Pressure cooker braised pork

Braising in the pressure cooker greatly speeds up the process and, if done right, can provide even more consistently tasty results than a normal braise.

This was our first attempt at braising in the pressure cooker and we liked the result. We’re not sure ‘braising’ is the right term here. Regardless, the timing is ideal for 1" / 2.5 cm cubes and would probably work for any tough cut, such as cheek or shank.

Braising in a pressure cooker is different to standard braise in that the amount of liquid you should use is greatly reduced. It is not necessary, nor desirable, for the meat to be completely covered by liquid. The meat will exude juices during the cooking process. Remove the meat then strain and reduce the liquid to make a sauce.

Time

1 hour 15 minutes total: 15 minutes attended, 1 hour unattended

Difficulty

easy 

Special requirements

pressure cooker 

Yield

1000 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Shaoxing rice wine
180 g
⅔ cup
Soy sauce
80 g
⅓ cup
Sugar, superfine
60 g
¼ cup
Scallions, roughly chopped
30 g
2 medium
Ginger, sliced
18 g
1 knob
Garlic, bruised
9 g
3 gloves
Star anise
4 g
2 pieces
1
Combine in a pressure cooker over high heat.
2
Bring to boil.
B
Pork shoulder; fat trimmed and cut to 1" / 2.5 cm cubes
900 g
2 lb
3
Add to pressure cooker and seal.
4
Cook at 15psi / 1 bar for 45 minutes. Start timing when the cooker reaches full pressure.
5
Allow to depressurize naturally, about 15 minutes.

Type braise

Author

Yield

g

Servings

Serving size 250 g

Serve

Per
serve
Energy (kcal)463.4
Energy (kJ)1940.9
Protein (g)50.3
Fat (g)21.5
Carbs (g)14.1
Sugars (g)12.2
Fiber (g)0.4
Sodium (mg)1136
Cholesterol (mg)172.7

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