Ingredients
Units
Scale
- 2 tablespoons canola oil
- 4 pounds boneless pork shoulder (fat trimmed), cut into 2-inch pieces
- Kosher salt & freshly ground pepper
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 2 Thai chili peppers, seeded and chopped
- 1 red or yellow bell pepper, seeded and chopped
- 3 tablespoons fresh ginger, grated
- 1 tablespoon yellow curry paste
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 (14-oz.) can diced tomatoes
- 1 cup coconut milk
- 3 cups low-sodium chicken broth
- 1 teaspoon salt
- Steamed white or brown rice for serving
- Chopped fresh cilantro for garnish
Instructions
- Heat canola oil in a large heavy frying pan. Season the pork with salt & pepper. Add pork to skillet and sear over high heat, about 7 minutes, until browned. Transfer the pork to the Instant Pot, or similar appliance.
- Add in the onion, garlic, peppers, ginger, curry, cumin, and turmeric to pan and stir it all together. Then add the tomatoes, coconut milk and chicken broth, and salt, stirring well. Cover and cook on "Soup and Stews" setting (according to your Instant Pot or similar appliance) for 30 minutes.
- Serve over steamed rice and garnish with fresh cilantro.
Notes
Adapted From: Food & Wine
- Make sure to trim most of the fat off of the pork. Otherwise, you'll have a lot of oil in the pot!
- Searing or browning the pork first makes the pork that much more flavorful!
- I like to put this in the refrigerator overnight and let the fat settle to the top, then skim all the fat off before heating and serving.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Instant Pot
- Cuisine: Asian-Fusion
Nutrition
- Serving Size:
- Calories: 459
- Sugar: 4.2 g
- Sodium: 141 mg
- Fat: 15 g
- Carbohydrates: 61.4 g
- Protein: 22.8 g
- Cholesterol: 37.7 mg
