Instant Pot Pork Cataplana
Instant Pot Pork Cataplana. Served throughout the Algarve to both tourists and locals as an alternative to the traditional seafood cataplana. Loaded with red peppers, tomatoes, piri piri seasoning and tender chunks of pork.
Peel and thinly slice your garlic and onion. Deseed and medium slice your red pepper. Chop the ends off the tomatoes and chop them into cubes.
Place your red pepper, fresh tomatoes, onion, garlic and olive oil into the Instant Pot and cook on sauté for 3 minutes or until the tomatoes have softened.
Add in the rest of the main ingredients and stir.
Place the lid on your Instant Pot and set the valve to sealing. Cook for 45 minutes on meat/stew and when it beeps use QPR (quick pressure release) to manually release pressure.
Drain any excess liquid if needed.
Stir in the soft cheese and Greek yoghurt.
Serve over rice or use as a tapas snack.
We used the Manny brand for our Piri Piri. It’s a delicious marinade and you only need a little to flavour a dish. It gives a warm flavour and it suited our small kids too. It is traditional to have pork cataplana with fish stock, but you could also use pork stock if you prefer. Because there is a lot of water in the tomatoes, you only need a small amount of stock.
Calories: 625kcal | Carbohydrates: 17g | Protein: 35g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 236mg | Potassium: 1280mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4015IU | Vitamin C: 77.7mg | Calcium: 82mg | Iron: 3mg