A Short Cut to Thai 5-Spice Pork Stew (Instant Pot Recipe)
This is an Instant Pot and Pressure Cooker recipe for Thai Five Spice Pork Stew. The pork is simmered in savory broth with fresh herbs until it’s completely tender.
This is an Instant Pot and Pressure Cooker recipe for Thai Five Spice Pork Stew. The pork is simmered in savory broth with fresh herbs until it’s completely tender.
- pinch of sea salt
- 2 lbs boneless organic pork butt
- 2 tbsp olive oil (to sear the pork)
- 6-8 boiled chicken eggs
- chopped cilantro leaves and stems (decoration)
- 1 tbsp dry coriander seeds
- 1 tbsp ginger (grated (alt. thai ginger galangal))
- 1 tbsp black peppercorns
- 2 tbsp garlic cloves (slice lengthwise)
- 2 tbsp 5 spice powder
- 1 cup coconut aminos (or 1 cup gluten free tamari)
- 4 tbsp chinese rice wine *skip this if whole30 (or shaox
- 2 tbsp cacao powder
- 2 tbsp organic raw honey *skip this if whole30
- 1 tbsp ginger (sliced, (alt. tahi ginger - galangal))
- 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 half (place them i
- 8 cups tap water (for a 5-liter size instant pot)
- 1 tbsp coarse sea salt
- Carbohydrate 0.816606001656764 g
- Cholesterol 0 mg
- Fat 0.0410760000833367 g
- Fiber 0.33390000067743 g
- Protein 0.137970000279919 g
- Saturated Fat 0.0123480000250521 g
- Serving Size 1 1 serving (186g)
- Sodium 1395.84240283194 mg
- Sugar 0.482706000979334 g
- Trans Fat 0.00176400000357887 g
- Calories 3 calories
Step-by-step
- Ingredients : pinch of sea salt, 2 lbs boneless organic pork butt, 2 tbsp olive oil (to sear the pork), 6-8 boiled chicken eggs, chopped cilantro leaves and stems (decoration), 1 tbsp dry coriander seeds, 1 tbsp ginger (grated (alt. thai ginger galangal)), 1 tbsp black peppercorns, 2 tbsp garlic cloves (slice lengthwise), 2 tbsp 5 spice powder, 1 cup coconut aminos (or 1 cup gluten free tamari), 4 tbsp chinese rice wine *skip this if whole30 (or shaox, 2 tbsp cacao powder, 2 tbsp organic raw honey *skip this if whole30, 1 tbsp ginger (sliced, (alt. tahi ginger - galangal)), 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 half (place them i, 8 cups tap water (for a 5-liter size instant pot), 1 tbsp coarse sea salt
Five-spice powder carries the primary aromatic weight of this dish, combining star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds into a potent blend. When doubling this batch in a six-quart electric pressure cooker, do not scale the eight cups of liquid linearly; reduce the added water by twenty percent to prevent over-diluting the aromatics during the 30-minute total cooking cycle. Boneless pork butt requires enough headspace to circulate steam properly, meaning the total volume must never exceed the two-thirds full line on the inner pot. Searing the meat in two separate batches prevents the surface temperature of the oil from dropping, ensuring proper browning before pressure is applied.
Make-Ahead and Storage Mechanics
Prepared stew improves after resting because collagen continues breaking down into gelatin as the temperature drops. Cooked pork stored in airtight glass containers remains safe for up to four days at 38 degrees Fahrenheit. Freeze portions for up to three months without the hard-boiled eggs, which turn rubbery under sub-zero conditions. Thaw frozen blocks overnight in the refrigerator before gently reheating them on the stovetop over medium-low heat.
- Add splashes of warm water if the sauce thickens too much during refrigeration.
- Discard floating fat layers only after chilling, as solidified grease lifts off easily with a spoon.
- Keep cilantro garnishes separate until final service to maintain bright herbal notes.
