A Short Cut To Thai 5-Spice Pork Stew (Instant Pot Recipe)
This is an Instant Pot and Pressure Cooker recipe for Thai Five Spice Pork Stew. The pork is simmered in savory broth with fresh herbs until it’s completely tender. It’s so good that even the HuffPost gives a thumbs up !For a slow cooker version, please see the recipe below this one.
Servings: 5 servings
Ingredients
- 2 lbs boneless organic pork butt
- 2 tbsp olive oil to sear the pork
- pinch of sea salt
- 6-8 boiled chicken eggs
- chopped cilantro leaves and stems decoration
Aromatic base:
- 1 tbsp dry coriander seeds
- 1 tbsp ginger grated, (Alt. Thai ginger galangal)
- 1 tbsp black peppercorns
- 2 tbsp garlic cloves slice lengthwise
Pork stew combo:
- 2 tbsp 5 spice powder
- 1 ½ cup coconut aminos or 1 cup gluten free tamari
- 4 tbsp Chinese rice wine *skip this if whole30 or Shaoxing wine or dry sherry
- 2 tbsp cacao powder
- 2 tbsp organic raw honey *skip this if whole30
- 1 ½ tbsp ginger sliced, (Alt. Tahi ginger - galangal)
- 1 cup chopped cilantro include leaves, stems, and roots (if possible)
- 1 medium yellow onion peeled and quartered
- 1 in whole garlic head peeled and sliced 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 tbsp coarse sea salt
Instructions
To make aromatic base:
- Place ingredients under “aromatic base” in a mortar and pestle. Pound the ingredients until they are mixed well. (Alt. blend them in a small food processor). Set aside. (You should smell an amazing aroma coming from this combo).
To sear the pork:
- Press the “Sauté” function key.
- Select a temperature with the “Adjust” key for “Normal”.
- When Instant Pot reaches the given working temperature, it displays “Hot” add 2 tbsp of olive oil and you can start sautéing/browning meat.
- We are looking for a light golden brown color (not dark brown) so it should take you about 5 minutes total to sear the meat. Season a pinch of salt on each side of pork.
- Set the pork aside in a large size bowl/plate.
- Keep the “Saute” function on for next step.
To stew the pork:
- If the pot is dry, add another tbsp of olive oil and saute the “aromatic base” from step 1 until fragrant, about 3 minutes.
- Turn off Saute function key.
- Add the pork back to the pot. Add all ingredients under “Pork stew combo”.
- Carefully Seal/Lock the pressure cooker. Select “Meat/Stew” function key. 35 minutes.
- In the meantime, boil 6-8 chicken eggs on a stovetop. When cool, peel and set aside.
Final touch:
- When the pork is done, spoon off the top layer of fat on the surface.
- Add the eggs and let them soak in broth. (p.s. the eggs will be even more tasty next day)
- Ladle a few spoonful of stew liquid over steamed rice and stewed pork. Slice one egg. Sprinkle some cilantro and serve with pickled cabbage/cucumber/ or plain sauerkraut.
Notes
One important thing to note is that this is not a Western braise or stew. When you make it at home, you’ll have extra stewing liquid left. This is good because this liquid will become your master sauce for your next braise. The other way to utilize the stewing liquid is to use it as soup base. Just add more water to the soup base, and you’ll have a bowl of delicious soup in a few seconds.
Nutrition
Calories: 795kcal
