Indonesian Bakso Skillet Supper with Seasonal Greens
A comforting Indonesian-inspired skillet supper featuring bakso-style pork meatballs cooked in a pressure cooker with vibrant seasonal greens. This dish highlights traditional flavors with a focus on approachable cooking techniques, perfect for a weeknight meal.
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Overview
This Indonesian Bakso Skillet Supper brings the rich, comforting flavors of bakso-style pork meatballs to your weeknight table. Using a pressure cooker speeds up the cooking process while pressure-infused broth enhances the depth of flavor. Seasonal greens add freshness and nutrition, making this dish a balanced meal that's both hearty and vibrant.
Why you’ll love it
- The meatballs are tender and flavorful, infused with traditional Indonesian spices.
- Pressure cooking drastically reduces cooking time while deepening flavor.
- Seasonal greens add freshness and a splash of color, making it a wholesome one-skillet meal.
- Perfect for an easy, warming dinner that feels special but is simple to prepare.
Ingredient notes
- Pork mince: Use fresh, lean pork mince for best texture and flavor.
- Bakso seasonings: Ground white pepper, nutmeg, garlic, and shallots are traditional; you can find or substitute with shallot powder and garlic powder if needed.
- Bouillon or broth: Using a good quality chicken or pork broth base will intensify the meatball broth.
- Seasonal greens: Use Asian leafy greens such as bok choy, mustard greens, or kale depending on availability.
Serving & storage
Serve hot, straight from the skillet with steamed rice or noodles for a complete meal. Leftovers can be cooled, stored in an airtight container, and refrigerated for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed to loosen the broth.
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Chef tips
- To prevent meatballs from sticking while shaping, keep your hands moist with cold water.
- If you don't have a pressure cooker, you can simmer the meatballs in broth on the stove for 30-40 minutes until cooked through.
- Use fresh seasonal greens for the best texture and flavor; sturdy greens like kale will take slightly longer to wilt.
- Adjust seasoning at the end, as broth concentrates during pressure cooking and may require balancing.
Ingredients
- 500 g (1.1 lb) pork mincefresh lean pork mince
- 3 clovesgarlic, minced
- 3 mediumshallots, minced
- 1 tspsalt
- ¼ tspground white pepper
- ¼ tspground nutmeg
- 1 tbspcornstarch
- 1 largeegg
- 1.2 liters (5 cups)pork or chicken broth
- 250 g (8.8 oz)seasonal greens (bok choy, mustard greens or kale), roughly chopped
- 2 tbspvegetable oil
- 2 tspsoy sauce
- 1 tspfish sauce
- to tastefreshly ground black pepper
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Equipment
- pressure cooker or Instant Pot
- mixing bowl
- large skillet or wide pan
- wooden spoon or spatula
- measuring spoons
- knife and cutting board
Nutrition per serving
- Calories380
- Protein35 g
- Carbs8 g
- Fat20 g
Step-by-step
Step 1
In a mixing bowl, combine the pork mince with minced garlic, shallots, salt, white pepper, nutmeg, cornstarch, and egg. Mix thoroughly until well combined.Step 2
Using wet hands, shape the mixture into small meatballs approximately 3 cm (1.2 inches) in diameter. Set aside on a plate.Step 3
Set the pressure cooker to 'Sauté' mode and heat the vegetable oil. Lightly sear the meatballs in batches until they are just browned on all sides, about 3 minutes per batch. Remove and set aside.Step 4
Deglaze the cooker with a splash of broth, scraping up any browned bits from the bottom to prevent burning.Step 5
Add the remaining broth, soy sauce, and fish sauce to the pressure cooker. Return all the meatballs to the cooker. Secure the lid and set the pressure cooker to high pressure for 12 minutes.Step 6
After the cooking cycle completes, use the natural release method for 10 minutes, then carefully release any remaining pressure manually.Step 7
Switch the pressure cooker back to 'Sauté' mode. Add the chopped seasonal greens and cook, stirring, until just wilted, about 3-5 minutes. Season with freshly ground black pepper to taste.Step 8
Ladle the bakso and broth into bowls and serve immediately with steamed rice or noodles if desired.
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