To start with, we don’t eat much. Then add to that the fact that we don’t like leftovers, and cooking becomes a bit of a challenge. So when I ordered a pork shoulder for making Chile Verde, I set aside a pound or so to try something different: Pork Saag.
Pork Saag | Low Carb Pork Saag
This very simple but tasty Pork Saag is the result. Saag is a Hindi word that refers to things that are cooked with leafy greens. You’re probably most familiar with Saag Paneer, which I should make again someday, but we often cook Chicken or Lamb with spinach as well.
The only “difficult” thing about this Pork Saag recipe is remembering to marinate it for a while, as the half and half tenderizes the pork. You could definitely make this without an Instant Pot. Just follow all the same steps, but prepare to cook the pork on the stovetop or in an oven until tender and add the spinach at the end.
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Marinate for 30 minutes to 24 hours
- 1 pound (453.59 g) Boneless Pork Shoulder, cut into bite size cubes
- 1/3 cup (80.67 g) Half and Half
- 1 teaspoon (1 teaspoon) Garlic, minced
- 1 teaspoon (1 teaspoon) minced ginger, minced
- 1/2 teaspoon (0.5 teaspoon) Turmeric
- 1/2 teaspoon (0.5 teaspoon) Cayenne
- 1-2 teaspoons (1 teaspoons) Salt
- 2 teaspoons (2 teaspoons) Garam Masala
- Marinate the pork in the ingredients specified.
- Heat your Instant Pot and add the ghee.
- When it melts, add the pork along with the marinade, and the tablespoon of tomato paste and cook for 5-10 minutes until the pork is lightly seared, and the tomato paste has been well incorporated.
- Pour in the water, and cook for 10 minutes at High Pressure.
- While this is cooking, chop up your spinach and have it at the ready.
- Once done, release using Quick Pressure release, and put in the spinach. Mix well to incorporate.
- Close the lid and cook for an additional 2 minutes and allow it to release pressure on its own.
- Mix well and garnish with some additional half and half if desired.