Easy Pressure Cooker Braised Pork with Yam (Taro) – Learn how to make this easy version of braised pork with yam (taro) in a pressure cooker. Tender pieces of pork belly and hearty yam in a fraction of the time.
Last year I made this Hakka Kau Yuk (Pork Belly and Taro) and it was highly approved by the family member. I’ve told you guys that pork belly gets lots of love in our house. I’m so happy that Costco carries pork belly now. Though I have to buy 10 lbs of pork belly, but I always portion them out and freeze them. This easy pressure cooker braised pork with yam (taro) is my easy take on the more traditional Hakka kau yuk. This recipe is so much easier to make and much quicker to make because I use a pressure cooker.
EASY PRESSURE COOKER BRAISED PORK WITH YAM VS HAKKA KAU YUK
Hakka kau yuk is a traditional dish where I still follow the traditional way of preparing the dish. It’s more work, but it’s so delish and so worth it too. It’s suitable as a once-in-a-while dish or when we celebrate a certain occasion like a Chinese new year or some gathering.
This easy pressure cooker braised pork with yam is perfect for busy weeknight meal or anyday really! It’s not exactly the same with the haaka kau yuk, as I used slightly different seasonings, but it has that similarity. It is easier to make especially if you use pressure cooker, you have a meal in less than 30 minutes.
HOW TO MAKE EASY PRESSURE COOKER BRAISED PORK WITH YAM(TARO) IN A NUTSHELL
Everything cooks in one pot (if you choose not to fry the taro, I didn’t).
1. Remember to put on gloves if your skin is sensitive to taro. Cut them into large chunks so they can withstand pressure cooking
2. Cut the pork into equal size as much as possible
3. Saute the aromatics in instant pot using the saute mode. Sauteing them first will add extra depth of flavor to your overall dish
4. Add the pork, seasonings, and water and pressure cook them for 15 minutes and then wait 5 minutes to release pressure
5. Unlock the lid and then add taro pieces and pressure cook quickly for 2 minutes and then release pressure immediately. If you fry the taro pieces, you can just let the taro sit in instant pot and let the residual heat warms up the taro pieces
6. Garnish with green onion and serve immediately
HOW TO STORE AND REHEAT EASY PRESSURE COOKER BRAISED PORK WITH YAM(TARO)
Store: They can be kept in the refrigerator for up to 3 days
Freeze: Portion them into smaller portions in freezer bags and then freeze for up to 1 month
Reheating: They can be reheated on stove-top or microwave. No thawing necessary if frozen
Easy Pressure Cooker Braised Pork with Yam (Taro)
- 1 ½ lb (450-500 g) pork belly
- 1 lb pork shoulder butt
- 1 lb (450-500 g) yam cut into large chunks
- 1 Tbsp cooking oil plus more for frying
- 2 cups water
- 1 Tbsp minced garlic
- 2 stalks green onion (cut into 2-inch sections)
- 1 Tbsp fermented soy bean paste (tau cheo)
- 1 Tbsp shaoxing wine
- 2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp sugar
- Dash of white pepper powder
Prepare the pork:
- I use a mixture of pork belly and pork shoulder butt in this recipe. You can use just pork belly if you want too. Cut the pork belly and pork shoulder butt into about 1-inch in width piece and about 1/2-inch in thickness.
Preparing the taro:
- Wear a glove if your skin is sensitive to yam (taro). Peel and rinse the yam, cut into large chunks about 2-inch cubes. Pat them dry if you are going to deep fry them. We cut it in this size so it won't fall apart when you pressure cook them
- This step is optional: Preheat about 1-inch of oil and fry the yam until lightly golden brown. You can skip this step if you don't want to deep fry the taro
Cooking with instant pot:
- Press saute on instant pot. When it's hot, add 1 Tbsp of cooking oil and swirl it to coat the bottom of the pot. Add the aromatics and stir fry for about 1 minute. Add fermented bean paste and stir fry for another 30 seconds. Add the pork pieces followed by the rest of the seasoning. Add 2 cups of water. Stir to mix everything
- Turn off saute mode. Close the lid. Turn the steam release valve to seal. Press pressure cooker and set timer to 15 minutes. When timer is up, wait 5 minutes and release pressure
- If you did not fry the taro : Carefully unlock the lid. Have a taste and season with more salt or sugar to your taste. Add the taro in there. Give it a stir to make sure the taro pieces are somewhat covered by the sauce. Close the lid back and seal the steam release valve again and set the pressure cooker to 2 minutes. Release pressure immediately when the timer is done
- If you fry the taro: Carefully unlock the lid. Have a taste and season with more salt or sugar to your taste. Add the taro in there. Give it a stir to make sure the taro pieces are somewhat covered by the sauce. Close the lid back and seal the steam release valve again. We are just going to let the taro pieces sit in there and let the residual heat lightly heat up the taro and absorb the flavor from the sauce
- If you want to take an extra step, you can skim off the fat using a fat skimmer
- Garnish with chopped green onion and serve immediately
Is there a reason why you omitted the red fermented
bean curd in this pressure cooked recipe? Can I add
the bean curd to this recipe?
Hi Toni, there’s no specific reason. I used fermented bean sauce (tau cheo), but you are more than welcomed to use the red fermented bean curd in the recipe too.