Turmeric Pulled-Pork Curry and Cilantro Cauliflower Rice
Recipe and images courtesy Brent Totty
This curry recipe creates an unparalleled depth of umami flavor with sautéed garlic*, turmeric, full-fat coconut milk and pressure-cooked, pasture-raised pork. While pressure cookers and the Instant Pot live in the yellow zone of the BP roadmap, if you’re in the green to green-yellow zone the majority of the time, you can enjoy your favorite things cooked using caution zone methods every now and then.
Turmeric and black pepper work synergistically in this recipe, as the curcumin from the turmeric requires a compound called piperine, found in high doses in black pepper to reach its highest bioavailability for maximum inflammatory defense. Black pepper is generally considered suspect on the Bulletproof Diet, because of its moldy tendencies, so be sure yours is well-sourced.
This curry is a great way to increase the efficiency of vitamin and mineral uptake because of its high fat content. You’ll be getting a heavy dose of vitamins C, E, B1, B3, B5 and B6, all of which will be absorbed at higher rates due to their fat solubility. Added minerals like iron, magnesium, potassium and selenium round out this dish to create an nutritious and satiating meal for the whole family.
Turmeric Pulled Pork Curry and Cilantro Cauliflower Rice
Start to Finish: 90 mins (Active time: 20 mins)
- 2 pounds pork shoulder roast
- 2 tablespoons avocado oil
- 1 can organic full-fat coconut milk
- 2 teaspoons of curry powder
- 5 minced garlic cloves*
- 1 teaspoon turmeric
- 1 tablespoon of red curry paste
- 1/2 tablespoon of ginger powder
- 1/2 tablespoon of smoked paprika
- 15 dashes of fish sauce
- 2 teaspoons sea salt
- 2 sliced bell peppers*
- 2 cups of cubed butternut squash
- 3 cups cauliflower, chopped
- 1 tablespoon avocado oil
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 1/2 cup fresh cilantro
- 1/2 lime, juiced
- 1 avocado
- 1/2 can coconut milk
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cayenne
- 1/2 teaspoon of sea salt
- Add 1 T avocado oil to instant pot on the saute setting, brown each side of the pork for 1-2 minutes per side, then remove.
- Add 1 T avocado oil and minced garlic to instant pot, cook until translucent then turn pot off.
- Add coconut milk, turmeric, curry paste, ginger powder, paprika, fish sauce, salt and browned pieces of pork to the pot, and cook on the manual setting for high pressure for 60 minutes.
- Let the pot self release the steam for 15 minutes, at which point you can release the pressure manually.
- Add peppers and squash, put on manual for 10 mins and then release the pressure yourself.
- Add 1 T avocado oil to pan over medium heat.
- Add cauliflower rice, cumin and salt to pan and cook 3-5 minutes or until slightly crispy.
- Add rice to bowl and mix in chopped cilantro, top with squeezed lime.
- Add avocado, coconut milk, paprika, cayenne and salt to a blender, and blend on high until smooth.
Nutritional Information (Per Serving):
- Calories: 858
- Protein: 65g
- Carbs: 22g
- Fiber: 8g
- Sugar: 5g
- Fat: 64g
- Saturated Fat: 22g
- Polyunsaturated: 3g
- Monounsaturated: 13g
- Transfat: 0g
- Cholesterol: 22.5mg
- Sodium: 2180mg
- Potassium: 1426mg
- Vitamin A: 1mg
- Vitamin C: 190mg
- Calcium: 12mg
- Iron: 19mg
Notes on suspect ingredients: Garlic is in the suspect category of the Bulletproof Diet, because it inhibits alpha brain waves and could affect your mood – and depending on where you get it, could be moldy. For that reason, it’s not recommended that you eat garlic often. Peppers are in the nightshade family and may cause inflammation in sensitive people.