It's 2018, and we're (still) all about the Instant Pot. This recipe offers a use for pork shoulder beyond the go-to pulled pork sandwich, calling on ginger, kaffir lime and coconut milk for a fragrant braise. Make sure you scrape up all the brown bits, or fond, as you pour in the chicken stock—you'll want to keep all that flavor.
Instant Pot Coconut-Lemongrass Braised Pork
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 35 minutes
Total Time: 1 hour and 55 minutes
1½ tablespoons olive oil
4 pounds pork shoulder, cut into 2- inch pieces
Salt, to taste
1 medium onion, sliced thin
6 garlic cloves, roughly chopped
2 medium pieces ginger, peeled and rough chopped (roughly ¾ cup)
1 cup chicken stock
¼ head green cabbage, sliced thin (roughly 3 cups)
Peels from 1 lemon, minced
½ teaspoon Korean chile flakes, plus more for serving
1 teaspoon ground cumin
1 teaspoon ground curry powder
6 kaffir lime leaves
2½ cups unsweetened coconut milk
2 lemongrass stalks
Cooked long-grain rice, for serving
Cilantro sprigs, for serving
Lime wedges, for serving
Basil leaves, for serving
1. Preheat the Instant Pot on the Sauté function. Add the olive oil to the pot, then season the pork liberally with salt. In 2 batches, sear the pork until golden brown. Once all the pork is brown, remove it from the pot and set aside.
2. While the Instant Pot is still hot, add the onions, garlic and ginger, and sauté until translucent. Add the chicken stock and scrape up the bits off the bottom of the pot.
3. Add the pork, cabbage, lemon peels, spices, lime leaves and coconut milk to the pot, stir, then seal the lid.
4. Cook on the High Pressure setting. Select doneness level to More and set the timer to 55 minutes. Make sure the steam release handle is closed.
5. Once the timer has gone off, turn the steam release handle to open to relieve the pressure. Be careful as the steam is extremely hot. Once relieved, remove the lid. With the back end of a knife, bruise the lemongrass stalks aggressively and submerge them in the pork. Cook on Sauté for 5 to 8 minutes or until the braise is aromatic, then remove the lemongrass and kaffir lime leaves.
6. If small pieces are desired, remove the pork, chop finely then add back to the braise.
7. Serve over long-grain rice and garnish with cilantro, lime wedges, chile flakes and basil, if desired.
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