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Instant Pot: Jalfrezi Pork Lettuce Wraps w/ Asian Slaw (Part Four)

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enough to feed your crew shredded pork In part one, we separated the pork into 3 bowls. One for each night/meal.
1 1/2 T olive oil sub avocado or coconut oil
1 jar jalfrezi sauce
2 leaves per person bibb lettuce You may want to buy two heads of lettuce depending on the size of your crew so you get plenty of the larger leaves.
1 can with juice fire-roasted tomatoes
8 leaves diced finely thai basil leaves
1 bushel asparagus
1 - 2 pouches of instant basmati rice
1 t cumin
1 T (optional) sriracha
1 t garlic powder
1 t tumeric
2 stems diced green onion for garnish
crunchy chow mein noodles for garnish

Instant Pot: Jalfrezi Pork Lettuce Wraps w/ Asian Slaw (Part Four)

Magical Jalfrezi sauce turns boring ole pork into a global gift from the curry gods! So easy, it should be illegal.

  • Easy




Hey lovers! Its Jalfrezi time!

We’ve made it to Part 4: Night 3 of this series, 3 Nights of Globally Inspired Cuisine, all made from a big juicy pork shoulder that is prepared ahead of time in a sublime marinade in my favorite thing in life – the Instant Pot (shhh dont tell my family).

I hope you are enjoying these pork dishes and your arsenal and comfort in the kitchen is ever expanding. So, I picked up this sauce at Lidle because I had no idea what it was exactly but knew from the ingredients that it was a type of indian sauce, perhaps similar to curry.  On a side note, Lidl has a ton of these sauces in different flavors and at under $2 a jar, you just cant beat it! Im out to try them all on different types, veggies, even tofu (more to come on that soon, i swear). I digress. the jar of sauce I bought had a cool packet of seasoning built into the lid. It was called Jalfrezi Sauce.

What is Jalfrezi, Kym? So glad you asked!

According to my friend The Goog and Wiki:

Jalfrezi (also jhal frezizalfrezijaffrazi, and many other alternative spellings) is a type of Indian cuisine that involves frying marinatedpieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce. As the dish includes green chillies, a jalfrezi can range in heat from medium to very hot.[1] Typically those eating jalfrezi cool it down by consuming cream, yoghurt or other foods that help alleviate the heat.[2] Other main ingredients include bell peppers, onions, cabbage, and tomatoes

Jalfrezi recipes originally appeared in cookbooks of the British Raj as a way of using up leftovers by frying them in chilli and onion.[4]This English language usage derived from the colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persianparhezī means suitable for a diet.[5] In South Asia, chicken jalfrezi is considered an Indian Chinese or Pakistani Chinese dish, with a mix of Chinese and South Asian cooking techniques used in its preparation.[3][6][7][8] [9]

In a survey in 2011, Jalfrezi was rated the most popular dish in UK Indian and Nepalese restaurants.

So now that you are well-versed in Jalfrezi, on to my version of this dish. I’m sure there is a way more authentic way to go here but my job is to shorten your time in the kitchen, add to your menu arsenal, and overall help you enjoy your kitchen again or for the first time. You may also sub a jar of any Indian inspired sauce to create your own concoction.

No instant pot???  No problemo! This will be your ticket back to happiness in the kitchen and save you more time then you ever thought possible. Not too mention, you have nothing to lose. Amazon has an outstanding return policy. Personally, I would buy as big a pot as you can afford and prepare yourself to put your rice maker, slow cooker, and old fashion pressure cooker on Craigslist! Counter space freedom!!!

                  8 QT                                              6 QT

Click on the images above to be whisked away to choose your weapons and say goodbye to the things that take too long in the kitchen. Bye bye time killers. Also, make sure to check out a comprehensive list of the coolest weapons and gifts for the crazy foodie in your life by visiting the MustHaves page.

If you have not checked out the entire series or you are ready to get started with Part One, please use the following links to begin the series. Naturally, you need to start any of the recipes in this series with Part One, but then you can make them in any order. I look forward to reading your comments, experience, changes you may have made, etc. I want to hear it all – the great, the bad, and the down right ugly. If its the latter, go easy. Im here to help you. Im happy with constructive criticism viagra bez receptu. It may help me help other home cooks out more effectively in the future.

Take care and keep on cooking! Until we eat again…

Instant Pot: Pork Shoulder & Marinade (Part One)

Instant Pot: Pork Carnitas (Part Two)

Instant Pot:Bulgogi & Rice Poke Bowls (Part Three)

Homemade Asian Slaw

Did you make the entire series or one or two dishes? How did it turn out? Fill out the comment card below and lets chat it up!

Do you social? Me too!

Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery crew on Facebook. Glad you came to party!

Until we eat again…



You know what Im going to say by now. Mise en place. Read through the recipe a few times and start getting all of your ingredients, spices, pots and pans at the ready. My asian slaw recipe is listed with link below. The slaw can be made ahead of time or before you make this dish so it has time to cool and the flavors to marry in the frig. I recommend at least an hour. Dice up your asparagus into 2 - 3 inch chunks. Green onions too!


Take a large pan out and place on range med. high heat. Once the pan is hot, add oilive or avocado oil to the pan and let that heat up.


Add the shredded pork to the hot oil and stir. Let the pork heat up somewhat. Add asparagus in at this time to allow for enough cooking time.

Add the seasonings from the lid of the jalfrezi sauce to the pork and stir so that all is covered in seasoning.


Add your can of tomatoes with the juice and the jalfrezi sauce. Still well to combine. Add remainder of seasonings listed and the thai basil leaves (this is optional but such a nice touch and aroma) and stir.


Cover the pan allowing for a good seal. Turn heat down to medium low and let simmer for 12- 15 minutes (this depends how soft you like your asparagus). Please taste as you go and add heat, dont add heat, its up to you but taste taste taste!


At the same time you start the meat dish, you should be bringing a pot of water to a boil for your instant basmati rice. Cook according to the package directions. Nothing smells as good as basmati and jasmine rice!


While the jalfrezi is brewing, assemble your lettuce cups. Once rice is done, drain the rice and empty the rice back into the pot on low heat to keep it warm for assembling.


I love these on white dishes. The colors just pop! Lay down the lettuce (they make the cutest cups). Add a sppon full of rice to each cup. Then top with jalfrezi pork mixture. Next comes the asian slaw and last but by no means least sprinkle with crunchy chow mein noodles and green onions.


Enter compliments galore and full tummies! YAY YOU DID IT! Enjoy.


Instant Pot: Bulgogi & Rice Poke Bowls w/ Asian Slaw (Part Three)
Spicy Sausage and Spanish Rice Stuffed Peppers – OH MY!
Instant Pot: Bulgogi & Rice Poke Bowls w/ Asian Slaw (Part Three)
Spicy Sausage and Spanish Rice Stuffed Peppers – OH MY!

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