Thai-Style Caramel-Braised Pork with Star Anise

Ingredients

• 3 lb boneless pork shoulder (Cut into approximately 2-inch chunks; trim excess surface fat.)
• 0.5 cup brown sugar (Packed.)
• 2 tbsp neutral cooking oil (Such as grapeseed, vegetable, or canola oil.)
• 6 cloves garlic (Peeled.)
• 2 tbsp fresh ginger (Peeled and roughly chopped.)
• 0.5 cup cilantro stems (Roughly chopped; cilantro roots may be used traditionally if available.)
• 1 tsp white pepper (Ground.)
• 0.25 cup fish sauce
• 0.25 cup soy sauce (Use a gluten-free soy sauce or tamari if needed.)
• 1.5 cup water
• 3 pods star anise (Use fresh, fragrant pods.)
• 1 stick cinnamon stick (Use a fresh, fragrant stick.)
• 0.5 cup fresh cilantro leaves (For serving.)
• 3 cup jasmine rice (Cooked, for serving.)
• kosher salt (To taste; use sparingly because the fish sauce and soy sauce are salty.)

Steps

1. 1

   Pat the pork shoulder dry and cut it into roughly 2-inch chunks. Set the pieces aside while preparing the aromatics.

2. 2

   In a food processor, combine the garlic, ginger, cilantro stems, and white pepper. Process until a coarse, fragrant paste forms, scraping down the bowl as needed.

3. 3

   Set an electric pressure cooker to its highest sauté setting. Add the oil and heat until shimmering.

4. 4

   Add the brown sugar to the hot oil and cook, stirring frequently, until it melts and begins to caramelize, turning darker and smelling nutty. Do not let it burn.

5. 5

   Add the aromatic paste to the caramel and cook carefully, stirring constantly, until fragrant and the sizzling subsides, about 1 minute.

6. 6

   Add the pork and turn the pieces until they are coated with the caramel-aromatic mixture.

7. 7

   Pour in the fish sauce, soy sauce, and water. Add the star anise and cinnamon stick, then stir and scrape the bottom of the pot to loosen any browned caramelized bits.

8. 8

   Lock the pressure-cooker lid in place and set the valve to sealing. Cook at high pressure for 30 minutes, then allow the pressure to release naturally for 15 minutes before carefully venting any remaining pressure.

9. 9

   Transfer the pork to a bowl with a slotted spoon. Do not leave the meat in the pot while reducing the liquid, or it may become overcooked and shreddy.

10. 10

    Remove and discard the star anise and cinnamon stick. Set the cooker to sauté and simmer the braising liquid until reduced and slightly syrupy, about 10 to 15 minutes. Taste and adjust with salt only if needed.

11. 11

    Return the pork to the reduced sauce and gently warm it through. The pork should be tender but still hold its shape, and the sauce should cling lightly to the pieces.

12. 12

    Spoon the pork and sauce over jasmine rice. Scatter with fresh cilantro leaves and serve hot.

Notes

The source describes this as an Instant Pot version of moo hong and notes that the classic dish uses fatty pork belly, while pork shoulder provides a leaner result. A slow-cooker method is also indicated by the source's 9–10 hour slow-cook time; if using a slow cooker, prepare the caramel and aromatic paste in a skillet, transfer everything to the slow cooker, and cook on LOW for 9–10 hours before removing the pork and reducing the liquid separately. Fresh star anise and cinnamon make a noticeable difference. Serve with jasmine rice.

Nutrition per serving

• main
• braised
• pressure-cooker
• Thai-inspired
• sweet-savory
• pork
• gluten-free adaptable
• comfort food