A Short Cut To Thai 5-Spice Pork Stew (Instant Pot

• Meat

  • 6 Chicken eggs
  • 2 lbs Pork butt, boneless organic

• Produce

  • 2 tbsp Cacao powder
  • 1 Cilantro
  • 1 cup Cilantro
  • 2 tbsp Garlic cloves, slice
  • 2 1/2 tbsp Ginger
  • 1 Yellow onion, medium

• Canned Goods

  • 1 inch Garlic head (peeled and sliced half (place them in a cheesecloth or disposable tea filter bags - dispose after stew, whole

• Condiments

  • 30 2 tbsp organic raw honey *skip this if, organic raw whole

• Baking & Spices

  • 2 tbsp 5 spice, powder
  • 1 tbsp Coriander seeds, dry
  • 1 tbsp Peppercorns, black
  • 1 pinch Sea salt
  • 1 tbsp Sea salt, coarse

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 cup Coconut aminos

• Beer, Wine & Liquor

  • 4 tbsp Chinese rice wine *skip this if, whole

• Liquids

  • 8 cups Tap water

Found on iheartumami.com

Description

Directions

• 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.
• Place ingredients under “Aromatic base” in a mortar and pestle. Pound the ingredients until they are mixed well. (Alt. blend in a food processor).
• Heat 1 tbsp olive oil in a saute pan, saute the “aromatic base” until fragrant (about 2-3 min.). Pour in the slow cooker.
• Heat 2 tbsp coconut oil in a large size cast iron over high heat. When hot, brown the pork until light golden brown (about 5 mins). Season with a pinch of salt.
• Add the pork to the slow cooker with aromatic base.
• Add all ingredients under “Pork stew combo”.
• Cover the pot. Cook on low for 6-8 hrs. until the pork is tender & begins to fall apart.
• In the meantime, boil 6-8 chicken eggs on a stovetop. When cool, peel and set aside.
• When the pork is done, add the eggs & soak them in the broth.
• Ladle a few spoonful of stew liquid over mixed leafy greens w/ 1 egg & some cilantro.

Nutrition