Coconut Ginger Pork
By :Primal Kitchen
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Heading into fall, you’ll want to have a few hot soup recipes up your sleeve. Prepare a delicious dinner using this Coconut Ginger Pork recipe. Change up your palate, and treat yourself with something truly savory and delicious! Coconut Ginger Pork is a recipe that both slow cooker aficionados and newbies will love. By slow cooking a large cut of pork until tender, you’ll fully infuse the meat with the spicy, aromatic flavor of ginger, garlic, and coconut milk. Coconut milk adds a creamy richness to the broth, and gives the pork a slightly sweet flavor.
Votes: 37
Rating: 3.27
Rate this recipe!
Course Main Course
Cuisine Asian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Ginger, Pork
Prep Time 10 minutes
Cook Time 40 minutes
Servings
3-6 servings
Ingredients
  • 1 tablespoon avocado oil
  • 3-4 pound pork butt/shoulder roast boneless
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2- inch piece ginger peeled and thinly sliced
  • 4 cloves garlic finely chopped
  • 1 onion peeled and cut into 8 chunks
  • 1/2 can coconut milk
  • Lime wedges for garnish
Course Main Course
Cuisine Asian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Ginger, Pork
Prep Time 10 minutes
Cook Time 40 minutes
Servings
3-6 servings
Ingredients
  • 1 tablespoon avocado oil
  • 3-4 pound pork butt/shoulder roast boneless
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2- inch piece ginger peeled and thinly sliced
  • 4 cloves garlic finely chopped
  • 1 onion peeled and cut into 8 chunks
  • 1/2 can coconut milk
  • Lime wedges for garnish
Votes: 37
Rating: 3.27
Rate this recipe!
Instructions
  1. Mix together the coriander, cumin, salt and pepper.
  2. Use your fingers to rub the seasoning mixture over the roast.
  3. Coat bottom of your Instant Pot with 1 Tablespoon Primal Kitchen® Avocado Oil.
  4. Place the meat in the Instant Pot and surround with onions, garlic, ginger, and the half can of coconut milk.
  5. Cook on high-pressure for 45 minutes. NOTE: The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.
  6. Serve into bowls, and garnish with lime. Enjoy!
38 replies
  1. CherryPi
    CherryPi says:

    Next time i make this, i will use slightly less cardomon. It took over a bit. Really good though. Enjoyed it!

  2. Flowers
    Flowers says:

    The recipe timing needs work. 50 minutes to make something that takes 45 minutes to cook? That doesn’t give time for the instant pot to start.

    Also the pork shoulder was very raw after cooking on high for 45 minutes. We had to get fast food and keep cooking the pork for tomorrow’s dinner.

  3. Saltw80128
    Saltw80128 says:

    I really enjoy the flavors of this dish. But I expected more broth from it. Next time I’m a double the spices and liquid.

  4. Reneedickson
    Reneedickson says:

    Very tasty especially the broth ,highly recommend removing as much of the fat from the pork before cooking, served with steamed veggies and naan bread

  5. Anucci
    Anucci says:

    Taste = 5 star, but the main recipe instruction is not great.

    First, you will want to remove as much of the fat from the pork shoulder roast as possible. You really don’t want your soup so fatty. It should really be pressure cooked for 1 hr unless you cut up the pork first. Mine was not cooked thoroughly. I noticed someone else said that too. Should be natural release of pressure which adds another 20 minutes to the time. Its not a quick recipe, but it was delicious.

  6. Jewls_7
    Jewls_7 says:

    I made this tonight with 2 pork loins that I seared in the intantpot first on all sides. I added half a cup of vegetable broth with the other ingredients. Cooked on high pressure for 40 minutes and then full natural release (took about another 30 mins). Shredded with a fork and served with rice and lime juice. Yummy!

  7. Dufigtheoriginal
    Dufigtheoriginal says:

    Taste was good. Could have used a bit more marinading or dry rub time first. Very dissapointed with the structure of the rest of the cooking instructions. After following the recipe EXACTLY, down to the exact weight of the pork and cut, it temped at 120 degrees internaly. This needed to stay cooking for at least another 55 min on top of what was stated.

  8. Bestbookkeeper
    Bestbookkeeper says:

    Too mild for us. I will add more spices next time for more flavor. Perhaps the coconut milk toned it down too much?

  9. Mspicket
    Mspicket says:

    Kept the recipe spices the same and added 1tsp garam masala for a 1.5# pork loin and was so delicious. Cut the cooking time in 1/2 as well and could jot have turned out better!

  10. Someonee
    Someonee says:

    Change the recipe a little. I added one can coconut milk. Then in each bull I added soy sauce hot sauce and lemon concentrate. Delicious. But then I didn’t like those only meat and soup. So I added a second can of coconut milk 2 sweet peppers and three carrots.

  11. Nospmask
    Nospmask says:

    Had to modify this one, but it turned out great! Used four, 2 inch thick pork chops instead of a roast, 1 tsp of ginger, and fresh coriander. Mixed the ginger with the rest of the spices. Cooked it for the same amount of time, the pork was perfect ! The flavour was so good that we added some flour to the broth and made a gravy (used a hand blender to cut up the onions in the gravy). Served it on rice, and it was a great meal!

  12. QueenaLau
    QueenaLau says:

    Modified this recipe and it turned out excellent! Added an extra teaspoon of salt and garam masala (used 3lbs of pork) . Also, to give it some veggies, i added mushrooms and asparagus to the dish. I sauteed the aspargus on the side so it doesnt come out soggy. Would make it Again, maybe vegetariAn next time.

  13. Evelynjohnson
    Evelynjohnson says:

    Very easy! Needed to be pressure cooked 60 minutes to reach internal temp of 170 degrees. Delicious!

  14. OtterMecca
    OtterMecca says:

    Doubling the spices makes a world of dfference. I have already shared this recipe with a few people, and it is a pleaser with the addition of fresh cilantro, green onions, and limes!

  15. Iainkennedy
    Iainkennedy says:

    Resulted in greasey tastless gruel. Coconut milk split, which is inevitable if heated for 40 mins. Plus spices are not sufficient.

  16. Todmans
    Todmans says:

    Followed directions exactly and the meat was tough and not cooked through. Hoping I can salvage the meat by slow cookong it tomorrow.

  17. Jahcibossy
    Jahcibossy says:

    I enjoyed this recipe served it over rice definitely need to pressure cook it for 20 or so more minutes so about an hour and 5/10 minutes the meat was not as tender as would have liked and i went an extea 10 minutes it was close though

  18. kgleason
    kgleason says:

    The meat did not cook all the way through initially. Cooked it a second time and ended up very tough. Did not meet expectations!

  19. Instant Pot
    Instant Pot says:

    2.5 hours for a roast in and Instant Pot Multi-Use Pressure Cooker is way to long. It sounds like your unit may not have pressurized. Since it is one pot meal, having a fat skimmer can reduce the amount of rendered fat that comes of the shoulder.

  20. Maalln
    Maalln says:

    Ive made this recipe twice now. The first time, I followed closely and found that there wasnt enough flavour and the meat wasnt cooked through. This time, I generously doubled the spices and added more ginger and garlic. I let it cook for 55 minutes and it came out perfectly. It was much nore flavourful and tender :). Serve over a bed of rice.

  21. Donkingjedi
    Donkingjedi says:

    Followed the instructions and:
    – pork was raw
    – coconut milk turned into some weird greasy clear liquid
    – flavour was ok but overall pretty bland

    Bigdisappointment.

  22. Amyd1971
    Amyd1971 says:

    Read the reviews and doubled the spices, increased cooking time. Meat was tender and flavorful but the broth was a complete nasty fat bomb. The lime helps the flavor so dont skip it if you make this… but i wont be making it again. Nope just nope.

  23. Rmd2112
    Rmd2112 says:

    My first recipe with instant pot. The picture look really good. I followed the recipe just as is but, added 1 whole Jalapeno pepper uncut for a little kick. At first I thought not so good. Until I remembered the soup was garnished with cilantro and a lime wedge. Boy did that make difference. Next time I make this I think avacodo slices to garnish too and maybe half the black pepper.

  24. Instant Pot
    Instant Pot says:

    If pork is raw then you will have to cook it longer. The size of the roast plays a big role in the cooking time needed.

    Based on your spice preference I would add more spices.

  25. Instant Pot
    Instant Pot says:

    If it lacks flavor to your preference feel free to add more spices than the recipe calls for.

  26. Instant Pot
    Instant Pot says:

    Hi Amy,

    The fat content would depend on how fatty the roast was. We recommend a fat skimmer when making soups.

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