Coconut Ginger Pork
By :Primal Kitchen
Print Recipe
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: 13
Rating: 3.62
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: 13
Rating: 3.62
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!
10 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!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply