This recipe is for an electric pressure cooker; however, after all the sauteeing and pureeing, can be cooked in a slow cooker/crock pot for 4-5 hours.
Ingredients:
1 lb strawberries, hulled, quartered
1.5 onions minced
3 garlic scapes, minced (sub: 6 cloves garlic)
1 T. Sushi ginger (the shredded type; sub: 1 inch fresh, grated)
1 T. Pomegranate molasses
1 heaping tsp Schug (sub: sriracha or tabasco)
1/4 C. Rice wine vinegar (sub: apple cider vinegar or sherry vinegar)
1 T. Brown sugar
2 tsp cumin powder
1 T. Jerk seasoning
1 tsp black pepper ground
1 tsp chipotle or paprika
1 lb Smoked pork product of your choosing. (I used a 1 lb cross section slice of the ham part of hind leg; fresh ham, not cured or salted or smoked--and I then smoked it with oak chips), rough dice.
1 T. oil
Salt and pepper to taste
Sautee onion and scapes in oil until onions are translucent. Add strawberries. Cook 2-3 minutes, then use immersion blender to puree. Pretty much dump everything else in (except for pork), blend away. Toss in pork. Give a good stir to make sure nothing is sticking on bottom.
Put lid on, set to SEAL, and pressure cook on high for 12 minutes, let cooker depressurize on its own.
Serve up with white rice, noodles, or mashed potatoes.
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