2 tablespoons bacon fat or olive oil
900 g boneless pork ribs (country style short ribs)
0.25 teaspoon salt
0.25 teaspoon pepper
1 medium yellow onion, chopped
1.5 tablespoons fresh ginger, minced
3 cloves garlic, minced
1 tablespoon Chinese five-spice powder
2 tablespoons orange zest
0.25 cup fresh orange juice
0.33 cup unseasoned rice vinegar
0.5 tbsp Chinese chili garlic sauce
0.33 cup coconut aminos or soy sauce tamari
0.5 teaspoon fish sauce
0.75 cup beef broth
instructions…
- In the Instant Pot, use the sauté function to sear the pork. Render the bacon fat, add the pork and sear well on all sides. Sprinkle the pork with salt and pepper as it sears. When dark brown, remove the pork from the pan and set aside. Leave the drippings in the pan.
- Put the chopped onions in the pan and brown them with the ginger and garlic.
- When the onions are soft and golden, add the five-spice powder, orange zest and juice, and rice wine vinegar. Simmer for 1 to 2 minutes. Turn off the sauté function. Add the remaining ingredients and mix well.
- Return the seared pork to the Instant Pot. Cook on high pressure for 25 minutes. Use the natural release function for 20 minutes. The pork should be fork tender.
- Shred the meat and serve with the cooking juices. If the sauce needs to be thickened, use the sauté function to reduce the cooking juices (about 8 to 10 minutes) before serving.
