Try this recipe, or contribute your own.
- pinch of sea salt
- 2 lbs boneless organic pork butt
- 2 tbsp olive oil (to sear the pork)
- 6-8 boiled chicken eggs
- 1 tbsp dry coriander seeds
- 1 tbsp black peppercorns
- 2 tbsp 5 spice powder
- 2 tbsp cacao powder
- 2 tbsp organic raw honey *skip this if whole30
- 1 tbsp coarse sea salt
- extra chopped cilantro leaves and stems
- 1 tbsp thai ginger (galangal) grated (alt. ginger)
- 2 tbsp garlic cloves slice lengthwise
- 1 1/2 cup coconut aminos (or 1 cup gluten free tamari)
- 4 tbsp chinese rice wine (or shaoxing wine or dry sherry)
- 1 1/2 tbsp sliced thai ginger (galangal) (alt. ginger)
- 1 cup chopped cilantro - include leaves stems, and roots (if possible)
- 1 medium yellow onion peeled and quartered
- 1 whole garlic head peeled and sliced in half (place them in a cheesecloth or disposable tea filter bags - dispose after stew)
- 8 cups of tap water (for a 5-liter size instant pot)
- Carbohydrate 4.72942200391043 g
- Cholesterol 0 mg
- Fat 0.0878760001174212 g
- Fiber 0.914460011921354 g
- Protein 0.681666000713475 g
- Saturated Fat 0.0279384000311192 g
- Serving Size 1 1 serving (220g)
- Sodium 1397.6136028331 mg
- Sugar 3.81496199198908 g
- Trans Fat 0.0152376000138724 g
- Calories 20 calories
Step-by-step
- Place ingredients under “aromatic base†in a mortar and pestle. Pound the ingredients until they are mixed well. (Alt. blend them in a small food processor). Set aside. (You should smell an amazing aroma coming from this combo).
- Press the “Sauté†function key.
- Select a temperature with the “Adjust†key for “Normal†.
- When Instant Pot reaches the given working temperature, it displays “Hot†add 2 tbsp of olive oil and you can start sautéing/browning meat.
- We are looking for a light golden brown color (not dark brown) so it should take you about 5 minutes total to sear the meat. Season a pinch of salt on each side of pork.
- Set the pork aside in a large size bowl/plate.
- Keep the “Saute†function on for next step.
- If the pot is dry, add another tbsp of olive oil and saute the “aromatic base†from step 1 until fragrant, about 3 minutes.
- Turn off Saute function key.
- Add the pork back to the pot. Add all ingredients under “Pork stew combo†.
- Carefully Seal/Lock the pressure cooker. Select “Meat/Stew†function key. 35 minutes.
- In the meantime, boil 6-8 chicken eggs on a stovetop. When cool, peel and set aside.
- When the pork is done, spoon off the top layer of fat on the surface.
- Add the eggs and let them soak in broth. (p.s. the eggs will be even more tasty next day)
- Ladle a few spoonful of stew liquid over steamed rice and stewed pork. Slice one egg. Sprinkle some cilantro and serve with pickled cabbage/cucumber/ or plain sauerkraut.
Pressure cooking breaks down tough collagen into gelatin rapidly, but building deep complexity requires deliberate adjustments when altering foundational ingredients. Adapting traditional flavor profiles to fit restrictive diets like Whole30 or gluten-free living changes how starches and sugars behave in the pot. Maintaining structural integrity across the dish depends entirely upon searing the pork shoulder properly before sealing the pressure vessel.
- Sear the pork butt for five minutes total, targeting a light golden brown exterior rather than a dark char to prevent bitter notes from developing in the closed pressure environment.
- Substitute coconut aminos for gluten-free tamari at a one-to-one ratio, noting that aminos contain naturally higher sugar levels that caramelize faster during initial browning steps.
- Omit the raw honey entirely if following Whole30 guidelines, relying instead on the natural sweetness extracted from the yellow onion and coconut aminos to balance the savory spices.
- Enclose the whole garlic head in a cheesecloth or disposable tea filter bag so the cloves release their pungent oils into the broth without disintegrating into the liquid, which makes post-cooking fat skimming much simpler.
- Soak boiled eggs in the warm broth after pressure release for at least thirty minutes to allow the seasoned liquid to penetrate the whites evenly.
Proper fat skimming immediately after cooking prevents a heavy film from masking the delicate spices. Storing leftovers in a sealed glass container for up to three days allows the pork and eggs to absorb even more aromatics.
