Dory's Meat Marinade

Faux Filet

White pepper

Steak spice

Cinnamon

Salt

Olive oil

Chicken

Black pepper

Mustard

Toum

Rosemary

Lemon juice

Dried parsley

Olive oil

All spice

Let marinate for 24 hours.

Dory's Toum

2 egg whites

1 head of garlic

1 tablespoon lemon juice

1 cup Mazola oil

Salt

Process the garlic in the food processor and add the egg whites and lemon juice. Process some more. Slowly add the oil while pulsing. Add the salt.

Instant Pot Kung Pao Porcupine Meatballs

For the sauce:

• 3 Tbsp low sodium soy sauce
• 2 Tbsp rice vinegar
• 1 ½ Tbsp sesame oil
• 1 Tbsp brown sugar
• 1 Tbsp minced garlic
• 2 tsp chili garlic sauce
• ½ cup chicken broth
• 1–2 Tbsp cornstarch

For the meatballs:

• 1 pound ground pork
• 2 Tbsp bread crumbs
• ¼ cup uncooked long grain white rice or jasmine rice
• 1 egg
• 2 tsp chili garlic sauce

1. Add soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, chili garlic sauce and broth to the Instant Pot. Whisk. You can double the recipe of the sauce.
2. In a mixing bowl combine the pork, bread crumbs, rice, egg and chili garlic sauce. Use clean or gloved hands to combine well. Use about ¼ cup of the mixture to form each meatball. Place the formed meatballs into the Instant Pot in one layer.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
4. Scoop meatballs onto a platter. Thicken the sauce with a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. 
5. Spoon the sauce over the meatballs and enjoy.