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

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40Ingredients
Calories
55Minutes

Ingredients

  • 2 pounds pork butt (boneless organic)
  • 2 tablespoons olive oil (to sear the pork)
  • 1 pinch sea salt
  • 8 eggs (boiled chicken)
  • cilantro leaves (extra chopped, and stems)
  • 1 tablespoon coriander seeds
  • 1 tablespoon thai ginger (galangal, grated, Alt. ginger)
  • 1 tablespoon black peppercorns
  • 2 tablespoons garlic cloves (slice lengthwise)
  • 2 tablespoons 5-spice powder
  • 1 1/2 cups coconut aminos (or 1 cup gluten free tamari)
  • 4 tablespoons chinese rice wine (or Shaoxing wine or dry sherry *skip this if whole30)
  • 2 tablespoons cacao powder
  • 2 tablespoons raw honey (organic, *skip this if whole30)
  • 1 1/2 tablespoons thai ginger (sliced, galangal,, Alt. ginger)
  • 1 cup chopped cilantro (include leaves, stems, and roots, if possible)
  • 1 yellow onion (medium, peeled and quartered)
  • 1 whole garlic (head, peeled and sliced in half, place them in a cheesecloth or disposable tea filter bags - dispose after stew)
  • 8 cups tap water (for a 5-liter size instant pot)
  • 1 tablespoon coarse sea salt
  • 2 pounds pork butt (boneless organic)
  • 2 tablespoons olive oil
  • 1 pinch sea salt
  • 8 eggs (chicken, boiled)
  • cilantro leaves (extra chopped, and stems)
  • 1 tablespoon coriander seeds
  • 1 tablespoon thai ginger (galangal, grated, Alt. ginger)
  • 1 tablespoon black peppercorns
  • 2 tablespoons garlic cloves (slice lengthwise)
  • 2 tablespoons 5-spice powder
  • 1 1/2 cups coconut aminos (or 1 cup gluten free tamari)
  • 4 tablespoons chinese rice wine (or Shaoxing wine or dry sherry *skip this if whole30)
  • 2 tablespoons cacao powder
  • 2 tablespoons raw honey (organic, *skip this if whole30)
  • 1 1/2 tablespoons thai ginger (sliced, galangal,, Alt. ginger)
  • 1 cup chopped cilantro (include leaves, stems, and roots, if possible)
  • 1 yellow onion (medium, peeled and quartered)
  • 1 whole garlic (head, peeled and sliced in half, place them in a cheesecloth or disposable tea filter bags - dispose after stew)
  • 10 cups tap water (for stovetop)
  • 1 tablespoon coarse sea salt
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