When the season turns and fresh vegetables are at their peak, there’s nothing better than a meal that’s both hearty and vibrant. This Spring Vegetable Pork is a celebration of simplicity and flavor, all brought together in under 30 minutes thanks to the magic of the pressure cooker. It’s a comforting, one-pot wonder that combines tender, savory pork with the crispness of broccoli, celery, and spring onions. Get ready for a delicious, low-carb dish that will brighten up any weeknight dinner table!
Ingredients
• 1 lb / 450g pork neck, chopped into bite-sized pieces
• 2 tbsp / 30g butter
• 2 tbsp / 30ml apple cider vinegar
• ¼ cup / 30g celery stalk, finely chopped
• 1 cup / 90g broccoli, finely chopped
• 2 spring onions, finely chopped
• 1 small chili pepper, finely chopped
• 1 tbsp / 15g Dijon mustard
• 1 tbsp / 15g tomato paste
• 4 cups / 950ml beef stock
• Spices
• 1 tsp / 6g pink Himalayan salt
• ½ tsp / 1g black pepper
• 1 tsp / 1g dried celery
• ½ tsp / 1.5g garlic powder
Instructions
1. Directions
2. Set your pressure cooker to the ‘Sauté’ function. Melt the butter in the inner pot, then add the chopped pork. Season with salt and pepper.
3. Add the chopped celery, broccoli, spring onions, and chili pepper to the pot. Stir in the tomato paste, dried celery, and garlic powder, cooking for one minute until fragrant.
4. Pour in the beef stock and stir everything together, ensuring nothing is stuck to the bottom of the pot.
5. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 20 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid once the float valve has dropped.
7. Stir in the Dijon mustard. Taste and adjust seasoning with more salt or pepper if desired. Serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 498
• Total Fats: 21.1g
• Net Carbs: 4.5g
• Protein: 67.3g
• Fiber: 2.4g
Pro Tips
• For a richer flavor, take a few extra minutes to brown the pork pieces on all sides using the ‘Sauté’ function before adding the other .
• After browning the meat, pour in the apple cider vinegar to deglaze the pot, scraping up any flavorful browned bits from the bottom before adding the rest of the .
• If you prefer a thicker stew, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the pot on the ‘Sauté’ setting after cooking until the sauce has thickened.
• Feel free to add other spring vegetables like asparagus tips or fresh peas. Stir them in after the pressure cooking is complete to keep them crisp and vibrant.
FAQ
Q: Can I make this Spring Vegetable Pork without a pressure cooker
A: Yes, you can adapt this recipe for the stovetop. Simply simmer the pork and stock in a large pot or Dutch oven for about 1.5 hours or until tender, then add the vegetables for the last 10-15 minutes of cooking to keep them crisp.
Q: What other vegetables can I use in this recipe
A: This dish is very versatile. Feel free to substitute or add other low-carb spring vegetables like asparagus, green beans, or zucchini. Add them after the pressure cooking cycle is complete to ensure they don’t get overcooked, as suggested in the pro tips.
Q: Is this Spring Vegetable Pork recipe keto-friendly
A: Absolutely! With only 4.5g of net carbs per serving, this one-pot pork meal is perfect for a keto or low-carb diet. It’s a delicious and satisfying way to enjoy a hearty meal while staying on track.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The flavors are often even better the next day.
