Spicy Asian Pork

  • 1 lb. boneless pork (I used pork loin ends)
  • 1/2 c. honey
  • 1/2 c. soy sauce
  • 1/4 c. fig jam (could also use blackberry, elderberry, or even orange marmalade)
  • 1/4 c. hoisin sauce
  • 2 T. olive oil
  • 3 cloves garlic, minced
  • 1/2 red onion, sliced into thin wedges
  • 1 c. chopped red pepper (I used witch stick peppers from our CSA box)
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 T. cornstarch

Place the pork in the bowl of your Instant Pot (or the stoneware of your slow cooker).

In a medium bowl, whisk together the honey, soy sauce, jam, hoisin, olive oil, garlic, onion, red pepper and crushed red pepper flakes. Pour the sauce over the pork. Cover the Instant Pot and set it to cook at high pressure for 30 minutes (or cover the slow cooker and cook on LOW for 4 to 5 hours). Release the pressure on the Instant Pot by allowing it to rest for at least 10 minutes before turning the nozzle to the venting position.

Using tongs, remove the pork (reserving the liquids) and place it on a cutting board. Using a sharp knife, slice the pork into small pieces. It may just fall apart. If it does that, make sure the pieces are small.

In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water. Add that to the liquids in the Instant Pot (or transfer the liquids from the slow cooker to a saucepan and add the cornstarch mixture to those).

Bring the liquids in the Instant Pot (or the slow cooker) to a simmer (using the sauté setting or the stovetop over medium-high heat) and cook it until it reduces and has thickened slightly, about 3 minutes. Combine the pork and the sauce, tossing to combine. Serve the pork as a filling for fusion tacos, as a topping for rice or noodles, or in your favorite Asian-inspired soup.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes using an Instant Pot pressure cooker or up to 6 hours using a slow cooker
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