So Fast, So Easy Pressure Cooker Cookbook: More Than 725 Fresh, Delicious Recipes for Electric and Stovetop Pressure Cookers by Beth Hensperger & Julie Kaufmann

Author:Beth Hensperger & Julie Kaufmann
Language: eng
Format: epub
Publisher: Stackpole Books

Red cooking is a traditional Chinese method of braising meats such as duck, chicken, beef, or pork in a savory-sweet mixture of soy sauce, wine, sugar, spices, and water that turns the food dark red-brown. This version for pork is loosely adapted from a recipe by Ming Tsai. He prepared this family recipe for Iron Chef and, because of time constraints, did it in the pressure cooker. Hours of braising were reduced to one, yielding up luscious, fork-tender pork. Tsai substituted red wine for the traditional shaoxing rice wine and added balsamic vinegar, both Western touches. Use an inexpensive balsamic vinegar. You need two types of soy sauce to get the proper flavor, light (pak si yau) and dark (hak si yau). Dark or double soy sauce is aged, rich in color, and slightly sweet. Light or thin soy is what is used whenever “soy sauce” is called for. Younger and paler than the dark, it has excellent flavor. Serve the pork sliced, with steamed rice and Chinese broccoli.

1 (3- to 3½-pound) piece boneless pork shoulder, skin discarded, trimmed of excess fat, and cut into a few large chunks

Freshly ground black pepper

RED-COOKING LIQUID:

1½ cups water

1½ cups dry red wine

1 cup light soy sauce (such as Kikkoman)

1 cup dark or double soy sauce (such as Koon Chun brand)

¾ cup balsamic vinegar

1¼ cups firmly packed dark brown sugar

6 green onions (white and light green parts), trimmed and cut into 3-inch lengths

3 small dried red Thai chiles

1 (4-inch) piece fresh ginger, thinly sliced

4 cloves garlic, peeled

1 medium orange or tangerine, quartered

2 star anise pods, lightly crushed

1 (4-inch) cinnamon stick

1.Pat the pork dry and season lightly on all sides with the pepper.

2.In a 6- to 8-quart pressure cooker, combine all the red-cooking liquid ingredients. Bring to a boil, stirring to dissolve the sugar. Add the green onions, chiles, ginger, garlic, quartered orange or tangerine, anise, and cinnamon stick. Add the pork and settle it into the liquid.

3.Close and lock the lid. Set the burner heat to high. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure. Set a timer to cook for 55 minutes.

4.Remove the pot from the heat. Open the cooker with the Quick Release method. Be careful of the steam as you remove the lid. The pork should be very tender. Transfer the pork to a cutting board and cover with aluminum foil.

5.Strain about 1 cup of the cooking liquid through a fine mesh strainer into a small saucepan. Discard the solids. Let the remaining liquid cool completely, then store in an airtight container in the refrigerator up to 1 week or the freezer up to 2 months if you would like to use it again. Bring the other liquid to a boil and continue to boil until it is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it. Thinly slice the pork crosswise into ½-inch-thick slices and serve with a bit of the sauce on the side for drizzling.

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