Braised Pork Hock with Potatoes
boneless, diced into
and rinsed under cold water;
peeled and rinsed;
fresh ginger sliced
(can be substituted with cooking wine),
light soy sauce
dark soy souce
Place the diced pork inside the Instant Pot and fill with boiling water.
Press “Sauté” function then “Adjust” button to set temperature to “More”. Boil for 3 to 5 minutes, then rinse under cold water.
Clean and dry the inner pot. Select “Sauté” then set temperature to “More”. Add
olive oil and sauté the green onion, ginger, anise, and cloves for 1 minute.
Add anka sauce and sauté for another minute.
Put the cooked meat back into the Instant Pot, and sauté for 1-2 minutes.
Add the dark vinegar, soy sauces, sugar and salt to the Instant Pot and mix well.
Close the lid and place the pressure valve to “Seal” position. Press “Manual” and set to cook for 35 minutes.
While meat is cooking, quarter the potatoes into equal parts. Rinse under cold water, then pat dry with paper towel.
In a non-stick sauté pan on high heat, add
of olive oil. Cook the potato pieces until golden brown.
When the Instant Pot program is done, allow for pressure to naturally release for 5 minutes. Quick release the remaining pressure then open the lid.
Remove cooked meat into a bowl and cover to keep warm.
Press “Sauté” button on “Normal” temperature. Cook the potato pieces with meat sauce for 7-8 minutes.
Place the cooked meat into the Instant Pot and gently stir for 1 minute.
Transfer to a serving bowl and serve immediately with rice. Enjoy!