Keyword: hong shao ruo, pork shoulder, red cooked pork
Servings: 4
Equipment
Pressure Cooker or Instant Pot
Stainless Steel Bowl (optional, if making rice in the Instant Pot)
Trivet (optional, if making rice in the Instant Pot)
Ingredients
3slabspork shoulder, about 2-3 lbs
3tbspbrown sugar
2tbspsoy sauce
1tbspdark soy sauce
¼CShaoxing wineor water
¼Cwater
4hard boiled eggsoptional
1packagetofu puffs or sliced marinated tofu or tofu knotsoptional
Whole Meal in One (optional)
4carrotssliced
2Cbrown ricerinsed
2Cwater
Instructions
Put all the ingredients in the Instant Pot. (optional Meal in One, if cubing the pork shoulder before cooking): Add carrots into the Instant Pot. Put the rice/water into a stainless steel bowl on top of a trivet in the Instant Pot.Cook on high pressure for:- whole pork shoulder 25 minutes- cubed pork shoulder 15 minutesNatural release for 10 minutes.
(Optional) While the Instant Pot is cooking, make and peel hardboiled eggs. Use a knife and make slits in the egg white so that sauce can seep into the egg.
After Natural Release, remove the rice and trivet, if needed. Set the Instant Pot to "SAUTE" to reduce the liquids in the pot. Remove any fat or bones from the pork shoulder, if needed. Shred the pork shoulder, if desired.
The sauce should take 15 minutes to reduce.(Optional) You can coat the egg and tofu in the liquids while the sauce is reducing! Add the eggs to the pot and coat with the sauce. Carefully turn the eggs every so often, so that they don't stick to the Instant Pot. After about 10 minutes, remove the eggs. Add in tofu (puffs, knots, or sliced marinated) to the pot and coat with the sauce. After about 5 minutes, add back in the eggs and give everything a quick stir.At this point, turn off the Instant Pot.