Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons Vegetable Oil
  • 3 large Shallots (sliced medium thick)
  • 3 Tablespoons Soy Sauce, Low Sodium
  • 3 cloves Fresh Garlic (minced)
  • 1/4 cup Light Brown Sugar (divided)
  • 1/4 cup Palm Sugar (divided)
  • 2 Tablespoons Sweet/Black Soy Sauce
  • 2 Tablespoons Premium Fish Sauce
  • 1 teaspoon Sambal Oelek Ground Chili Paste
  • 1/4 teaspoon Ground White Pepper
  • 2 pounds Pork Shoulder (Picnic) (cut into 1/4" x 2" strips)
  • Scallions (for garnish)
  • Caramelized & Crispy Onions (for garnish)
  • 12 ounces Jasmine Rice (rinsed)
  • 1 can (14 oz) Coconut Milk
  • 1/4 cup Fresh Water
  • 2 teaspoons Kosher Salt ((or 1 tsp sea salt))

Instruction

  • Select the Sauté or browning button on your Pressure Cooker and allow to fully heat.
  • Add Oil and Shallots to cooking pot and Sauté for two minutes.  Add Garlic and Sauté another 30 seconds.
  • Add Soy Sauce, Fish Sauce, Sambal Oelek, White Pepper and half the Sugars to cooking pot and let simmer for 3 minutes.  Turn off Pressure Cooker
  • Add Pork and combine with the Sauce.
  • Place Trivet into cooking pot and place pan on top.  Add all Coconut Rice ingredients.  Cover with a vented lid.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 6 minutes.  When Beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove lid, remove pan of Rice and set aside.  Mix in the rest of the Sugar.  Select Sauté or Browning and let simmer until Sauce has thickened and the Sauce can be parted with a spatula.
  • Garnish with crispy caramelized Onions and Scallions.  Serve with a green salad with an acidic dressing, like Balsamic Vinegar.