Pressure Cooker Pork with Citrus and Mint
This Thai-inspired salad features crispy pork flavored with fish sauce and lime, paired with sweet pomelo (or grapefruit) and fried garlic chips. It's made in an electric pressure cooker but can be adapted for slow cookers or stovetop pressure cookers.
This Thai-inspired salad features crispy pork flavored with fish sauce and lime, paired with sweet pomelo (or grapefruit) and fried garlic chips. It's made in an electric pressure cooker but can be adapted for slow cookers or stovetop pressure cookers.
- 2 tablespoons honey
- 5 garlic cloves
- 1 teaspoon freshly ground black pepper
- 1 tablespoon rice wine vinegar
- fine sea salt to taste
- 1/4 teaspoon honey
- 3 tablespoons asian fish sauce
- finely grated zest of 2 limes
- 2 1/2 teaspoons kosher salt more to taste
- 4 pounds boneless pork shoulder cut into 2 or 3 pieces
- 1 tablespoon peanut oil more as needed
- 1 bunch of cilantro leaves and stems separated
- 1 small red or green chile sliced
- 1 pomelo or 3 grapefruits
- 1 1/2 teaspoons fresh lime juice
- 6 persian cucumbers thinly sliced (about 4 cups)
- leaves from 1 bunch of cilantro
- leaves from 1 bunch of mint
- 1 to 2 jalapeã±o s thinly sliced, seeds removed or not, to taste
- cooked rice or rice noodles for serving (optional)
- Carbohydrate 27.0295793805934 g
- Cholesterol 1288.2023308 mg
- Fat 379.974028330283 g
- Fiber 0.938328111669749 g
- Protein 306.83656902449 g
- Saturated Fat 129.323367350978 g
- Serving Size 1 1 recipe (1964g)
- Sodium 8432.54949640115 mg
- Sugar 26.0912512689237 g
- Trans Fat 38.0659395695309 g
- Calories 4830 calories
Step-by-step
- Grate 1 garlic clove into a small bowl, then stir in honey, lime zest, salt and pepper.
- Cut 1-inch deep slits all over pork. Rub marinade all over, and into slits, and let sit for at least 30 minutes at room temperature, or even better, cover and refrigerate for up to 24 hours.
- Slice remaining 4 garlic cloves. Set electric pressure cooker to sauté (or use a large skillet), and add oil. Once it’s hot, add half the garlic and cook until golden brown, about 5 minutes. Transfer with slotted spoon to plate lined with a paper towel and sprinkle liberally with salt. Repeat with remaining garlic, adding more oil if needed.
- Add pork to pot and sear until browned all over, about 2 minutes per side.
- Add cilantro stems to pot with pork (reserve leaves for salad). Add 3/4 cup water, fish sauce, vinegar and chile to pot. Set to cook for 90 minutes on high pressure. Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces while still warm. Pork can be made up until this point up to 3 days ahead (store it in the refrigerator).
- While pork cools, strain liquid from bottom of pot. Pour off fat, or chill liquid and scoop off fat.
- When ready to serve, heat the broiler. Transfer pork to a rimmed baking sheet, and toss with a tablespoon or two of the reserved cooking liquid (just enough to coat it without making it soggy). Broil until crisped on top, 2 to 3 minutes; it will char in some places, and that’s fine.
- Cut top and bottom off pomelo or grapefruit. Stand fruit up on cutting board on a flat end, then slice off the peel and pith, letting your knife follow curve of fruit. Working over a large bowl to catch the juices, slice the segments away from the membranes, letting fruit fall into the bowl.
- In a small bowl, whisk together 1/3 cup reserved pork cooking liquid, lime juice and honey. Add mixture to bowl with pomelo or grapefruit and toss in cucumbers, cilantro leaves from the two bunches, mint and sliced jalapeño. Season with salt to taste.
- In a large bowl, toss shredded pork with more cooking liquid to taste. Serve pork with salad topped with garlic chips, with rice or rice noodles if you like.
A Weekend Escape: Pressure Cooker Pork with Citrus and Mint
As a busy professional, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weekends are precious, and I want to spend them enjoying the fruits of my labor, not slaving away in the kitchen. This pressure cooker pork recipe is my absolute lifesaver. It's a testament to how you can create incredible flavor with minimal effort, perfect for those moments when you crave something extraordinary without the extensive prep time.
The magic lies in the pressure cooker. It magically tenderizes the pork shoulder, resulting in melt-in-your-mouth perfection. The marinade, a simple yet exquisite blend of honey, lime, garlic, and fish sauce, infuses the pork with a delightful Thai-inspired zest. The citrusy notes of pomelo (or grapefruit, if you prefer) and the refreshing mint create a bright, vibrant counterpoint to the rich, savory pork. The crunchy fried garlic chips add a satisfying textural element that elevates the entire dish to another level. This isn't just a meal; it's a culinary adventure that's surprisingly easy to achieve.
Why this recipe works for a busy schedule:
- Minimal Prep Time: The marinade can be prepared ahead of time, and the actual cooking in the pressure cooker is remarkably quick.
- Hands-Off Cooking: Once the pressure cooker is set, you're free to do other things. No need to constantly stir or monitor.
- Make-Ahead Friendly: The pork can be prepared up to three days in advance, making it ideal for meal prepping. Simply reheat and serve with the freshly prepared salad.
- Versatile and Adaptable: You can easily adjust the spice level to your liking, and the salad can be customized with other vegetables or herbs you have on hand.
Beyond the Recipe: A Culinary Journey
This dish isn't just about the recipe itself; it's a reminder of the power of simple ingredients transformed through a little culinary magic. The sweet and tart interplay of the citrus fruits beautifully complements the savory pork, creating a symphony of flavors that is both satisfying and refreshing. The fresh mint provides a cooling counterpoint to the richness of the pork, adding a subtle touch of elegance to the dish. The crunchy fried garlic chips provide a delightful textural contrast, adding a satisfying crunch that enhances the overall eating experience.
For me, cooking is more than just preparing a meal; it's an act of self-care, a moment of mindfulness where I can escape the daily grind and connect with my creativity. This recipe perfectly embodies that spirit. It's a celebration of simple ingredients and straightforward techniques, resulting in a dish that is both delicious and satisfying. It’s the perfect dish to share with loved ones, or to enjoy as a quiet moment of self-indulgence after a long week.
The beauty of this recipe lies in its adaptability. You can adjust the ingredients to suit your taste and preferences. Feel free to experiment with different types of citrus fruits, herbs, or chili peppers to create your own unique variation. The pressure cooker allows for incredible versatility, making it an ideal tool for busy individuals looking to create delicious and healthy meals without sacrificing their precious time.
So, the next time you're looking for a quick, easy, and incredibly flavorful meal, give this Pressure Cooker Pork with Citrus and Mint a try. It's a culinary adventure waiting to happen, and a perfect way to escape the everyday and celebrate the joy of cooking.
