Craving a meal that’s deeply comforting but ridiculously easy to make? This Instant Pot Ginger Pork is your answer! We’re talking about succulent, tender pieces of pork loin and creamy eggplant swimming in a rich, aromatic sauce infused with ginger, star anise, and cloves. The beauty of this recipe is its ‘set it and forget it’ nature. The Instant Pot does all the heavy lifting, tenderizing the pork to perfection and melding the flavors as if it had been simmering for hours on the stove. It’s a sophisticated yet simple dish that’s perfect for a busy weeknight dinner but special enough for a weekend treat.
Ingredients
• 2 lbs / 900g pork loin, chopped into 1-inch bite-sized pieces
• 1 cup / 150g eggplant, chopped
• 3 tbsp / 45g ghee or cooking oil of choice
• 1 spring onion, finely chopped
• 3 garlic cloves, minced
• 3 cups / 720ml beef stock
• 2 tbsp / 30ml light soy sauce
• 1 tbsp / 15ml anka sauce (red yeast rice sauce)
• 1 tbsp / 15ml balsamic vinegar
• Spices
• 2 tsp / 6g ginger powder
• 1 star anise
• 3 whole cloves
• 2 tsp / 12g sea salt
Instructions
1. Directions
2. Place the chopped pork in the Instant Pot liner and add enough water to cover it completely. Secure the lid and set the pot to ‘Sauté’ mode. Bring to a gentle boil and cook for 5 minutes, stirring occasionally to blanch the meat and remove impurities. Carefully drain the pork and set it aside.2. Wipe the inner pot clean. Set the Instant Pot to ‘Sauté’ mode again and melt the ghee. Add the chopped spring onions, ginger powder, star anise, and whole cloves. Stir constantly for 1 minute until fragrant.3. Pour in the anka sauce, stirring to combine with the aromatics, and cook for another minute. Return the blanched pork to the pot and stir well to coat each piece with the sauce base.4. Add the remaining : chopped eggplant, minced garlic, beef stock, soy sauce, balsamic vinegar, and sea salt. Stir everything together.5. Secure the lid, ensuring the steam release handle is set to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 35 minutes on high pressure.6. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release handle to the ‘Venting’ position. Once the pin drops, open the lid.7. Give the stew a final stir and serve immediately over a bed of fluffy rice or with your favorite steamed greens.
Nutritional Information
• Nutrition Per Serving
• Calories: 576
• Total Fats: 24g
• Net Carbs: 2.9g
• Protein: 82.7g
• Fiber: 1.2g
Pro Tips
• For an even more tender, fall-apart texture, substitute the pork loin with an equal amount of pork shoulder (pork butt).
• For a brighter, more pungent flavor, replace the ginger powder with 1 tablespoon of freshly grated ginger.
• After blanching, brown the pork pieces in the ghee for a few minutes before adding the aromatics. This creates a deeper, more complex flavor in the final dish.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the pot on ‘Sauté’ mode after pressure cooking and simmer for 1-2 minutes until thickened.
FAQ
Q: Can I use a different cut of pork for this recipe
A: Yes, for an even more tender, fall-apart texture, you can substitute the pork loin with an equal amount of pork shoulder (pork butt).
Q: How do I make the sauce thicker
A: To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. After pressure cooking, set the Instant Pot to ‘Sauté’ mode, stir in the slurry, and simmer for 1-2 minutes until it reaches your desired consistency.
Q: What can I substitute for ginger powder
A: For a brighter, more pungent flavor, you can replace the 2 teaspoons of ginger powder with 1 tablespoon of freshly grated ginger.
Q: Do I have to blanch the pork first
A: Yes, blanching the pork is a key step in this recipe. It helps to remove impurities from the meat, which results in a cleaner-tasting and more refined final dish.
