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recipe by From Freezer to Instant Pot Cookbook
Here’s our porky version of the beef stew that’s been making the rounds on social media. (It’s sometimes called a “stir-fry” online, but we can’t understand how it’s anything but a braise— nor even what truly makes it “Mongolian.”) We think our version is better because 1) it uses pork (which is a sweeter meat), and 2) the bone adds a great deal of flavor to the sauce for a more satisfying meal. Notice that this recipe calls for cut-up bone-in pork shoulder. It’s easy to find in the South; it’s a bit more difficult to track down elsewhere. If you can’t, select a fresh pork shoulder and have the butcher cut it into 1 1/2- to 2-inch chunks before freezing these in a sealed plastic bag. Or substitute bone-in country-style pork ribs, cut into 2-inch pieces and frozen in a bag. Or use regular pork stew meat (although you’ll then miss out on the flavor of that bony goodness in the sauce). You can skip the cornstarch steps and just serve the much “looser” sauce with the pork. Beyond • For an 8-quart Instant Pot, you must increase the cider or juice to 1 1/4 cups and increase the bone-in pork shoulder to 3 pounds. • Serve the stew over cooked rice, white or brown. We prefer a medium-grain rice, like Arborio (again, either white or brown). • Or try it over cooked and drained rice noodles. • Garnish the servings with minced scallions or chives, cilantro leaves, and/or chopped, salted peanuts.Inspired by: https://recipes.instantpot.com/recipe/mongolian-style-pork-stew/
recipe updated Jun 12, 2020