Sweet Coconut Pork
(Total Time: 1 HOUR | Serves: 6)
4 pork chops, with bones
1 large onion, finely chopped
1 chili pepper, finely chopped
1 cup heavy cream
¼ cup coconut milk
2 tbsp coconut cream
3 tbsp almond flour
2 tbsp butter
1 cup cauliflower, chopped into florets
1 tsp salt
½ tsp white pepper, freshly ground
2 tsp stevia powder
1 tsp rum extract
In a medium-sized bowl, combine heavy cream, coconut milk, coconut cream, salt, pepper, stevia, and rum. Add the meat and coat well with the mixture. Transfer to a large Ziploc bag. Seal the bag and refrigerate overnight.
Plug in the instant pot and set the trivet at the bottom of the inner pot. Remove the pork from the refrigerator and place in a deep oven-safe bowl along with the marinade.
Place the bowl in the pot and pour in about one cup of water in the inner pot. Seal the lid and set the steam release handle to the ‘’Sealing’’ posisiton.
Press the ‘’Manual’’ button and set the timer for 20 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the bowl with the pork and press the ‘’Saute’’ button.
Grease the inner pot with butter and heat up. Add onions, peppers, and cauliflower. Stir well and cook for 6-7 minutes.
Now add the pork along with its sauce and stir in almond flour. Continue to cook for another 3-4 minutes, coating the meat well with the sauce.
Press the ‘’Cancel’’ button and serve immediately.
Per Serving (Calories 462| Total Fats: 24.6g | Net Carbs: 7.9g | Protein: 49.4g |Fiber: 1.6g)