Ingredients
1 kg pork shoulder
1 tablespoon vegetable oil
1 cup soy sauce
1 cup water
1 cup sake
1/2 cup brown sugar
5 cloves garlic, minced
1 knob ginger, sliced
2 green onions, chopped
Method
Heat the vegetable oil in the Instant Pot on the sauté setting.
Brown the pork shoulder on all sides for about 5 minutes.
Add soy sauce, water, sake, brown sugar, garlic, and ginger.
Close the lid and select the pressure cooking function for 70 minutes.
Allow the pressure to release naturally for 15 minutes, then quick-release the remaining pressure.
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