Pressure Cooker Pork Stew with Kabocha Squash

2016-04-03

Cuisine: American
Course: Main Dish
Skill Level: Advanced
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pressure cooker pork stew with kabocha squash

Yield : 4 serving plates
Servings : 4-5
Prep Time : 10m
Cook Time : 25m
Ready In : 35m

Slava Bond

I'm cooking chef since 1986. My..

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Nutritional Info

This information is per serving.

Calories
526
Fat
27 g
Cholesterol
60 mg
Sodium
1117 mg
Carbohydrate
42.4 g
Fiber
8.7 g
Sugars
17.9 g
Protein
32.9 g

Pressure cooker pork stew with Kabocha squash. Pork shoulder with vegetables cooked in a pressure cooker. Japanese Kabocha squash has a nice and strong flavor-sweeter than butternut-and a fluffy texture when cooked.

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Pressure Cooker Pork stew with Kabocha Squash

Ingredients

2 pounds (960 g) boneless pork shoulder, trimmed and cubed
2 tablespoons all-purpose flour
1 tablespoon paprika
3 tablespoons olive oil
1 large yellow onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1 ½ cups (375 ml) low-sodium chicken broth
1/4 cup (60 ml) dry red wine
1 bay leaf
1 kabocha squash
3 tablespoons cider vinegar
2 cups frozen edamame or baby lima beans
salt and freshly ground black pepper

Method

Step 1

Pat the meat dry with paper towel. Spread chunked pork on a large piece of parchment.

Step 2

In a small mixing bowl, combine all-purpose flour, paprika, salt, and black pepper. Stir well. Sprinkle flour mixture over meat. Toss well to coat. Set aside for 1 hour at room temperature.

Step 3

In a pressure cooker, heat 1/2 tablespoon of olive oil over medium-high heat until hot and bubbly. Working in batches, brown the meat in a single layer on all sides(for 3-5 minutes per batch).

Step 4

Using a slotted spoon, remove browned pork form pressure cooker and transfer to a plate.

Step 5

Add sliced onion and cook, stirring, until soft (for about 3 minutes). Stir in minced garlic and cook, stirring, for a further 30 seconds. Return browned pork to pressure cooker. Stir in chicken broth and dry red wine. Add bay leaf.

Step 6

Set the burner heat to high pressure. When pressure cooker reaches high pressure, reduce to low. Set a timer to cook for 20 minutes.

Step 7

Meanwhile, using a large, heavy knife, cut the kabocha in half through the stem end. Scoop out and discard the seeds and strings. Cut squash into chunks, then pare off the peel.

Step 8

Remove the pot from the heat. Carefully open cooker. Add the squash, then relock pressure cooker, bring up to high pressure and cook for a further 3 minutes.

Step 9

Remove the pot, the heat. Carefully open the pressure cooker and allow to stay for 15 minutes. Stir in cider vinegar and beans. Simmer, uncovered, for 5-10 minutes.