The AMAZING WAY
to Cook Food with
Little to NO OIL Using
SUPER-HEATED AIR!
Power Quick Pot
0.5 cup shredded cabbage
2 scallions, sliced thinly on a bias
0.25 cup rice wine vinegar
2 teaspoon sugar
1 pound boneless pork shoulder, cut into 2 pieces
1 cup ketchup
0.75 cup rice wine vinegar
0.5 cup shoyu
0.333333 cup sugar
2 tablespoon Sesame seeds
1 tablespoon gochujang
0.5 teaspoon Freshly ground black pepper
3 scallions, chopped
2 clove garlic, chopped
1 2-in. piece ginger, peeled & grated
1 tablespoon Sesame oil
0.5 cup chicken stock
0 salt, to taste
10 potato buns
Directions
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Combine the quick slaw ingredients in a bowl, toss, and refrigerate for at least 4 hrs.
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Place the Inner Pot in the Power Quick Pot.
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Add the pork shoulder, ketchup, rice wine vinegar, shoyu, sugar, sesame seeds, gochujang, ground black pepper, scallion whites and greens, garlic, ginger, sesame oil, and stock to the Inner Pot.
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Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C). Cook the pork until fork tender.
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Press the Cancel Button. Transfer the pork to a cutting board, pour the liquid through a ne-mesh strainer into a bowl or skim the fat from the top of the liquid, and discard the extra oil. Reserve the strained liquid.
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Shred the pork with two forks, discarding any large pieces of fat.
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Add the pork and the sauce to the Inner Pot and mix.
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Add 1⁄4 cup of the reserved liquid at a time to the Inner Pot until the pork is just moistened.
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Taste the mixture and add the salt.
10. Serve hot between the potato buns.
