Directions
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.
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.
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 (480 ml) of water directly into the inner pot, around the base of the pan.
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.
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.
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.
Adjust the heat by reducing the cayenne pepper to 1 teaspoon (5 ml / 0.2 fl oz) for a milder flavor or increasing it for an extra kick.
