Instant Pot Sticky Pork Lettuce Wraps by Ree Drummond

Fall is back, and so is Ree Drummond! We’re excited to share a delicious recipe from the Ree’s latest cookbook, The Pioneer Woman Cooks: The New Frontier on sale October 22! Much has happened on Drummond Ranch over the last couple of years: The kids are growing up, another left for college, Ree’s business has expanded, and her cooking has evolved. While she still cherishes her trademark family-friendly style of food, Ree’s been cooking up some incredible new dishes that reflect the flavors, colors, and texture she’s craving these days.

The Pioneer Woman Cooks: The New Frontier features 112 brand new step-by-step recipes that inject fresh, exciting elements into Ree’s beloved comfort foods. From super-scrumptious breakfasts, to tasty soups and sandwiches, to doable and delicious suppers and sides—and, of course, a collection of irresistible sweets you’ll want to make immediately!—home cooks everywhere will discover an extensive list of must-make dishes the whole family will love.

To celebrate Ree’s new cookbook, we’re sharing her recipe for savory and delicious Instant Pot Sticky Pork Lettuce Wraps.

INSTANT POT STICKY PORK LETTUCE WRAPS

Makes 8 to 10 servings

Ingredients

  • Pickled onions
  • ½ cup rice vinegar (or any white vinegar)
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • Pinch of red pepper flakes
  • 1 large red onion, halved and thinly sliced

Pork Rub

  • 2 tablespoons packed brown sugar
  • 2 teaspoons five-spice powder
  • 2 teaspoons ground ginger
    1 teaspoon garlic powder
    1 teaspoon dry mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Pork and sticky sauce

  • 2 pounds boneless pork shoulder
  • 1 tablespoon olive oil
    1 tablespoon salted butter
    1 cup low-sodium chicken stock
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
    3 tablespoons rice vinegar
  • 2 tablespoons Thai sweet chili sauce
  • 1 tablespoon sriracha sauce, or more to taste
  • ½ cup packed brown sugar
  • 1 tablespoon cornstarch

For Serving

  • Leaves from 2 to 3 heads Bibb or Boston lettuce
  • Toasted sesame seeds
  • 3 green onions, sliced

Directions

  1. First, make the pickled onions: In a small saucepan, combine the vinegar, salt, sugar, pepper flakes, and ½ cup water and bring to a boil over medium-low heat. Place the onion in a large heatproof bowl and pour the mixture on top. Cover and let it sit in the fridge until the pork is ready for serving. (Psst. You can make these a couple of days in advance!)
  2. Make the pork rub: In a large bowl, place all the rub ingredients and whisk until combined. Place the pork in the bowl, pressing the rub into the surface. Keep going until the pork is completely coated in the rub.
  3. Set the Instant Pot to Sauté. When it’s hot, add the olive oil and butter, then place the pork in the pot. Sear the pork on all sides until very brown, about 2 minutes per side. Remove it to a plate.
  4. Add the stock to the Instant Pot and stir to scrape the browned bits from the bottom of the pot. Add the hoisin, soy sauce, vinegar, sweet chili sauce, and sriracha and whisk until combined. Return the pork to the pot, secure the lid on the pot, and set the pressure valve
    to Sealing. Press the Manual button and set to 30 minutes.
  5. After the cook time, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to open the valve to Venting, to let the rest of the pressure release quickly. Remove the lid and place the pork on a sheet pan.
  6. Use two forks to shred the pork. Set it aside.
  7. Set the Instant Pot back to Sauté, then add the brown sugar.
  8. In a small bowl, whisk ½ cup water into the cornstarch.
  9. Pour the mixture into the pot, then let it cook and bubble up for 2 to 3 minutes, stirring often. It should be nice and thick. Taste and add more salt as needed.
  10. Return the shredded pork to the sauce and stir until the pork is heated through and seriously sticky!
  11. Serve the pork with the pickled onions, lettuce leaves, and sesame seeds. Sprinkle sliced green onions on top.

New Frontier Cover

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