Instant Pot Braised Pork Buns are a revelation. Tender, fall-apart pork shoulder comes together quickly in an Instant Pot, based on my mom’s signature Hong Shao Rou (Red Braised Pork) recipe, and the whole thing is served in a fluffy Steamed Lotus Leaf Bun for the optimal pork-to-mouth delivery system.
An Accidental Recipe
The thing about this braised pork buns recipe is that it started as a bit of a failure. Let’s just say that we haven’t quite figured out Hong Shao Rou in an instant pot yet. Well it takes failure to know how not to do something, right?
This is a perfect case in point for that, but when we blog, we’re hesitant to declare a plate of food a total failure, so this Instant Pot Braised Pork Bun was born.
When I opened the lid of the Instant Pot, I knew something very wrong had happened, but I also knew that something good had also indeed resulted.
My mom whipped up a batch of fluffy steamed buns, we sprinkled over some sliced cucumber and aromatics, and let’s just say that the family devoured these braised pork buns mid-blogging session.
This recipe is based on my mom’s Hong Shao Rou recipe, but it uses pork shoulder instead of pork belly, which is generally an easier cut of meat to find. It’s also an economical cut of meat!
You get all the flavor of the dish, but without the extra monitoring of the sauce and the pork. Just toss everything into the Instant Pot and walk away.
Since I didn’t quite get the Instant Pot Hong Shao Rou I was looking for, maybe I’m not quite yet an Instant Pot kween, but I like to think I’m getting there…
Ok, here’s how to make these braised pork buns!
Instant Pot Braised Pork Buns: Recipe Instructions
Heat the Instant Pot on the sauté setting. Add 2 tablespoons oil and 3 tablespoons granulated sugar (or 70g rock sugar) to the pot. Melt the rock sugar until you get a paste. Add the pork and cook until lightly browned.
Add ½ cup Shaoxing wine, ¼ cup light soy sauce, 2 tablespoons dark soy sauce, and 1 cup of water. Stir to combine and close the Instant Pot. Set the vent so it’s not venting. Now, set the Instant Pot to the meat/stew setting on high pressure for 20 minutes.
When the cooking time has elapsed, release pressure either by quick release or natural release. Open the Instant Pot to reduce the sauce: turn it on to the sauté setting while it’s open, and let the sauce simmer until it’s thick and sticky and coats the pork.
Now you’re ready to assemble the pork buns. Grab one of your steamed lotus leaf buns, and load it up with pork and plenty of sauce. Top with sliced cucumber, and maybe a few chili slices if you’re feeling adventurous. Fold over the steamed bun to make a sandwich, and stuff your face!
Instant Pot Red Braised Pork Buns
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons sugar (or 70 grams of Chinese rock sugar; rock sugar is preferred for flavor, but it takes a bit longer to dissolve)
- 3 pounds pork shoulder (cut into 2-inch pieces)
- ½ cup Shaoxing wine
- ¼ cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 cup water
- 1 recipe Steamed Lotus Leaf Buns
Instructions
- Heat the Instant Pot on the sauté setting. Add 2 tablespoons oil and 3 tablespoons sugar to the pot. Melt the sugar until you get a paste. Add the pork and cook until lightly browned.
- Add ½ cup Shaoxing wine, ¼ cup light soy sauce, 2 tablespoons dark soy sauce, and 1 cup of water. Stir to combine and close the Instant Pot. Set the vent so it’s not venting. Now, set the Instant Pot to the meat/stew setting on high pressure for 20 minutes.
- When the cooking time has elapsed, release pressure either by quick release or natural release. Open the Instant Pot to reduce the sauce: turn it on to the sauté setting while it’s open, and let the sauce simmer until it’s thick and sticky and coats the pork.
- Now you’re ready to assemble the pork buns. Grab one of your steamed lotus leaf buns, and load it up with pork and plenty of sauce. Top with sliced cucumber, and maybe a few chili slices if you’re feeling adventurous. Fold over the steamed bun to make a sandwich, and serve.
Made this with the mandarin pan cakes from the Peking duck recipe, really yummy!!
Your fan from Toronto, Canada
So glad you liked it, Lee!
What size instant pot do you use? I just got the 3qt and I want to try the pork buns! Thanks for sharing all of your fantastic recipes.
Hi Mary, mine is 8-quart.
Mary – you may want to half the recipe with the 3 qt, e.g. 1.5 lb of pork shoulder instead of 3 lb. Also lots of water came out of the pork shoulder, so I did not add water at all. Best luck.
Amazing… I was just wondering if red braised pork could be done in an Instant Pot and here’s your post! Great minds!
Hahaha…indeed!
Hi! Just found your website and everything looks AMAZING!
Please help because I want to make this recipe!! What would be an acceptable replacement for the Shaoxing wine? Trying to stay away from alcohol!
Hi Lavender, instead of Shaoxing wine, use 4 – 5 slices of ginger and a few cloves of garlic.
Can’t wait to make this! I have some store bought Lotus buns for now, but can’t wait to make your recipe for the Lotus buns. Thank you!
You are very welcome!
Hi Kaitlin
Thank you for this recipe and the Steamed Lotus Buns recipe. I can’t wait to try it. I don’t have an instant pot. How is this recipe different without using one? Thank you in advance.
Hi Deborah, please try our original Shanghai Style Braised Pork Belly recipe and increase the water by 25%. Also increase the simmering time by another 30 minutes or so until it reaches your desired tenderness.
BTW, your Steamed Lotus Buns link doesn’t work.
It worked for me! Otherwise look it up on their recipe list
Thanks for pointing it out! It’s the link in the recipe card that was not working, so I fixed it and it should be working now :)
Can this. E made without an instant pot? If so, what would the brazing time be?
Hi Sally, please try our original Shanghai Style Braised Pork Belly recipe by increasing the water by 25% and simmering time by another 30 minutes (or until it reaches your desired tenderness)
What brand of light and dark soy sauce do you use?
Hi Sandy, the brand I use is Pearl River Bridge.
I am drooling! Will be making this ASAP! One of the best parts about the instant pot is you can use it when it’s hot outside and not heat up the whole kitchen. I bought a PVC 90 to put over the quick release to send the steam out the window. Just a tip.
Hahaha…good one!