Oriental sweet and sour pork in the pressure cooker

Receita perfeita para quem aprecia os sabores da culinária chinesa e asiática em geral. Read more

🇧🇷Brazil

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(Português)

1 hour(s)

4 servings

Cíntia Costa

@cintiacosta

Ingredients
Recipe

Diced ham400 g
Carrot1 unit(s)
Pea1 cup
Onion1 unit(s)
Garlic4 unit(s)
Parsley to taste
Soybean, corn or canola oil2 tablespoon
Sesame oil1 teaspoon
Seasoning 5 Chinese spices (star anise, cloves, cinnamon, fennel seed and fagara pepper)1 coffee spoon
Black Sesame to taste
Brown Sugar2 tablespoon
Mirin to taste
Shoyu to taste

Cut the shank into cubes, season with a little salt and black pepper and set aside (do not overdo the salt; this recipe uses soy sauce, which is already salty).
Place a pressure cooker over high heat and heat a little oil. The secret to a very tender and juicy ham is a very hot pan and very hot oil too.
Start frying the shank little by little. Each cube must touch the bottom so that they fry well without adding water, which would leave the shank whitish and dry at the end. So, go putting it little by little, in batches. When the first batch is golden brown, remove it from the pan, set it aside, and repeat with the next batch until they are all well fried.
When taking out all the shank, turn off the fire and let the pan cool down a little. Meanwhile, roughly chop your onion into cubes.
Return the pan to the heat, this time medium, and brown the onion in the leg fat.
Meanwhile, peel and chop the garlic (or use a garlic press). When the onion is translucent, add the garlic.
When the onion and garlic are golden, return to the pork, add the grated carrot and mix well.
As soon as you start to get to the bottom of the pan, add the mirin and soy sauce and deglaze (which is nothing more than using a spatula to scrape everything that stuck to the bottom, extracting all the flavors.
Add the brown sugar and Chinese 5-spice seasoning and mix well.
At this time, the sauce should start to caramelize, become a little thicker. It's time to taste and adjust the salt if necessary.
When it is to your liking, cover with water up to a finger above the shank (and up to a maximum of 2/3 of the height of the pan). Once it boils, cover.
From the moment you get pressure, let it cook for about 20 to 30 minutes.
Turn off the heat, wait for all the pressure to release before opening the pan, and try one of the ham cubes. If it's still too firm, go back to pressing. The right point is when the shank is super soft, shredding it with a fork, really falling apart.
Add the peas, chopped parsley and a little bit of sesame oil.
Serve with rice and sprinkle black sesame seeds on top for a perfect meal!

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Oriental sweet and sour pork in the pressure cooker

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