"GMA" put the call out to our favorite chefs and asked them to cook some of our favorite dishes using the Instant Pot.
Lara Spencer enlisted Bon Appétit editor-in-chief Adam Rapoport for a savory Asian-style favorite.
(MORE: Instant Pot Challenge: Carla Hall's recipe for gumbo and cornbread)
Rapoport made everything in the all-in-one machine from the sauteed aromatics to the protein. Check out his full recipe below.
Ingredients:
3 pounds skinless, boneless pork shoulder (Boston Butt), cut into 2" pieces
1 tablespoon Diamond Crystal or 1-1/4 tsp. Morton kosher salt
2 teaspoons light brown sugar
1 teaspoon freshly ground black pepper
2 tablespoons apple cider vinegar
Ginger-scallion sauce
1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
4 garlic cloves, finely chopped
1 large bunch of scallions, very thinly sliced (about 2 cups), divided
1/2 cup grapeseed or other neutral oil
2 tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
Kosher salt
Napa slaw
6 cups thinly shaved Napa cabbage
1/4 red or white onion, very thinly sliced
1/4 cup seasoned rice vinegar
2 tablespoons extra-virgin olive oil
For assembly
Mayonnaise, preferably Hellman’s
Chopped fresh cilantro
Lime wedges
Sliced jalapenos
Cabbage kimchi
Bread and butter pickles
Martin’s Potato Rolls
Directions:
For the ginger-scallion sauce, stir ginger, garlic, and two-thirds of scallions in a large bowl.
Heat grapeseed oil in a small saucepan over high until oil is shimmering and hot but not smoking, about two minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately.
Let sit five minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes.
Taste and adjust seasonings. Set ginger-scallion sauce aside.
Place pork, salt, brown sugar, and pepper in Instant Pot. Toss with your hands until well combined. Add vinegar and toss again. Seal lid and cook on high pressure for 35 minutes.
Release pressure manually. Using a slotted spoon, transfer pork to a large bowl. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine. Keep warm. For the slaw, combine cabbage and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8 - 10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw.
Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
Combine mayonnaise (preferably Hellman's), a bunch of chopped up cilantro, and lime juice to form a cilantro Mayo. Spread mayo over cut sides of rolls.
Assemble sandwiches with warm shredded pork, ginger-scallion sauce, and Napa cabbage. Customize as desired with kimchi, pickles, sliced jalapeno, cilantro sprigs, and lime juice, as desired.
Recipe reprinted courtesy of Bon Appétit.
