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Monthly Recipe: Coconut Braised Pork

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I’m always looking for easy weeknight dishes to feed my family, which is why I keep my Instant Pot busy! Nothing could be easier than throwing ingredients into a pressure cooker and getting an umami-packed dish in an hour or less.

This dish is gluten-free, low fat, low carb, Paleo, macro friendly, and Whole30 friendly. It’s also delicious! Give it a try one of these cold, rainy nights!


Ingredients:
A healthy scoop or splash of your favorite cooking fat, such as coconut oil, avocado oil, or ghee

A handful of sliced shallot

Minced fresh ginger to taste

At least 4 garlic cloves, smashed and peeled

3-ish pounds pork shoulder, cut into 2-inch cubes

1 can coconut milk, water only (save the solids for other things!)

3 tablespoons fish sauce, and more to taste

3 large carrots, peeled and cut into ½-inch slices

Fresh spinach, cilantro, and sliced scallions to finish the dish

Step 1: Sauté shallots, garlic, and ginger.
Turn on the sauté function of your Instant Pot.

Put a healthy scoop of the fat of your choice in the bottom once it’s hot.

Add shallots, garlic, and ginger and cook until the shallots are translucent and softened.

 

 

 

Step 2: Add the meat.
Add your pork shoulder and stir well.

 

 

 

 

 

 

Step 3: Make it juicy.
Add the coconut water and fish sauce and stir well, scraping up any bits from the bottom of the pot.

 

 

 

 

 

Step 4: Let Instant Pot work its magic.
Cancel the sauté function and lock the lid on top. Cook it on high pressure for 40 minutes. Cut the carrots, cilantro and scallions while you wait!

 

Step 5: Remove the meat.
When it’s finished, let the pressure come down manually, OR carefully vent the pot if you’re hungry now. Remove the meat to a large bowl and cover. Leave the liquid in the pot.

 

Step 6: Cook the carrots.
Carefully put the carrots in the pot and cook on high pressure for 2 minutes.

 

 

 

 

 

Step 7: Assemble and enjoy!
Place your pork in a bowl lined with fresh spinach, and ladle carrots and broth over the top. Garnish with scallions and cilantro, and enjoy!

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