- 3 lb boneless pork butt
- Salt and freshly ground pepper
- 1 Tbsp vegetable oil
- 1 red onion, cut into 8 pieces
- 1 2" piece ginger, cut into 3 pieces
- 6 cloves garlic, smashed
- 1 star anise
- 2 cups low-sodium chicken broth
- 5 Tbsp soy sauce
- 2 Tbsp Xiaoshing wine
- 4 Tbsp brown sugar
- Cooked warm rice
- 3 green onions, chopped, for garnish
- 1 tsp toasted sesame seeds, for garnish
Press “Sauté” button on a pressure cooker and add oil. Season the pork liberally with salt and pepper. Sear pork shoulder on all sides and transfer to a plate. Add the onion and cook until beginning to brown. Add ginger, garlic, and star anise and cook for 3 min. Add the chicken broth, soy sauce, rice wine, and brown sugar and stir to combine. Add pork back to the pot. Cover and lock the lid. Point the steam release handle to “sealing.” Press the “Warm/Cancel” button then the “manual” button. Press “+ (plus)” button until the time reads 60 min. on high pressure.
Using a wooden spoon, turn the steam release handle to “venting” to let out steam, about 15 min. Unlock the lid and transfer to a plate. Shred the pork with two forks. Return the pork to the pot and stir.
Serve the pork with rice and garnish with green onions and sesame seeds.