Instant Pot : Spiced Milk Pork – the not half-assed version.

So, yeah, this is the ‘fuller’ version of the Spiced Milk Pork recipe, for when time can be had.

• 3 cups milk
• 3 bags of black chai spiced tea
• additional spices such as more nutmeg, cinnamon or cloves can be added to taste.

While preparing & sauteing  the other ingredients, in a sauce pot, bring the milk just to boiling, then steep the tea bags in the milk, turning off the heat.

1. Saute oil/butter/margarine
2. 1 medium onion(yellow is fine), sliced about a cm/pencil thick.
3. 3 cloves garlic, chopped + 1 head garlic, broken apart, peeled and end cut off
4. 1 tsp grated ginger
5. 1/4 tsp/dash of fresh-ground pepper
6. Pork in cubes, whatever portion size you need, a lb or a kilo is fine(the ‘dark’ meat, not the light/pale loin chop. The ‘dark meat’ will become shredded pork, but the pale loin is -far- to dry. Pork ribs would also be fine.)
7. Squeeze of lemon juice, zest may be added if you have it.(Bottled juice is fine enough in my opinion – my option of zest is limited by the fact that whole lemons are often 1.50$ -each- at my local markets, if they’re available at all).

Turn the Instant Pot to Saute, add your frying medium, I prefer coconut oil – it’s very stable and very light tasting. Butter of course, or just a little butter, would add some additional flavour.

Saute onion until it begins to wilt/looses fresh cut shape, then add the grated ginger and garlic. Saute until aromatic, then add the ground pepper.

Add the pork and fry until the outside has browned/seared.
Then turn off the Saute function on the Instant Pot.

Taste your chair spiced milk tea from the pot, you might prefer to add some cloves, nutmeg, cinnamon or other spices to the milk. Once you have it somewhat satisfactory, pour it into the Instant Pot, over your browned pork & onions.

Add you remaining head of garlic and lemon juice.

Close the lid, set the Pressure Lock to Sealing, and turn on Meat for 45 minutes.
Don’t forget to cook some rice while you wait.

Once the timer finishes, turn it off and let the pressure naturally release for a few minutes to prevent possible spitting. The ‘froth’ that you see are actually curds of milk, milk solids that have separately from the liquid of the milk/broth. The garlic is tender to the point of falling apart.