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Red Curry Braised Pork on Rice
25
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INGREDIENTS: Serves 4
3 tablespoons canola oil, plus more if needed
2 pounds pork shoulder, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 large onions, cut into 1-inch pieces
1 tablespoon minced ginger
2 red or green jalapeño peppers, minced
1 tablespoon chili powder
1 tablespoon coriander, coarse grind
1 tablespoon paprika
1 pound carrot nubs
2 large sweet potatoes, peeled and cut into 1-inch dice
1 cup unsweetened coconut milk
1 bay leaf
Juice of 1 lime
6 cups 50-50 House Rice (recipe included)
INSTRUCTIONS:
1. Season the pork with salt and freshly ground pepper. Press the OPEN SEAR button and
heat bottom of cooker. Coat lightly with oil.
2. Working in batches, add the pork, with additional oil if necessary, and color on all sides,
about 4-6 minutes. Transfer to a plate and keep warm. ,
3. To the same pot, add the remaining 1 tablespoon oil and swirl to coat the bottom.
Add the onions, ginger, and jalapeños and sauté, stirring until the onions have softened
about 1-2 minutes.
4. Add the chili powder, coriander, paprika and sauté, stirring, for 30 seconds. Add the
carrots, sweet potatoes, coconut milk, and bay leaf and add water to cover the vegetables
by 1 inch. Adjust the seasoning, if necessary, and return the pork to the pot. If the pork
isn’t completely covered, add more water.
5. Cancel OPEN SEAR function. Ready appliance for pressure cooking as directed and lock
lid. PRESSURE COOK for 1 hour.
6. When nished, slowly turn the PRESSURE RELEASE valve to VENT position, carefully
releasing the steam. When ready to open, the PRESSURE INDICATOR PIN will have dropped
and the lid will turn without any resistance.
7. Remove the bay leaf and add the lime juice, stir, and serve with rice.
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