Pork > Instant Pot > Stew

Instant Pot Pork Knuckles and Ginger Stew Recipe

Ingredients with Measurements:
- 4 pork knuckles, about 2 lbs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 inches ginger, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp five-spice powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
- 2 tbsp cornstarch
- 2 tbsp water
- 2 green onions, chopped
- 1 tbsp sesame oil

Special equipment needed:
- Instant Pot pressure cooker

Step-by-step instructions:
1. Turn on the Instant Pot and select the sauté function. Add the vegetable oil and heat it up.
2. Add the pork knuckles and brown them on all sides for about 5 minutes.
3. Add the onion, garlic, and ginger and sauté for another 2 minutes.
4. Add the soy sauce, brown sugar, rice vinegar, five-spice powder, salt, black pepper, and water. Stir to combine.
5. Close the Instant Pot lid and set the pressure release valve to sealing. Select the manual function and set the cooking time to 45 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
7. Open the Instant Pot lid and remove the pork knuckles. Set them aside on a plate.
8. In a small bowl, mix the cornstarch and water until smooth. Add the mixture to the Instant Pot and stir until the sauce thickens.
9. Add the green onions and sesame oil to the sauce and stir to combine.
10. Serve the pork knuckles with the ginger sauce on top.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Temperature:
Instant Pot pressure cooker: high pressure
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 10g
Protein: 38g

Substitutions for ingredients:
- Pork knuckles can be substituted with pork shoulder or pork belly.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Green onions can be substituted with chives or scallions.

Variations:
- Add sliced carrots and potatoes to the Instant Pot for a heartier stew.
- Use chicken instead of pork for a lighter version of the stew.
- Add a splash of Shaoxing wine for a more authentic Chinese flavor.

Tips and tricks:
- Browning the pork knuckles before pressure cooking them adds extra flavor and texture to the dish.
- Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure to avoid overcooking the meat.
- Use a slotted spoon to remove the pork knuckles from the Instant Pot to avoid breaking them apart.

Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a microwave-safe dish or on the stovetop until heated through.

Presentation ideas:
Serve the stew in individual bowls and garnish with chopped green onions and sesame seeds.

Garnishes:
Chopped green onions and sesame seeds.

Pairings:
Serve the stew with steamed rice and a side of stir-fried vegetables.

Suggested side dishes:
Stir-fried bok choy, garlic green beans, or roasted broccoli.

Troubleshooting advice:
- If the sauce is too thin, mix more cornstarch and water and add it to the Instant Pot until the desired consistency is reached.
- If the pork knuckles are tough, increase the cooking time by 5-10 minutes.

Food safety advice:
- Make sure the pork knuckles are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Always follow the manufacturer's instructions for using the Instant Pot pressure cooker.

Food history:
Pork knuckles are a popular ingredient in Chinese cuisine and are often used in stews and braises. Ginger is also a common ingredient in Chinese cooking and is believed to have many health benefits.

Flavor profiles:
The stew has a savory and slightly sweet flavor from the soy sauce and brown sugar, with a hint of spice from the five-spice powder. The ginger adds a subtle warmth to the dish.

Serving suggestions:
Serve the stew as a main course for dinner or as a hearty lunch.

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Taste: Savory, Tangy, Spicy, Aromatic, Umami