Inspiration Guide

CHINESE BBQ PORK WITH GINGER
COCONUT SWEET POTATOES
PREP: 15 MINUTES | COOK: 14–19 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place potatoes and coconut milk into the pot.
Place reversible rack inside pot over potatoes,
making sure rack is in the higher position.
2 Place pork chops on rack. Assemble pressure lid,
making sure the pressure release valve is in the
SEAL position.
3 Select PRESSURE and set to HIGH. Set time to
4 minutes. Select START/STOP to begin.
4 While pork chops and potatoes are cooking,
whisk together hoisin sauce, honey, soy sauce,
and Chinese five spice powder.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Remove rack with pork from pot. Mash sweet
potatoes with butter, ginger, salt, and pepper,
using a mashing utensil that won’t scratch the
nonstick surface of the pot. Place rack with pork
back in pot and brush top of pork generously
with
1
/2 of sauce mixture.
7 Close crisping lid. Select BROIL and set time
to 15 minutes. Select START/STOP to begin.
After 5 minutes, open lid, flip pork chops, then
brush them with remaining sauce. Close lid
to resume cooking. Check after 10 minutes and
remove if desired doneness is achieved. If not,
cook up to 5 more minutes, checking frequently.
8 When cooking is complete, remove pork from
rack and allow to rest for 5 minutes before
serving with mashed potatoes.
INGREDIENTS
3 sweet potatoes, peeled, cut in 1-inch cubes
1
/2 cup unsweetened coconut milk
4 frozen uncooked boneless pork chops
(8 ounces each)
1
/4 cup hoisin sauce
1
/3 cup honey
1
1
/2 tablespoons soy sauce
1 teaspoon Chinese five spice powder
1
/2 stick (
1
/4 cup) butter
1 tablespoon fresh ginger, peeled, minced
1 teaspoon kosher salt
1
/2 teaspoon white pepper
GRAINS, GREENS & TOFU BOWL
PREP: 15 MINUTES | MARINATE: 15 MINUTES | COOK: 25 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 In a large bowl, stir together 2 tablespoons
soy sauce, 1 tablespoon mirin, brown sugar,
2 teaspoons sesame oil, fish sauce, and garlic
powder. Add tofu and coat in the marinade.
Let marinate for at least 15 minutes.
2 Place farro, wild rice, stock or water, kale,
remaining soy sauce, mirin, and sesame oil to
the pot. Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
3 Select PRESSURE and set to HIGH. Set time to
10 minutes. Select START/STOP to begin.
4 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
5 Place reversible rack inside pot over the rice,
making sure rack is in the higher position. Cover
rack with aluminum foil, then place tofu on rack.
6 Close crisping lid. Select AIR CRISP, set
temperature to 325°F, and set time to 15 minutes.
Select START/STOP to begin. Halfway through
cooking, flip the tofu.
7 When cooking is complete, add tofu to the grains
and greens and serve with your favorite toppings.
INGREDIENTS
1
/4 cup plus 2 tablespoons soy sauce, divided
3 tablespoons mirin, divided
1 tablespoon brown sugar
1 tablespoon plus 2 teaspoons
toasted sesame oil, divided
1 teaspoon fish sauce
1 teaspoon garlic powder
1 block (14 ounces) super-firm tofu,
drained, cut in
1
/2-inch cubes
1
/2 cup farro, rinsed
1
/2 cup wild rice, rinsed
1 cup vegetable stock or water
1 bunch kale or collard greens, sliced
TOPPINGS
Shredded carrots
Pickled garden vegetables
Kimchi
Avocado, sliced
Thai peanut dressing
Steamed edamame
41
Questions? ninjakitchen.com40
TIP You can swap out the tofu for a
3
/4-pound chicken
breast cut in
1
/2-inch cubes.
TenderCrisp™ 360 Meals