Chapter II · Pork·Filipino
Pork adobo
shreddable, tangy-savory. vinegar-soy. 5 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 35 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2 lb (900 g) pork shoulder, 1.5-in (4 cm) | Cut | High Pressure 35 min | Full NR ~26 min | ||
10 cloves (30 g) garlic, smashed | |||||
1/2 cup (120 mL) cane or white vinegar | Sauce | ||||
1/3 cup (80 mL) soy sauce | |||||
1/3 cup (80 mL) water | |||||
1 Tbs (12 g) brown sugar | |||||
3 bay leaves | Layer | ||||
1 tsp (3 g) whole black peppercorns | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 35 min · Full Natural Release
Cut
- 2 lb (900 g)·pork shoulder, 1.5-in (4 cm)
- 10 cloves (30 g)·garlic, smashed
Sauce
- 1/2 cup (120 mL)·cane or white vinegar
- 1/3 cup (80 mL)·soy sauce
- 1/3 cup (80 mL)·water
- 1 Tbs (12 g)·brown sugar
Layer
- 3·bay leaves
- 1 tsp (3 g)·whole black peppercorns
Pressure
High Pressure 35 min
Release
Full natural release, about 26 min
Full NR keeps the pork moist in acid. Same soy-and-garlic pantry as hong shao, a sharp instead of sweet finish.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Gochujang pork shoulder
shreddable, spicy-sweet
Shares pork-shoulder, soy, garlic — gochujang-garlic, shreddable, spicy-sweet instead of vinegar-soy.
gochujang-garlic·1 hr 40 min in the pot·6 servings
Lu rou fan pork
spoonable, glossy
Shares pork-shoulder, soy — five-spice-shallot, spoonable, glossy instead of vinegar-soy.
five-spice-shallot·1 hr 18 min in the pot·6 servings
Mapo-style tofu
spicy, saucy, tender pork
Shares pork-shoulder, soy, garlic — doubanjiang-heat, spicy, saucy, tender pork instead of vinegar-soy.
doubanjiang-heat·52 min in the pot·4 servings