Coconut Ginger Pork
Heading into fall, you will want to have a few hot soup recipes up your sleeve. Prepare a delicious dinner using this Coconut Ginger Pork recipe. Change up your palate, and treat yourself with something truly savory and delicious! Coconut Ginger Pork is a recipe that both slow cooker aficionados and newbies will love. By slow cooking a large cut of pork until tender, you will fully infuse the meat with the spicy, aromatic flavor of ginger, garlic, and coconut milk. Coconut milk adds a creamy richness to the broth, and gives the pork a slightly sweet flavor.
Heading into fall, you will want to have a few hot soup recipes up your sleeve. Prepare a delicious dinner using this Coconut Ginger Pork recipe. Change up your palate, and treat yourself with something truly savory and delicious! Coconut Ginger Pork is a recipe that both slow cooker aficionados and newbies will love. By slow cooking a large cut of pork until tender, you will fully infuse the meat with the spicy, aromatic flavor of ginger, garlic, and coconut milk. Coconut milk adds a creamy richness to the broth, and gives the pork a slightly sweet flavor.
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 tablespoon avocado oil
- 3-4 pound pork butt/shoulder roast (boneless)
- 2- inch piece ginger (peeled and thinly sliced)
- 4 cloves garlic (finely chopped)
- 1 onion (peeled and cut into 8 chunks)
- 1/2 can coconut milk
- lime wedges (for garnish)
- Carbohydrate 2.93931446275156 g
- Cholesterol 0 mg
- Fat 23.2418572777584 g
- Fiber 0.135522221417083 g
- Protein 1.92852781472583 g
- Saturated Fat 16.8728439166662 g
- Serving Size 1 1 -6 serving (99g)
- Sodium 12.8835425917364 mg
- Sugar 2.80379224133447 g
- Trans Fat 1.3338115833248 g
- Calories 215 calories
Step-by-step
- Mix together the coriander, cumin, salt and pepper.
- Use your fingers to rub the seasoning mixture over the roast.
- Coat bottom of your Instant Pot with 1 Tablespoon Primal Kitchen® Avocado Oil.
- Place the meat in the Instant Pot and surround with onions, garlic, ginger, and the half can of coconut milk.
- Cook on high-pressure for 45 minutes. NOTE: The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.
- Serve into bowls, and garnish with lime. Enjoy!
Pressure Timing and Heat Penetration
Setting the pressure cooker to forty-five minutes is the critical window for breaking down the collagen in a three to four pound pork shoulder roast. Shorter cooking times leave the connective tissue rigid and tough. Longer durations strip the muscle fibers of moisture, resulting in stringy meat that cannot absorb the surrounding aromatics. High pressure forces the liquid fat and rendered collagen to emulsify with the coconut milk. This creates a rich, cohesive broth directly in the pot.Balancing the Plate with Acid and Crunch
Rich proteins require high-acid counterpoints to reset the palate between bites. Serve this shredded pork over steamed jasmine rice or alongside crisp, raw cucumber salad tossed in rice vinegar. The neutral starch absorbs the surplus broth without competing with the ginger and garlic. Avoid heavy, creamy side dishes that amplify the saturated fat content of the coconut milk. Fresh lime juice squeezed over the bowl immediately before eating brightens the heavy spices.Preserving Tender Muscle Fibers
Shredding the pork requires careful temperature management to prevent dryness. Pull the roast apart while it remains piping hot, allowing the internal juices to coat each strand. Exposing the meat to open air for too long causes rapid moisture evaporation. Store leftovers in an airtight container submerged in their cooking liquid for up to four days. Reheat gently on the stovetop over medium-low heat with an added splash of water to restore the silky mouthfeel.
