Pork & Green Bean Stir-Fry

Pork & Green Bean Stir-Fry

A pork stir fry and green beans that packs an amazing flavor punch with just a few ingredients.

This gluten-free stir-fry takes inspiration from Japanese cuisine, ditching the soy sauce for another umami-rich ingredient, teriyaki sauce.

What is teriyaki sauce? In Japanese teri means shiny, and yaki means fried or grilled. This umami* rich magical sauce turns almost any ingredient into appetizing deliciousness instantly.


*Umami means “pleasant savory taste” in Japanese.


Pork & Green Bean Stir-Fry

1 (about 3/4 pound) pork tenderloin, trimmed of excess fat

Coarse salt

2 tablespoons teriyaki sauce

1 tablespoon rice vinegar

1 teaspoon sugar

3 teaspoons vegetable oil

2 tablespoons minced, peeled peeled fresh ginger

1/8 to 1/4 teaspoon red-pepper flakes

1 pound green beans, trimmed and cut crosswise into 2-inch pieces

1 red bell pepper, ribs and seeds removed, cut into thin strips

1/3 cup dry-roasted peanuts, chopped

Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Pork & Green Bean Stir-Fry

Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.


Try these deliciously yummy stir-fries.


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Korean Beef Stir-Fry With A Homemade Asian Sauce

A deliciously yummy Korean Beef Stir-Fry made with simple Asian inspired ingredients.

Marinating the beef in the homemade Asian sauce makes for tender melt in your mouth beef strips.

Onions, sweet pepper’s, and beef strips stir-fried in an authentic Asian sauce all. And it cooks to perfection.

This recipe comes together in under 30 minutes. It’s a versatile recipe as you can add what ever vegetables you like.

It’s an effortless recipe and truly deliciously yummy.


Here’s Another Simple and Easy Beef Stir-Fry with Coconut Milk Recipe To Sink Your Teeth Into


Korean Beef Stir-Fry

This Korean beef stir-fry sauce is a flavorful sauce spiced with Gochujang paste.

This sticky and spicy sauce is very versatile as if pairs well with any grilled meat, and can be used to season fried rice, stir-fries, lettuce wraps and soups.


If You Love Sticky Asian Sauce – Then You Need Try This Sticky Honey Ginger Chicken Drumsticks


For The Sauce

3/4 cup brown sugar, packed

1/2 cup soy sauce

1 tbsp rice wine vinegar

1 tbsp Gochujang paste

2 tsp sesame oil

1 tsp fresh minced ginger

1 tbsp minced garlic about 6 cloves

2 tbsp honey

1/8 tsp fresh ground black pepper

2 tsp cornstarch

1 tbsp water

Stir brown sugar, soy sauce, rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.

Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the mixture. Continue to stir the sauce.

Reduce the heat to low and cook until the sauce thickens, about 3 – 4 minutes.

Use immediately with this Korean Beef Stir-fry and store the rest in a tight lid jar in the refrigerator for up to 2 weeks.

For The Stir-fry

1 pound beef bottom round roast, sliced thin and cut into strips about 1 1/2 inches long.

1/2 white onion, chopped into quarters

3 cups mini-peppers, seeded, chopped into quarters

Marinading Beef In A Homemade Asian Sauce

Marinate the beef strips in a large bowl, add the beef and 1/4 cup marinade to beef. Store to coat and place in refrigerator for 20-30 minutes. Meanwhile, prepare the other ingredients.

Sautéing Onions – Peppers & Beef

Heat 1 tablespoon sesame oil in a large wok or skillet then add the onion, sauté and caramelize until onions get a gleen or shinny look. Remove from heat and set aside.


Cook’s Notes

If you continue sautéing both the onions and peppers past this point (the gleen or shinny look) they will begin to soften and loose their crunch.


Add 1 tablespoon sesame oil to same skillet. Add peppers, sauté and caramelize until peppers get a gleen or shinny look. Remove from heat and set aside with onions.

Add 1 tablespoon sesame oil to the same skillet. Add beef and marinade sauce. Cook until the meat is no longer red (about 5-7 minutes).

Next add cooked onions and peppers to skillet with beef. Mix together, and continue cooking for 3-4 more minutes. Add more sauce if needed. Remove from heat.

Plate with brown or white cook rice.

You’ll love making this Easy Asian Style Fried Rice.


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Pad Thai Chicken With A Brown Garlic Sauce

Pad Thai Chicken With A Brown Garlic Sauce

Pad Thai is probably one of the most well known Thai dishes.

This pad Thai recipe is a delicious combination of rice noodles, vegetables, and chicken all tossed in a brown garlic sauce with a little bit of spice.

This recipe is an easy version of traditional pad Thai, but maintains the authentic taste.


Read More Here About The History Of Pad Thai

Pad Thai Chicken With A Brown Garlic Sauce

8 ounces rice noodles

1 to 1 1/2 cups chopped chicken thigh

3 tablespoons soy sauce

1 teaspoon cornstarch

2 carrots, grated

11/2 cups diced red onion

2 garlic gloves, minced

1/3 cup cashew, pieces

1 tablespoon avocado oil

1/2 cup chicken stock

Brown Garlic Stir-Fry Sauce

2⁄3 cup soy sauce

1⁄2 cup chicken broth

1⁄3 cup rice wine

3 1⁄2 tablespoons sugar

1 tablespoon sesame oil

1⁄4 teaspoon white pepper

2 tablespoons cooking oil

1 tablespoon garlic, minced

1 tablespoon minced ginger

1-2 teaspoons red pepper flakes

2 tablespoons cornstarch

1⁄4 cup water

For The Sauce

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Remove from heat and set aside.

For The Noodles

Place 8 ounces of rice noodles into a large bowl.

Bring a large pot of water to boil. Pour over noodles.

Follow packaging instructions as to how long to leave noodles in hot water. Usually 10-15 minutes.

You want to leave them just enough in the hot water so that they are chewy-perfect.

When noodles are done soaking in the hot water, remove the noodles to a colander and rinse with cold water. Set aside.

For The Chicken and Vegetables

Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.

Preheat a wok or large skillet pan over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic. Stir/fry until fragrant, about 30 seconds.

Next add carrots and red onion, stir-fry until vegetables are slightly softened, about 3 minutes.

Next, add the marinated chicken. If the wok or skillet becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, or until the chicken is cooked.

Next did the cashews and sauce, mix in.

You can choose to either add the noodles and stir-fry in or plate some rice noodles and top with the stir-fried chicken – cashew mixture.

Before serving sprinkle on some chopped cilantro.

Try this Pad Thai recipes – Shrimp Pad Thai


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Chicken Pad Thai

Pad Thai is one of the most well known stir-fried Thai dish.

The combination of rice noodles, vegetables, and chicken all tossed in a sweet and sour sauce with a little bit of spice makes for a tangy and delicious plate of food.


Read More Here About The History Of Pad Thai



Toss Those Rice Noodles, Vegetables & Sauce With Shrimp Pad Thai

This recipe is a fast and easy version of traditional pad Thai. It maintains the authentic Thai flavors, and therefore, guaranteed to please your taste buds.

Chicken Pad Thai

For the Pad Thai Sauce:

1/4 cup chicken stock

1 tablespoon soy sauce

3 tablespoons fish sauce

3 to 4 tablespoons brown sugar

1/2 to 1 teaspoon chili sauce, or to taste

3/4 tablespoon tamarind paste, dissolved in 1/4 cup warm water

For the Pad Thai:

8 ounces rice noodles

1 to 1 1/2 cups chopped chicken breast or thigh

3 tablespoons soy sauce

1 teaspoon cornstarch

1 to 2 tablespoons olive oil

4 cloves garlic, minced

1 to 2 fresh red chiles, minced

1/4 cup chicken stock

1/2 cup radicchio, chopped (or vegetables of choice, like kale, green or red cabbage)

1 cup carrots, julienne cut, 2-inch match sticks

1 cup asparagus, sliced, length 2-inches

1/2 cup fresh cilantro, chopped

1/3 cup cashews

Lime or lemon wedges, for garnish

Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve.

Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.

Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly chewy (they will finish cooking later in the pan).

Drain the noodles and rinse well with cold water to prevent sticking. Set aside.

Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.

Preheat a wok or large frying skillet over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant about 30 seconds.

Add the marinated chicken. If the wok or skillet becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.

Add the drained noodles and pour the prepared sauce over. Using two utensils, use a gentle “lift and turn” method to fry the noodles (like tossing a salad).

Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your skillet too dry, add a little more oil.

Add the vegetables and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky.

Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).

Top with generous sprinklings of fresh cilantro and cashews. Serve with fresh lime or lemon wedges on the side.


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Grilled Vietnamese Lemongrass Cilantro Chicken with a Honey Dipping Sauce

Grilled Vietnamese Lemongrass Cilantro Chicken with a Honey Dipping Sauce

Grilled Vietnamese Lemongrass Cilantro Chicken is delicious chopped into salads, made into a sandwich or served over rice as a main course.

Grilled food is popular in Southeast Asia, which includes, Thai food, Vietnamese, and Cambodian among others.

The fragrant flavors are a nice change from the typical American barbecue.

The chicken thigh marinade is deliciously yummy. Very flavorful, with lemongrass, cilantro and shallots.

Lemongrass can be found at Asian grocers, but can also be found in the fresh fruit and vegetable herb section of supermarkets.

Bruising the lemongrass is an essential step that helps release its flavor into the marinade.

It’s a misconception that lemongrass must taste like a lemon.

Lemongrass is an aromatic herb with notes of citrus and ginger. It’s bold, bright, and spicy in its raw form. The harsh tones though soften when cooked, yielding a complex, lemony floral flavor.

Lemongrass Cilantro Chicken

4 chicken thighs, deboned, skinless

Marinade

2 stalks lemongrass, white part only, cut into 1-inch pieces, pounded and bruised

1 cup packed chopped cilantro

4 large shallots, coarsely chopped

8 tablespoons vegetable oil

Honey Dipping Sauce

5 tablespoons water

1 1/2 teaspoons sugar

2 teaspoons honey

1/4 teaspoon crushed red pepper

1 tablespoon white vinegar

1 tablespoon fish sauce

Salt and freshly ground black pepper to taste

Combine the ingredients for the Marinade in a shallow dish. Transfer the chicken into the dish and coat well with the Marinade. Cover the dish and marinate 8 hours (for best flavor).

Grilled Vietnamese Lemongrass Cilantro Chicken with a Honey Dipping Sauce

Prepare the Honey Dipping Sauce by combining the water, sugar and honey in a small saucepan and heat it over medium heat. Stir until sugar is dissolved.

Pour the mixture into a bowl and add the crushed red pepper. Let it cool to room temperature before adding the white vinegar and fish sauce. Add salt and freshly ground black pepper to taste. Refrigerate until use.

To grill the chicken, scrape the marinade off the chicken breast. Season the chicken with salt and freshly ground black pepper to taste.

Grilled Vietnamese Lemongrass Cilantro Chicken with a Honey Dipping Sauce

Grill the chicken thighs 3-4 minutes each side.

Reduce the heat or move the chicken to another part of the grill with lower heat. Let it cook for another 2 minutes. Turn the chicken over and cook until desired tenderness.

Grilled Vietnamese Lemongrass Cilantro Chicken with a Honey Dipping Sauce

Let it rest for 3-5 minutes before slicing the chicken. Plate and serve with warm steamed brown rice and dipping sauce on the side.

Give this Lemongrass Basil Thai Chicken a try.


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Instant Pot Cashew Chicken

Chinese take out is one of America’s favorites with good reason as it’s a comfort food that is filled with flavor and diversity.

And Cashew Chicken is one of this comfort foods. We have all seen the dish on just about every Chinese takeout menu.

This recipe is just as good if not better than your favorite Chinese takeout. The difference is, that it’s made in the comfort of your own kitchen.

Cooking this popular take-out dish at home also means you can control the quality of the ingredients, making them far healthier.

With the Instant Pot you can have a deliciously yummy meal in no time. Faster than you can have it delivered.

Instant Pot Cashew Chicken

2 lbs boneless, skinless chicken thighs

1/4 tsp black pepper

1/4 cup low sodium soy sauce

2 tbsp rice vinegar

2 tbsp ketchup

1 tbsp brown sugar

1 garlic clove, minced

1 tsp fresh ginger, minced

1/8 tsp ground red pepper

1 tbsp cornstarch

1 tbsp water

1/3 cup cashews

Sliced green onions, for garnish

Use kitchen shears to cut all excess fat off the chicken thighs. Then cut the chicken into bite-size pieces. Place them in the Instant Pot.

Add in the pepper, soy sauce, vinegar, ketchup, brown sugar, garlic, ginger and red pepper. Stir to really coat the chicken with the sauce.

Cover the Instant Pot and make sure the valve is set to “sealing.” Set the manual/pressure cook button to 6 minutes on high pressure. When the timer goes off let the pot sit for 10 minutes and then move the valve to venting.

Once you can remove the lid, do so. In a small bowl stir together the cornstarch and water, then pour over cooked chicken and stir in.

Turn the Instant Pot to the saute function. The sauce will thicken in just a couple of minutes.

Stir in the cashews. Serve chicken over cooked brown rice topped with green onions.


Search Here For More Instant Pot Recipes – Type ‘Instant Pot’ in search box and click search:


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Asian Style Sticky Chicken

Asian Style Sticky Chicken

This Sticky Chicken recipe is based on Chinese stir-frying traditions, it’s such a flavorful dish that comes together quickly thanks to a few pantry ingredients.

An Asian dish that is a deliciously yummy homemade alternative to your local Asian restaurant take out.

Give this Asian Style Sticky Chicken a try and you’ll find a new meal to add to your list of favorites.

Asian Style Sticky Chicken

Asian Style Sticky Chicken

2 tablespoons water

1 teaspoon cornstarch

¼ cup ketchup

3 tablespoons raw honey

3 tablespoons soy sauce

1 tablespoon chili garlic sauce or your favorite hot sauce (optional)

4 garlic cloves, minced

2 tablespoons avocado oil (or other neutral oil, for high heat cooking), plus more as needed

1½ lb. chicken thighs, boneless, skinless, cut into bite-sized pieces


Need help deboning your chicken thighs? Check this out – How To Successfully De-Bone Chicken Thighs


Himalayan salt, black pepper to taste

Place the water and cornstarch in a small bowl and stir well to combine. Stir in the ketchup, honey, soy sauce, chili garlic sauce (if using), and garlic. Reserve the sauce.

Place the avocado oil in a large nonstick skillet over high heat. Add half of the chicken to the pan and season generously with salt and pepper (about ½ teaspoon of each) and cook, stirring occasionally until browned all over, about 5 minutes.

Transfer the chicken to a plate and repeat the process, adding another tablespoon or so of oil to the pan if necessary, with the rest of the chicken.

Return the first batch of chicken to the skillet along with the reserved sauce. Bring the mixture to a boil, then turn the heat to low and simmer, stirring occasionally, until the sauce is thick and coats the chicken, about 5 minutes.

Asian Style Sticky Chicken

Serve chicken over brown ginger rice and a side of steamed broccoli. Sprinkle with black sesame seeds and enjoy.

Give this Asian Style Broccoli & Pork Fried Rice a try. Another great dish to add to your list of favorites.


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Asian Style Broccoli & Pork Fried Rice

Broccoli and pork fried rice is a quick and easy meal for lunch or dinner.

This recipe is like classic take out style Chinese fried rice. Made with pork, sweet peppers, garlic, green onions and of course broccoli.

Basmati brown rice has a very distinct smell that many be describe as being similar to popcorn when it’s cooked.

The word “basmati” in Hindi means “full of aroma” or “fragrant.” In some places, it’s called the “queen of perfumed rice.”

Brown basmati rice is flavorful and aromatic and frying it makes the dish stand apart, like with any Asian rice dish.

Broccoli Pork & Sweet Pepper Fried Rice

2 eggs, scrambled

1/2 pound pork loin, chopped into small pieces

½ cup brown basmati rice, cooked

½ lb broccoli

2 green onions, diced, separate green parts from white

2 cloves garlic, chopped

1/2 cup sweet pepper, sliced

1 1/2 tablespoons sesame oil, divided

1 tablespoon soy sauce

1 tablespoon rice vinegar

1/4 teaspoon cayenne pepper flakes

Cook The Rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low.

Cover pot and cook, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat, fluff with a fork and set aside.

Preparing Ingredients

While the rice cooks, wash and dry the fresh produce.

Cut off the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

Cut off stems of the peppers, next remove the cores, then thinly slice lengthwise.

Peel and roughly chop 2 cloves of garlic.

Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Cooking The Meat & Vegetables

While the rice continues to cook, in a medium skillet, heat half the sesame oil on medium-high until hot.

Add the chopped pork in an even layer, cook stirring frequently, 3-4 minutes. Transfer to a large serving bowl.

Next add the other half of oil to pan and heat. Add broccoli florets to skillet in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.

Carefully add (as the liquid may splatter) 2 tablespoons of water and cook stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off.

Next add the sliced peppers, chopped garlic, sliced white bottoms of the scallions, pepper flakes. Season with salt and pepper.

Cook stirring occasionally, 2 to 3 minutes, or until softened. Transfer to large bowl with cooked pork. Cover with foil to keep warm. Wipe out the pan.

Make The Fried Rice

In the same pan, heat the remaining sesame oil on medium-high until hot.

Next add cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy.

Add the soy sauce and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the bowl of cooked meat and vegetables; stir to combine.

Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cooking The Eggs

In the same pan, heat 1 teaspoon of butter on medium-high until melted. Add cracked eggs and scramble until cooked.

Turn off the heat. Add scrambled eggs to fried rice mixture and stir in until combined.

Plate and garnish with the sliced green tops of the scallions.

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Big Green Fried Rice With Pork

Big Green Fried Rice With Pork

A one skillet meal packed with flecks of kale and punctuated with fresh asparagus, green onions and aromatics like garlic and ginger.

Every element of this fried rice delivers deliciousness.

Add pork and you have a very deliciously hunger satisfying meal.

This dish serves 2-3 plates. Prepare all of your ingredients ahead of time, and if you’re doubling the recipe to serve more people, cook it in two batches so you aren’t crowding the skillet.

Big Green Fried Rice With Pork

6 strips thick cut bacon, chopped, cooked

1 tablespoon toasted sesame oil

4 green onions, white and green parts, chopped

1 cup asparagus, sliced 1/4 inch segments

2 garlic cloves, minced

2 cups cold cooked brown rice

2 cups kale, trimmed and ribs removed, chopped well

2 eggs, beaten

1 tablespoon soy sauce

1 tablespoon peeled and grated fresh ginger

Sesame–chilli oil and zest of 1 lemon, to serve (optional)

Heat 1 tbsp of the sesame oil in a large skillet or wok over a high heat. Add the green onion and asparagus and cook for 3–4 minutes, until the onion softens.

Stir in the garlic and ginger. Wait 30 seconds, then add the rice and stir to separate the grains. Cook for about 3 minutes, until the rice is hot, then stir in the kale.

Shift the rice and vegetables to the sides of the skillet and add 1/2 tablespoon sesame oil to pan. Add the eggs and push it around until just set. Break up eggs with a spatula.

Drizzle in the soy sauce and stir-fry everything together until well combined, for about 30 seconds.

Optional to serve drizzled with sesame–chilli oil and lemon zest.

More flavorful rice dishes to try.


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Instant Pot Filipino Style Pork Adobo

Instant Pot Filipino Style Pork Adobo

The world over, people love adobo. In Puerto Rico, Mexico, and the Philippines, adobo is essential and multipurpose. But what is adobo, exactly?

Considered by many to be the national dish of the Philippines, adobo is a traditional Filipino dish of pork (can also use chicken) that’s marinated in vinegar, garlic, soy sauce, bay leaves and peppercorns.


Spicy & Sweet Roasted Pork Belly

Pork belly has been a delicacy in many Asian countries for decades – Give This Dish A Try – You’ll Be Glad You Did – Spicy & Sweet Roasted Pork Belly


The term adobo is derived from the Spanish word adobar, meaning marinade.

The practice of marinating meat in a flavorful mixture was common to Spanish cuisine.

With Filipino cuisine, anything can become adobo, like squid, eggplant or mushrooms.


Read More Here AboutWhat Are The Benefits of Marinating Meat


Culinary Facts About Adobo

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.

Spanish colonists gave the name “adobo” to the cooking method, but the practice of marinating meat in vinegar was a common culinary practice among the indigenous people of the Philippines long before the Spaniards arrival in 1514.

Unlike the Spanish adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or fish sauce, black peppercorns and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes.

Filipino adobos similarity to Spanish adobo is the primary use of vinegar and garlic.

Instant Pot Filipino Style Pork Adobo

1 1/2 pounds Pork, boneless, cut into 1 1/2 inch chunks, can use pork belly, pork butt, or pork loin

¼ cup dark soy sauce

1 1/2 tablespoons tomato ketchup

1/2 tablespoon black whole peppercorns

1 1/2 teaspoons brown sugar

1/2 teaspoon powdered cayenne pepper

2 bay leaves

5 garlic cloves, minced

For Cooking the Pork Adobo

¼ cup cider vinegar


4 garlic cloves, paper removed, slightly smashed

3 tablespoons avocado oil

Liquid

½ cup water

Marinating The Pork Adobe

Add the pork chunks in a clean dry bowl along with everything mentioned in the “For marinating the pork” section above in the ingredients list.

Mix well so that the pork pieces are well coated with the marinade. Break the Bay leaves into pieces and mix well with the marinated pork.

You can leave the marinated pork overnight in the fridge for best flavors or marinate it for a minimum of 1 hour.

Cooking The Pork

Set the Instant Pot on SAUTE function and set it on HIGH.

Add oil. When moderately hot gently add the marinated pork, without liquid marinade (reserved).

Sear pork pieces just until browned around the edges. Scrape the sides and the bottom of the Instant pot metal insert continuously while searing meat.

When pork is well seared add ½ cup water, cider vinegar and reserved marinade. De-glaze instant pot insert with a spatula.

This is very important to avoid the BURN sign of the Instant Pot.

Add smash garlic cloves and mix in.

CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 10 minutes.

Natural Pressure Release for 10 minutes than release rest of pressure manually by moving valve from the SEALING to the VENTING position. Carefully open the lid of the pot.

Instant Pot Filipino Style Pork Adobo

Serve over rice garnished with chopped green onions and sesame seeds.


Find more Asian Recipes by typing “Asian” in the search box below. Likewise, find more Instant Pot Recipes by typing “Instant Pot” in the search box below and click search.


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