Pressure Cooker Pork Stew with Kabocha Squash
- Yield: 4
- Servings: 4-5
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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Nutritional Info
This information is per serving.
-
Calories
526 -
Carbohydrates
42.4 g -
Cholesterol
60 mg -
Fat
27 g -
Fiber
8.7 g -
Protein
32.9 g -
Saturated Fat
4.5 g -
Serving Size
1 -
Sodium
1117 mg -
Sugar
17.9 g -
Trans Fat
1 g -
Unsaturated Fat
1.5 g -
Potassium
881 mg
Pressure cooker pork stew with Kabocha squash. Pork stew with Kabocha squash is a hearty dish that can be served on its own or as a side dish. This recipe is from the new cookbook, The Japanese Table by Naomi Duguid and Jeffrey Alford.
The Benefits of Pressure Cooking
Pressure cooking is a cooking technique that uses steam pressure to cook food quickly. It is a healthier and more efficient way of cooking.
The Benefits of Pressure Cooking
Pressure cookers are an excellent way for people to get their food ready quickly and efficiently. They use less water than other cooking methods which means that the food will have more flavor and stay fresh longer. A pressure cooker is also much safer than other types of cookers because it can’t explode as a regular stove would when under too much pressure.
Is Pork Stew with Kabocha Squash Healthy?
Yes! Pork Stew with Kabocha Squash is a healthy recipe. It is rich in nutrients and vitamins, especially potassium, vitamin C, and vitamin A.
The pressure cooker is an excellent tool to cook this dish because it cooks the meat quickly without losing any of its flavors.
Pressure Cooker Pork stew with Kabocha Squash
You may also like Instant Pot Braised Green Beans or Instant Pot Beef Lo Mein
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
- salt and freshly ground black pepper
Method
Step 1
Pat the meat dry with a 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
Heat 1/2 tablespoon olive oil in an electric pressure cooker turned to the sauté mode. 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 from the pressure cooker and transfer it 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
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 23 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
Using the Quick Release method, bring pressure to normal. Carefully open the cooker. Add the squash, then relock the pressure cooker, bring it up to high pressure and cook for a further 3 minutes.
Step 9
Using the Quick Release method, bring pressure to normal. Carefully open the pressure cooker and allow staying for 15 minutes. Stir in cider vinegar. Simmer, uncovered, for 5-10 minutes.
