About
This dish is made delicious with two forms of spicy flavors: ginger and red chili. The dish is simple and easy to prepare, simply throw all the ingredients into an instant pot. The result is tender, succulent pork with soy, ginger and garlic red chili flavors.
Ingredients
- 2 pound pork roast, shoulder, fresh, no visible fat eaten
- ⅓ cup tamari sauce
- 2 tablespoon 100% pure sesame seed oil by imperial dragon
- 2 tablespoon chili oil by lee kum kee
- 10 clove garlic
- 8 slice – 1" diameter ginger
- 4 tablespoon sambal oelek paste of chili by rooster
- 4 tablespoon brown sugar replacement by swerve
- 8 large raw egg
Instructions
- In the bowl of a 6 quart instant pot, place the pork shoulder cubed into 2” pieces. Add the soy, sesame seed oil, chili oil, smashed garlic cloves, sliced ginger, sambal and brown sugar sweetener. You do not need to mix this. Set on HIGH pressure for 30 minutes.
- In the meantime, boil some eggs by bringing a small pot of water to a boil. Add the eggs at a boil then set a timer for 7 minutes.
- Once timer has elapsed, drain the water, add ice and cold water. Allow it to sit until chilled and then peel the eggs.
- Once the 30 minutes have elapsed, release the pressure. Add the peeled eggs and allow it to sit in the juices for 10 minutes before serving.
Nutrition Facts
- Servings: 6
- Calories: 593.0kcal/2481.1kJ (per serving)
- Fat: 39.5g (per serving)
- Carbs: 4.3g (per serving)
- Protein: 50.7g (per serving)
