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Aromatic Saffron Pork with Cauliflower Rice – vegetarian recipe
Stav Kogan

Aromatic Saffron Pork with Cauliflower Rice

Succulent pork simmered in a fragrant broth of cinnamon, cardamom, and turmeric, served over saffron-kissed cauliflower rice. A luxurious, low-carb, and keto-friendly meal made easy with an Instant Pot.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 serving
Calories: 426
Ingredients Method Nutrition

Ingredients
  

  • For the Pork
  • 1 lb (450 g) pork leg roast, boneless and cut into 1-inch pieces
  • 3 tbsp (45 ml) vegetable oil
  • 1 tsp (5 ml) cumin powder
  • 1 tsp (5 ml) turmeric powder
  • ½ tsp ginger powder
  • ½ tsp cinnamon powder
  • 1 tsp (5 ml) salt
  • ½ tsp black pepper, freshly ground
For the Stew
  • 2 tbsp (30 g / 1.06 oz) ghee
  • 2 small onions, finely chopped
  • 3 garlic cloves, minced
  • 2 cups (475 ml) vegetable stock
  • ¼ cup (60 ml / 2 fl oz) apple cider vinegar
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 cardamom pods, bruised
  • For the Saffron Cauliflower Rice
  • 2 tbsp (30 g / 1.06 oz) ghee
  • 2 cups (480 ml) cauliflower florets (about 1/2 medium head), riced
  • 1 tsp (5 ml) turmeric powder
  • 1 tsp (5 ml) saffron threads
  • ½ tsp salt
  • For Garnish
  • 2 tbsp (30 ml) sesame seeds, toasted
  • No food processor? No problem! You can make cauliflower rice by using the large holes of a standard box grater.
  • For a deeper flavor, toast the whole spices (cinnamon stick, cardamom pods) in the dry pot for 30 seconds before adding the ghee and onions.

Method
 

  1. Directions
  2. In a medium bowl, combine the pork pieces with oil, cumin, 1 tsp (5 ml) turmeric, ginger powder, cinnamon powder, 1 tsp (5 ml) salt, and black pepper.
  3. Toss well to coat and set aside to marinate for at least 15 minutes.
  4. Set your Instant Pot to the “Sauté” function on high.
  5. Add 2 tbsp (30 ml) of ghee.
  6. Once hot, add the chopped onions and cook until softened and translucent, about 3-4 minutes.
  7. Add the minced garlic and cook for another minute until fragrant.
  8. Add the marinated pork to the pot in a single layer (work in batches if necessary to avoid crowding). Brown the pork on all sides, about 5-7 minutes total.
  9. Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom.
  10. Add the vegetable stock, bay leaves, cinnamon stick, and bruised cardamom pods.
  11. Stir to combine.
  12. Secure the lid, set the steam release to “Sealing,” and cook on “Manual” or “Pressure Cook” mode at high pressure for 20 minutes.
  13. While the pork is cooking, prepare the cauliflower rice.
  14. Add the cauliflower florets to a food processor and pulse until they resemble the texture of rice.
  15. In a large skillet over medium heat, melt the remaining 2 tbsp (30 ml) of ghee.
  16. Add the cauliflower rice, 1 tsp (5 ml) turmeric, saffron threads, and ½ tsp salt.
  17. Sauté for 5-7 minutes, stirring frequently, until tender-crisp.
  18. Once the Instant Pot timer finishes, perform a quick pressure release. Carefully open the lid and remove the bay leaves and cinnamon stick.
  19. To serve, spoon the saffron cauliflower rice into bowls and top with the tender pork and its aromatic sauce.
  20. Garnish with toasted sesame seeds and enjoy!
  21. Don't overcrowd the pot when browning the pork.
  22. Searing in batches ensures each piece gets a beautiful, flavorful crust.
  23. Add a squeeze of fresh lemon or lime juice and a sprinkle of fresh cilantro just before serving to brighten up all the warm, savory flavors.

Nutrition

Calories: 426kcalCarbohydrates: 5.5gProtein: 32.2gFat: 29.3g

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