Unlock the secret to succulent, fall-apart tender pork neck using the magic of the Instant Pot! This often-overlooked cut becomes a melt-in-your-mouth delicacy when steamed under pressure. We’re kicking things up with a bold and spicy rub that infuses every bite with incredible flavor, perfectly balanced by the subtle sweetness of cauliflower. Get ready for a simple, satisfying, and keto-friendly meal that tastes like it took hours to prepare, but is on your table in under 40 minutes!
Ingredients
• 1 lb / 450g pork neck, cut into 3 large pieces
• 3 garlic cloves, crushed
• 2 cups / 200g cauliflower florets
• 3 tbsp / 45ml apple cider vinegar
• 4 tbsp / 60ml olive oil
• Spice Rub
• 2 tsp sea salt
• 1 tsp freshly ground white pepper
• 1 tbsp cayenne pepper
• 1 tbsp dried celery
Instructions
1. Directions
2. Prepare the Pork: Rinse the pork neck pieces under cold water and pat dry. In a small bowl, combine the sea salt, white pepper, cayenne pepper, and dried celery. Generously rub the spice mixture all over each piece of pork. Set aside.
3. Assemble the Pan: Grease a small, round baking pan (one that fits inside your Instant Pot) with olive oil. Arrange the cauliflower florets and crushed garlic in a single layer at the bottom of the pan. Place the seasoned pork neck pieces on top and drizzle everything with the apple cider vinegar.
4. Set Up the Instant Pot: Place a trivet in the bottom of the Instant Pot’s inner pot. Carefully place the baking pan on top of the trivet. Pour 2 cups of water directly into the inner pot, around the base of the pan.
5. Pressure Cook: Secure the lid and turn the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer to 25 minutes on high pressure.
6. Release and Serve: Once the cooking cycle is complete, carefully perform a quick pressure release by turning the handle to “Venting”. Once the pin drops, open the lid. Remove the baking pan, let it cool slightly, and serve warm with a side of Greek yogurt or cottage cheese.
Nutritional Information
• Per Serving
• Calories: 401
• Total Fats: 24.1g
• Net Carbs: 3g
• Protein: 41.1g
• Fiber: 1.7g
Pro Tips
• For a deeper flavor, allow the pork to marinate in the spice rub for at least 30 minutes, or even overnight in the refrigerator.
• Before steaming, use the Instant Pot’s “Sauté” function to brown the pork neck pieces in a little oil. This creates a richer, more complex flavor.
• A 10-minute natural pressure release before the quick release can result in even more tender and juicy meat.
• Adjust the heat by reducing the cayenne pepper to 1 teaspoon for a milder flavor or increasing it for an extra kick.
FAQ
Q: Can I use a different cut of pork for this recipe
A: While pork neck is ideal for its marbling and tenderness, you could substitute it with pork shoulder (also known as pork butt). You may need to add a few extra minutes to the pressure cooking time to achieve the same fall-apart texture.
Q: How can I make this Instant Pot pork neck less spicy
A: To reduce the heat, simply decrease the amount of cayenne pepper in the spice rub. The pro tips suggest using 1 teaspoon for a milder flavor, but you can adjust it to your personal preference or omit it entirely for a non-spicy version.
Q: Is it necessary to sear the pork before pressure cooking
A: Searing the pork is an optional step recommended in the pro tips for a deeper, more complex flavor. It creates a delicious crust through the Maillard reaction. However, if you’re short on time, you can skip this step and the pork will still be incredibly tender and flavorful from the rub.
Q: What if I don’t have a pan that fits inside my Instant Pot
A: If you don’t have a suitable pan, you can create a sturdy foil boat. Place the cauliflower and pork on a large piece of heavy-duty aluminum foil and fold up the sides to contain the ingredients and juices. Place the foil boat on the trivet and proceed with the recipe.
