Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 pound boneless pork roast, cubed
- •1 medium onion, sliced
- •4 cloves garlic, minced
- •1 cup water
- •0.5 cup reduced-sodium soy sauce
- •0.5 cup white vinegar
- •1 tablespoon sugar
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 bay leaf
- •1 tablespoon tapioca starch
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once hot, add oil and pork pieces. Cook until meat is browned, about 5 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds. Add water, soy sauce, vinegar, sugar, salt, pepper, and bay leaf; mix to combine. Turn off Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork to a medium bowl and keep hot. Pour out half of the liquid and reserve.
- Turn on Saute mode again. Stir tapioca starch into remaining hot liquid in the pot to create a slurry. Cook until sauce thickens, about 5 minutes. Add in reserved liquid if sauce is too thick, 2 tablespoons at a time, or until desired consistency is achieved.
Nutritional Facts
Per 4 servings
- Calories: 208
- Carbohydrate: 12g
- Fat: 11g
- Fiber: 1g
- Protein: 15g
- Sugar: 5g
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