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Coconut Ginger Pork
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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.
| 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
Ingredients
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Instructions
- Mix together the coriander, cumin, salt and pepper.
- Use your fingers to rub the seasoning mixture over the roast.
- Coat bottom of your Instant Pot with
1 Tablespoon Primal Kitchen® Avocado Oil. - Place the meat in the Instant Pot and surround with onions, garlic, ginger, and the half can of coconut milk.
- 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.
- Serve into bowls, and garnish with lime. Enjoy!
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Primal Kitchen co-founder Mark Sisson spent three decades educating folks on why food is the key component to achieving and maintain optimal health. Mark was once an elite endurance athlete who lost both health and vitality through an oppressive training regimen and highly inflammatory diet. He vowed then that he would find a way to be as fit, strong, and healthy as possible, with the least amount of pain, suffering, and sacrifice required. After extensive research and years of experimenting, Mark regained his health and enjoyment of life by simply changing how he ate.
Mark was so blown away by the dramatic shifts in his own health that came from simply rethinking his food choices, that he stated to wonder how many tens or hundreds of millions of others might be suffering the same fate.
Mark started blogging in 2006 at www.marksdailyapple.com about his life’s transformation with this incredible new way of eating and living. Since then, millions of people have followed his advice in his blog and bestselling books, The Primal Blueprint, Primal Endurance, and The Keto Reset Diet.
Mark believes THAT is the power of food: it can either lead you down a path of disease, pain, and despair, or it can lift you up to new heights of wellness and vitality. That’s why Mark set out to create Primal Kitchen, the world’s best-tasting, health-enhancing, real-food pantry staples. Nothing processed or artificial, no added sugars, partially hydrogenated or trans fats, soybean or canola oils. No more artificial flavors, colors, dyes, waxes, or chemical preservatives. Just. Real. Food.
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Next time i make this, i will use slightly less cardomon. It took over a bit. Really good though. Enjoyed it!
Cardamom?
How much ground ginger would i substitute for the ginger root
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.
What size can of coconut milk? 6 oz, 15 oz.?
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.
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
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.
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!
Easy and delish!
Yummy and easy. I will probably look fot a leaner cut if meat next time.
So delicious and tender!
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.
Too mild for us. I will add more spices next time for more flavor. Perhaps the coconut milk toned it down too much?
So yummy!!! Thanks so much!
Good, but it needs something. Rice? Diced carrots? Peas?
I am trying it tomorrow with pork loin roast!
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!
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.
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!
Boring. No pizzaz. Too oily.
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.
Very easy! Needed to be pressure cooked 60 minutes to reach internal temp of 170 degrees. Delicious!
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!