To cook the pork asado in the Instant Pot: (Option 1) In the inside pot of the Instant Pot, combine all the ingredients together: pork, soy sauce, rice wine, broth, star anise, brown sugar, 2 cloves garlic, salt and black pepper.
Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.
Select Meats/Stews and High Pressure for 25 minutes.
When cooking is complete, use a quick release before opening the lid. Click Cancel to turn off. Carefully open the lid. Using a long cooking spoon, stir the ingredients. Remove the pork from the inside pot to shred on a cutting board. Set the pork aside.
Pour out the liquid broth and set aside.
To the inside pot, add the vegetable oil. Click Saute to heat up oil.
After oil heats up in 1 to 2 minutes, saute the remaining garlic. Return the shredded pork and braise for 5 minutes till meat browns. Pour a cup of the liquid back to the sauteed pork. Click Cancel to turn off. Pour the pork and liquid sauce in a bowl to cool down.
To steam the buns: Fill the bottom of the inside pot with 2 cups of water. Place the silicon or metal trivet on the water. Place the pre-sliced, pre-cooked steam buns in the steamer basket. Lower the steamer basket on the trivet.
Close and secure the lid. Check that the valve is set to Sealing.
Click Steam and heat the buns for 5 minutes. When done, click Cancel. Do a quick release to set off steam. Carefully open lid. Use a pair of metal tongs to take out the steamed buns.
When buns have slightly cooled, fill with shredded pork asado. Serve warm with sauce on the side.
To cook the pork asado stove-top: (Option 2)In a medium-sized stock pot, over medium-heat, combine the pork and all the ingredients. Cover and cook till pork is tender for about 55 to 60 minutes.
Remove the cooked pork from the stock pot. Slice in thin shreds.
In a medium-sized skillet, over medium-high heat, add the vegetable oil. When oil is hot enough after 1 to 2 minutes, add the remaining garlic and saute for 1 to 2 minutes. Add the pork and braise for 5 to 6 minutes. Remove from skillet and set pork aside.
Into the same skillet,pour the liquid where the pork was cooked in. Cook for 5 to 6 minutes till liquid is reduced and has a slightly thick consistency. Set aside.
To steam buns on the stovetop: Prepare store-bought buns by steaming them in a steamer over the stove for 10 minutes till they are fluffy. **Or if in a rush, wrap the buns in between damp paper towels and microwave on high for 1 minute and thirty seconds each one.
To assemble: If buns are not pre-sliced, slice them open. Place a cucumber slice inside the bun. Fill the pork slices on top of the cucumber slice. Garnish with scallions, bell peppers and coriander leaves. Serve warm with the sauce on the side.
Cook's comments: Star anise are known as "sangke" in the Philippines. They are seed pods that come from a shrub commonly grown in Asia. Star anise gives a licorice-like, robust, smoky flavor and aroma to the meat when cooked. They can be purchased in groceries or online sources for spices. Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]