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pork neck bones adobo over white rice
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5 from 2 votes

Pressure Cooker Pork Neck Bones Adobo

Tender pork neck bones cooked in a flavorful adobo sauce in a pressure cooker.
Prep Time10 mins
Cook Time35 mins
Building & Releasing Pressure10 mins
Total Time55 mins
Course: Main Course, Main Dish
Cuisine: Filipino inspired
Servings: 4 people
Calories: 326kcal
Author: Hilda Sterner

Ingredients

  • 3 lbs. pork neck bones
  • teaspoon sea salt
  • 1 teaspoon black pepper
  • teaspoon ginger
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion (chopped)
  • 8 cloves garlic (minced)
  • ½ can chipotle peppers in adobo (7-ounce can)
  • 1 cup chicken broth
  • ½ cup white wine vinegar
  • ½ cup soy sauce
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 2 medium potatoes
  • 1 large carrot

Instructions

  • Wash pork neck bones and pat them dry with paper towels. Mix salt, black pepper, and ginger. Use to generously season the pork. 
  • Add oil to the Ninja Foodi or Instant Pot, and choose “saute.” Once the oil is hot, sear the pork necks in batches. Add onion and garlic and saute as you scrape the bottom of the pot.
  • Chop at least a few chipotle peppers and add them to the pot. I used the entire can.
  • Mix chicken broth, vinegar, and soy sauce together in a medium bowl or large measuring cup. Stir brown sugar and bay leaves into the liquid mixture and pour over the neck bones. 
  • Cover the pressure cooker and set the vent to “seal.” Choose “Pressure Cook” and set the time to 20 minutes, followed by 10 minutes of natural release.
  • Add chopped potatoes and carrot to the pork neck bones and pressure cook for 5 more minutes. When time is up do a quick release. You can thicken the gravy with flour or cornstarch if you'd like. Skim the excess fat from the surface before serving.

Notes

  • To thicken the sauce further, choose “saute” and cook the sauce down.
  • You can also thicken the stew by whisking some corn starch in cold water or broth and stirring it into the pot. It will need to come to a boil before it thickens.
  • If you're not sure how many chipotle peppers to add, start with a couple. When you release the pressure, taste the stew to see if it can use more spice. If so, add more at the same time you add the potatoes and carrots.
  • Be sure to remove any bone pieces or cartilage that detached from the meat during cooking before serving.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 24g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 1184mg | Fiber: 1g | Sugar: 16g