Print Options:

Instant Pot Pork Ribs Curry

Pork ribs curry
Cooking Method
Courses ,
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 4 hour Total Time: 4 hrs 15 mins
Servings 6
Description

Tender pork in a rich broth, this instant pot pork rib curry is so warm, hearty, super easy to make. It has a nice balance of flavors. Coconut milk adds a nice touch of creaminess. It's aromatic with all the herbs and aromatics. The curry can easily be adjusted to make it spicier or with no spice at all. 

Ingredients
  • 600 grams Pork bone-in rib tips/ riblets ((600g = 1.3 lb))
  • 1/3 cup onion chopped
  • 6 cloves of garlic finely chopped or crushed in a mortar and pastle
  • 1 inch piece of ginger finely chopped or crushed in a mortar and pastle
  • 1 sprig of curry leaves (use more if leaves are small)
  • 1 small pandan leaf broken into pieces
  • 1 lemongrass, use only the white tender part
  • 2 Garcinia cambogia/ Goraka pieces
  • 1 piece of cinnamon about 3 inches long
  • 4 cloves
  • 4 cardamom
  • 2 teaspoons chili powder (adjust to your taste)
  • 1 tablespoon roasted curry powder
  • 1 teaspoon black pepper powder (coarse ground)
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons white vinegar
  • 1/2 cup thick coconut milk (I use canned)
  • 1/2 cup water
  • salt to your taste
  • 2 teaspoons coconut oil
Instructions
    Sear meat
  1. Cut and separate each ribs.

  2. Mix coarse ground black pepper, turmeric powder, white vinegar, and 1/2 tsp of salt with meat. 

  3. Turn on the saute function of your instant pot. Let it heat a little bit. Then add a little bit of coconut oil. Let the oil heat. Add marinated meat and let the meat sear. When one side is seared, turn the meat pieces and let the other side sear. (If the meat starts to stick to the pot turn off the instant pot to reduce the heat.)

  4. When the meat starts to get some brown color, remove them to a bowl.

  5. Now turn off the instant pot otherwise your spices could burn. Add a bit of coconut oil if the pot is dry.

  6. Add chili powder and 1/2 tsp of salt to the oil. Mix until the oil turns red. 

  7. Then add Sri Lankan roasted curry powder (check the recipe description for different options), cloves, cardamom, cinnamon, curry leaves, pandan leaves, lemongrass, Garcinia cambogia/goraka*, and saute for a few seconds to mix everything.

  8. Then add your chopped or crushed ginger and garlic, chopped onion, and saute. They will cook slightly with the residual heat of the pot. 

  9. Mix in your seared pork ribs. 

  10. Add coconut milk and water. Mix well. Add salt if you feel like it needs more salt. (For me, for 600g pork, roughly a total of 1 tsp salt is enough. You can adjust salt at the end too.)

  11. Cover and select the instant pot - slow cook option. Change the pressure/temp setting to high. Set the timer to 4 hours.

  12. After 4 hours, the meat should be nice and tender. If you feel like you have more gravy than you need, then turn on the saute function again and cook without the lid until you get the desired amount of gravy.

Keywords: pork, Ribs, Pork ribs, Pork curry, Red pork curry, Curry, Instant pot, Easy recipes, Slow cooker recipes