Pressure Cooker Red-Cooked Pork Shoulder2022-04-10
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 55m
- Ready In: 1:05 h
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This information is per serving.
Saturated Fat7 g
Trans Fat1.7 g
Unsaturated Fat1.8 g
Pressure cooker red-cooked pork shoulder. Chunked pork shoulder in homemade red sauce cooked in a popular pressure cooker. Red cooking is a traditional Chinese method of braising different kinds of meat in a savory-sweet mixture. This method turns the food dark red-brown.
What are the Benefits of Cooking Using a Pressure Cooker?
keywords: pressure cooker benefits, health benefits of pressure cooking
Pressure cookers are a good alternative to the traditional way of cooking, as they speed up the cooking process and retain nutrients. Pressure cookers also make dishes such as beans, lentils, and rice more digestible.
Pressure cooker benefits include:
– Cooking food faster than conventional methods
– Retaining nutrients
– Making dishes such as beans, lentils, and rice more digestible
What is Red-Cooked Pork Shoulder?
Red-cooked pork shoulder is a Chinese dish that is cooked in a pressure cooker. The red color comes from the soy sauce and cooking wine.
Red-cooked pork shoulder is a Chinese dish that is cooked in a pressure cooker. The red color comes from the soy sauce and cooking wine. It has been around for centuries, but it was popularized by the American TV show “The Frugal Gourmet.” It has since become one of America’s favorite comfort foods.
Red-cooked pork shoulder typically consists of pork shoulder, onions, carrots, celery, garlic cloves, ginger root, bay leaves, and thyme sprigs or parsley stems. The ingredients are usually chopped into small pieces before they are put into the pressure cooker with some water to prevent them from burning on the bottom of the pot. The pressure cooker is then sealed and left to cook for 30 minutes. The meat is then removed from the pressure cooker, chopped into bite-sized pieces, and served with rice or noodles.
Pressure Cooker Red-Cooked Pork Shoulder
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- 3 ½ pounds (1/7 kg) piece boneless pork shoulder, cut into large chunks
- freshly ground black pepper
- For Red-Cooking Sauce:
- 1 ½ cups (370 ml) water
- 1 ½ cups (370 ml) dry red wine
- 1 cup (250 ml) light soy sauce
- 1 cup (250 ml) dark soy sauce
- 3/4 cup (180 ml) balsamic vinegar
- 1 ¼ cups dark brown sugar
- 6 green onions (white and light green parts),trimmed and cut into 3-inch lenghts
- 3 small dried red Thai chilies
- 1 piece fresh ginger, thinly sliced
- 4 cloves garlic, peeled
- 1 medium orange, quartered
- 2 star anise pods, lightly crushed
- 1 cinnamon stick
Put the pork dry with a paper towel. Season lightly on all sides with black pepper.
In a pressure cooker, combine all red-cooking liquid ingredients. Bring to a boil, stirring to dissolve brown sugar.
Stir in the remaining ingredients. Add seasoned pork chunks and settle them into liquid.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 60 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. The pork should be very tender. Transfer cooked meat to a serving platter, cover with aluminum foil, and keep warm.
Strain about 1 cup (250 ml) of cooking liquid through a fine-mesh strainer into a small saucepan. Discard the solids. Allow the remaining liquid to cool completely, then cover it and refrigerate for up to 1 week.
In a small saucepan, bring the remaining liquid to boil over medium-high heat. Continue to boil until it is reduced by 2/3 and thick (about 5 minutes).
Pour sauce over the meat, reserving a bit of it on the side for drizzling Serve immediately.