hardboiled eggs for Passover using your method (low pressure 5 min, Quick Release, ice bath). The host pulled me aside to ask how I made such perfect eggs – yolks custardy but firm, not chalky. So thanks!

  15. Another 5 star recipe, the flavoring in the ginger garlic sauce was perfectly balanced. The pork shoulder came out super tender. I’m so happy you guys post recipes that represent homestyle Japanese cooking. Keep them coming!

    1. Happy Easter Stephen!

      Thank you for your kind comment and the review on the recipe 🙂

      We will work hard to keep them coming!!!

      Take care & have fun cooking
      Jacky

    1. Hi Tracy,

      Happy Easter & Thank you for your question 🙂

      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
      We bought ours (7.5″ x 3″ stand) at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

  16. My wife and I recently returned from my first visit to Japan, where my son, who teaches English, guided us on a tour between Tokyo and Nagasaki. He took us to many high quality small neighborhood restaurants and opened our eyes to the many styles of Japanese food. This pork recipe would have fit in perfectly with one of the restaurants that we went to, and it may be even a little better than what we sampled there. My wife and I usually prefer more spice, but that would not have been authentic. I believe that you absolutely nailed this recipe. We will tackle one of your Chinese recipes when we are in the mood for something spicy.

    1. Hi Richard,

      thank you so much for your kind words and review on the recipe 🙂

      Must have been a wonderful adventure going from Tokyo to Nagasaki! We can’t wait to go back to Japan to visit!

      Happy Easter & Have fun cooking
      Jacky

  17. Pork meat was so soft and tender with some lovely tasteful fat. We loved it! While making this dish, I also made the rub for the remaining part of the pork shoulder, rubbed it in and put it in the fridge, so we will eat pulled pork tomorrow evening!

  18. I do not have a tall enough steam rack stand and bowl for the rice, but I do have a separate rice cooker. How should I adjust the cooking time if I want to cook just the pork in the Instant Pot?

    Thank you!

    1. Hi Tim,

      It’s great to hear from you again! Hope you have been doing well 🙂

      Another extra minute will work fine.

      Take care & have fun cooking
      Jacky

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