(Total Time: 1 HOUR| Serves: 4)
1 lb pork neck, chopped into bite-sized pieces
2 red bell peppers, chopped
1 large tomato, roughly chopped
1 cup cauliflower florets
1 zucchini, spiralized into noodles
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup button mushrooms, sliced
2 tbsp apple cider vinegar
2 tbsp butter
2 tbsp soy sauce
1 egg white
1 tsp salt
2 bay leaves
2 tbsp stevia powder
1 tbsp cayenne pepper
½ tsp ginger powder
In a small bowl, combine egg whites, soy sauce, apple cider, salt, stevia, half of the cayenne pepper, and ginger powder.
Generously brush the meat with this mixture and let it sit for 15-20 minutes.
Plug in the instant pot and add butter. Heat up and add the meat. Cook for 4-5 minutes, stirring constantly.
Remove the meat from the pot and add onions, garlic, mushrooms, peppers, tomato, and cauliflower.
Continue to cook for 10-12 minutes.
Finally, add the meat, bay leaf, and pour in 1 cup of water. Seal the lid and set the steam release handle to the ‘’Sealing’’ posisiton.
Press the ‘’Manual’’ button and set the timer for 13 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Stir in zuccnhini noodles and press the ‘’Saute’’ button.
Cook for 7-8 minutes, stirring occasionally.
Serve with grated Parmesan cheese or freshly chopped parsley.
Per Serving (Calories 277| Total Fats: 10.2g | Net Carbs: 9.5g | Protein: 34.1g |Fiber: 3.2g)