Archive for the ‘Pork – Pressure Cooker’ Category
Navy Beans & Sausage (Pressure Cooker)
I created this recipe based on a slow cooker recipe. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Timer
Ingredients
- 500 grams dry Navy beans, (1 lb)
- 500 grams smoked sausage, cut into ½ inch slices, (1 lb)
- 1 onion, diced
- 2 teaspoons dried parsley
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- 1 tablespoon cooking oil
- 1 red bell pepper, diced
- 1 can diced tomatoes, drained, (565 g / 20 oz)
Instructions
- Rinse dry beans and place in a large bowl, add water to cover by about 2 inches. Let sit at least 6 hours or even overnight.
- When ready to cook, drain and rinse the beans, place in your slow cooker. Add 2 quarts of water. Add the sausage, salt, pepper, onion, parsley, cayenne pepper, and cooking oil (to prevent foaming). Stir to mix.
- Add the lid to the pressure cooker and lock, add the weight to the lid. Place on high heat until the weight starts to spin and vent pressure. Reduce heat to low or medium low to maintain the weight moving. Set your timer for 8 minutes.
- When 8 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Allow the pressure to release naturally, meaning just let cooker sit until you have indications of zero pressure inside.
- When you have zero pressure in the cooker, carefully remove the weight from the lid then remove the lid. (If you are using old beans, check beans for softness, if still hard, simply put the lid and weight back on the pot and repeat the steps to pressure cook for another 8 minutes - I had to do this with the beans I was using.)
- Scoop out about half of the liquid using a ladle. Add the bell pepper and drained tomatoes. Mix together.
- Place the cooker on medium low to medium heat and simmer for about 15 minutes, to blend the flavors and reduce the liquid to your liking, stirring occasionally.
- Serve as is or over hot cooked rice, enjoy.
Notes
Low cost per serving.
Seasoned Pork Belly (Pressure Cooker)
This recipe is from a friend on social media and is a make as much as you want recipe and seasoned to taste, keeping in mind the limits of your pressure cooker. When I make this, I will come up with some basic measurements. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Timer
Ingredients
- fresh pork belly
- 1 tablespoon cooking oil
- garlic, minced
- onion, diced
- soy sauce
- Chinese 5 Spice powder
- water, (I will say 1 cup as a starting amount)
- rice wine, (I will use Shaoxing when I test this)
- palm sugar
- star anise
- hot cooked rice, for serving
Instructions
- Cut the pork belly into 1 to 1½ cubes.
- With the lid off your pressure, add the oil and place the pressure cooker on medium heat, when hot, add the garlic and onion, sauté until tender.
- Add the pork belly and remaining ingredients, except the rice, stir together.
- Add the lid to the pressure cooker and lock in place, add the weight on the lid. Place on high heat until the weight (jiggler) starts venting and making some sound and moving a little. Reduce heat to low or medium low to just keep the jiggler venting and moving, set your timer for 20 minutes.
- At 20 minutes, turn off the heat and carefully move the pressure cooker to an unused burner and allow the pressure to release naturally, about 15-20 minutes.
- When you have indications of zero pressure inside the cooker, carefully remove the weight, then remove the lid.
- Remove the pork belly to a serving bowl, and pour the liquid into another bowl.
- Serve pork belly with hot cooked rice, and spoon over liquid from the pot, as desired. Enjoy.
Notes
Low cost per serving.
Basic Pork Belly (Pressure Cooker)
This recipe is from a friend on social media and is a make as much as you want recipe, keeping in mind the limits of your pressure cooker. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Timer
- Broiler
Ingredients
- fresh pork belly
- dipping sauces of your choice, as desired, for serving
- hot cooked rice, as desired, for serving
Instructions
- Cut the pork belly into strips about 2 inches wide.
- Place a rack in your pressure cooker and add 1½ cups of water, the rack should be above the water.
- Place the pork belly strips on the rack.
- Add the lid to the pressure cooker and lock in place, add the weight on the lid. Place on high heat until the weight (jiggler) starts venting and making some sound and moving a little. Reduce heat to low or medium low to just keep the jiggler venting and moving, set your timer for 22 minutes.
- At 22 minutes, turn off the heat and carefully move the pressure cooker to an unused burner and allow the pressure to release naturally, about 15-20 minutes.
- When you have indications of zero pressure inside the cooker, carefully remove the weight, then remove the lid.
- Remove the pork belly to a cutting board to sit and dry out. I will verify the time when I prepare this.
- Lightly score the skin side of the pork belly with a knife.
- Now for crisping up the skin, I am going to use a broiler, but feel free to use an air fryer.
- Place the pork belly on a rack, skin side up, and broil until the skin is blistered and crispy. I will verify a time for this when I prepare this.
- Cut pork belly into 1 inch wide pieces.
- Serve with dipping sauces of your choice or simply with salt and pepper, and rice on the side if desired. Enjoy.
Notes
Low cost per serving.
Speedy Chop Suey (Pressure Cooker)
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. This is written for a 11-12 psi (80 kpa) pressure cooker which are common in Asia, and for those in the US with a 13-15 psi (100 kpa) cooker, the time stated below will still apply. Follow all safety precautions for your model pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 500 grams pork, or beef, cut into ½ inch cubes, (1 lb)
- 2 tablespoons butter
- 1 cup celery, sliced
- 1 cup onion, sliced
- 1 cup water
- ½ teaspoon salt
- 1⅓ cups mushrooms, sautéed or canned
- ¼ cup light soy sauce
- 3 tablespoons cornstarch
- 2½ cups bean sprouts
- hot cooked rice, for serving
Instructions
- In a pressure cooker, melt the butter, when hot, brown the pork.
- Add the celery, onions, water, salt and dash of pepper. Seal lid and place on high heat to make the jiggler shake, reduce heat to low or medium low, to keep the jiggler moving, then set your timer for 5 minutes. After 5 minutes, remove from heat and allow to cool naturally.
- When zero pressure remains inside pressure cooker, remove the lid. Stir in the mushrooms with their liquid.
- In a bowl, mix together the soy sauce and cornstarch, slowly stir into the pork mixture. Cook and stir constantly until thickened.
- Stir in beans sprouts. Cook until sprouts are just wilted.
- Serve over hot rice, enjoy.
Notes
Low cost per serving.
Homemade Smoked Hocks (Pressure Cooker)
In Thailand, I have never seen smoked ham hocks, but uncooked hocks are widely available. These are called pork side leg or pork leg in Tesco, and are quite large, bonus is they are cut through the bone in several places on the large hocks. This recipe produces smoked hocks using liquid smoke and a pressure cooker, not a smoker. I will use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work with a electric pressure cooker as well. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1-2 kilos pork side legs, (2-4 lb)
- 2 quarts water, (8 cups)
- 1 tablespoon black peppercorns, heaping
- ½ teaspoon liquid smoke
Instructions
- Place a rack in your pressure if you have one. Add the hocks on top of the rack. (For this I used just over 2 kilo (4+ lb) with 4 thick side leg pieces and 1½ feet which were already cut in half.)
- Add the water, peppercorns, and liquid smoke.
- Place the lid on the pressure cooker and lock in place, add the weight to the lid. Place on high heat.
- When the weight (jiggler) starts to vent pressure and move a little, reduce heat to low or medium low, but maintain the pressure venting and movement on the jiggler. Set your timer for 35 minutes.
- When 35 minutes have passed, turn off the heat and move the cooker to an unused burner. Allow a natural pressure release, meaning you don't need to do anything, just let the pressure cooker cool until all pressure has vented, and the lid lock device indicates that zero pressure remains inside the cooker.
- When no pressure is in the cooker, keep your face pointed generally away from the cooker and open the lid.
- Scoop out the hocks and any meat that may have fallen off the bones. (This is the side leg pieces, the feet halves were placed on another plate.)
- For the broth, drain through several layers of cheesecloth into a pot, then pour into 1-2 quart jars. Allow to cool to room temperature, cover and place in the fridge. When chilled, remove most of the fat from the top. Now you have pork broth to use for making a pot of beans. This may keep in the fridge for 3-5 days.
- Serve the hocks as is with side dishes of your choice, or use as an ingredient in a hocks and beans recipe of your choice.
Notes
Pork side leg in Tesco will cost about 61 Baht/kilo or $1/pound, basically low cost per serving and you get pork broth for use in other recipes.
Chinese Pork Ribs (Pressure Cooker)
These are delicious and easy to make. I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi) for this, so an electric pressure cooker will be the same. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Steamer Tray
Ingredients
- 1½ kilos pork ribs, (2½-3 lb)
For the Marinade
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1½ tablespoons light soy sauce
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ¼ cup garlic cloves, smashed and minced
- ½ teaspoon ground ginger, or 1 tablespoon fresh grated
- 1 tablespoon Sriracha Chili Garlic sauce
- ½ cup spring onion, sliced, white and green parts
Additional Items
- 2 teaspoons corn starch
- 1 cup water
- spring onion, sliced, for garnish
- fresh cilantro, chopped, for garnish
Instructions
- Cut the ribs into 1 bone pieces. (I also started to add the spring onion and garlic.)
- In a large mixing bowl, add all the Marinade ingredients and mix together.
- Add the ribs to the marinade and mix to coat all pieces well. Marinate the ribs at room temp for 30 minutes.
- After 30 minutes have passed, sprinkle on the corn starch and mix that into the mixture.
- Add 1 cup of water to your pressure cooker, place the steamer tray or trivet in the cooker, then add the contents of the mixing bowl (ribs and marinade) to the pressure cooker.
- Add the lid and lock, place the weight (jiggler) on the top, and place on high heat. When the jiggler starts to move and vent pressure (indicating full pressure), reduce heat to low or medium low, just enough heat to maintain full pressure. Set your timer for 15 minutes.
- When 15 minutes have passed, turn off the heat and move the cooker to an unused burner and allow a natural release of pressure, meaning you have to do nothing.
- When you have indications of zero pressure in the cooker, about 15-20 minutes after you removed it from the heat, remove the weight then remove the lid.
- Remove the ribs with tongs to a serving plate, drizzle some of the liquid over the ribs, sprinkle with spring onion and coriander as desired.
- Serve with rice on the side.
Notes
Low cost.
Pork Ribs (Pressure Cooker)
Tender ribs, short cooking time, win win. For this, I have included a simple rub but by all means, use your preferred rub if you like. For the BBQ sauce, totally optional to use or not use. No serving amount is given, this is a make what you want recipe. I will be using my 9 liter (9½ quart) stove top pressure cooker with 80 kPa (12 psi) pressure for this. Follow all safety precautions for your model of pressure cooker. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Pressure Cooker
- Steamer Tray
- Oven / Broiler
Ingredients
- 2-3 racks pork ribs, (about 1½ kilo / 3 lb)
- 1 cup pork broth, or vegetable stock, or just water
- ½ teaspoon liquid smoke
- 4-5 cloves garlic, peeled and sliced
- 1 onion, sliced
- 6 tablespoons dry rub, listed, or use your own rub
- BBQ sauce, as needed, Shortcut
Basic Dry Rub
- 2 tablespoons paprika
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 teaspoons lemon pepper
- 2 teaspoons dried oregano
Instructions
- Mix together the Basic Dry Rub ingredients in a bowl and set aside.
- Add the broth and liquid smoke to your pressure cooker add the steamer rack if equipped or place a trivet in the pot. Goal is to keep the ribs above the liquid in the pot.
- Rinse and dry the racks, remove the silver membrane from the back. Cut racks into 1 bone pieces. (Tesco in town was out of the good ribs, just the racks with a lot of white bone was available.)
- Coat the rib sections with the dry rub you made.
- Place the piece on the streamer rack and sprinkle with the onion and garlic. (I ran out of onion so just went with garlic.)
- Place the lid on the cooker and lock, add the weight (jiggler). Place on high heat until the jiggler starts to move and vent pressure. Reduce the heat to low or medium low, but maintain the jiggler moving, indicating full pressure. Set your timer for 15 minutes.
- When 15 minutes have passed, turn off the heat and move the cooker to an unused burner and allow a natural release of pressure, meaning hands off until you have indication the pressure is at zero inside the cooker, about 15-20 minutes.
- When indications show zero pressure in the cooker, pull off the weight then remove the lid.
- Place the ribs on a foil lined baking sheet and brush with BBQ sauce of your choice or simply olive oil, then broil or if using a counter top oven, use the top coil on the highest setting, until the ribs are crisped and slightly charred.
- Serve and enjoy with sides of your choice.
Notes
Low cost per serving.
Shortcuts: Basic BBQ Sauce, Brian's BBQ Sauce, Kansas City Style.
Pork Chops (Pressure Cooker)
This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker with 80 kPa (12 psi) pressure, so this will work as stated for electric pressure cooker. I used my 9 liter (9½ quart) stove top pressure cooker. Follow you pressure cooker safety instructions at all times.
Equipment
- Pressure Cooker
Ingredients
- 4 thick cut pork chops, ¾ inch thick, bone in
- 2-3 tablespoons butter
- salt and black pepper, as desired
- 1 cup vegetable stock, or pork or chicken stock
Optional - To Make Gravy
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
- Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
- Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
- When 10 minutes have passed, turn off heat and move the cooker to an unused burner and allow the cooker to release pressure naturally.
- When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
- Optional, but worth it. Remove the chops from the pressure cooker, leaving the liquid in the pot. Mix together the cornstarch and 2 tablespoons of water in a cup. Place the pot back on low heat, no lid this time, and when hot, whisk in the cornstarch slurry and whisk until thickened, there, you just made pork gravy.
- Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working on the chops.
- Served.
Notes
And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.
Pork Chops & Cabbage (Pressure Cooker)
As a bonus, the chops and cabbage are cooked at the same time. This is absolutely delicious! The time on full pressure is 100% spot on. I used my large 9 liter (9½ quart) stove top pressure cooker with 80 kPa (12 psi) pressure for this. Follow the safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 4 thick cut pork chops, ¾ inch thick, bone in
- salt and pepper, as desired
- fennel seeds, as desired
- 1 head small cabbage, about 500 grams, (1 lb)
- 1 tablespoon cooking oil
- ¾ cup chicken stock, fresh or from powder
- 1 tablespoon corn starch
- 1 tablespoon water
Instructions
- Season the chops on one side with the salt, pepper, and fennel. Set aside. (I used one Australian pork chop, that is the one that is mostly fat on the right side of the left plate, and 5 Thai pork chops.)
- Slice the cabbage in half from the top down through the core, make two cuts to form a V and remove the core.
- Lay each piece cut side down and cut into ¾ inch slices and separating some of the leaves. Set these aside.
- Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. You are only browning the seasoned side.
- Remove chops from the cooker to a plate. Repeat until all the chops are browned.
- Place the cabbage into the cooker
- Then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
- Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
- When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
- When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
- Remove the chops to a serving dish with a large slotted spoon, leaving the liquid in the pot and cover chops with foil.
- Remove the cabbage with the slotted spoon, again, leaving the liquid in the pot.
- Mix together the corn starch and water to make a slurry. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil, whisk the bottom of the pot to loosen and tasty bits then whisk in the slurry, reduce heat and continue whisking until the gravy is thickened to your liking.
- Pour the gravy over the chops and cabbage, serve and enjoy.
Notes
I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.
Pork Shoulder/Butt (Pressure Cooker)
This produces fork tender and very juicy pork. No set quantity of pork shoulder/butt is needed, but observe the rule of NOT overfilling your pressure cooker more than ⅔ full. If meat is above the water, perfectly fine, you are cooking with heat and pressure, not boiling. I used my large 9 liter (9½ quart) stove top pressure cooker with 80 kPa (12 psi). Follow all safety precautions with your pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1½ kilos pork shoulder, or butt, (3 lbs)
- water, as needed
Instructions
- The amount of pork shoulder/butt is not really important, I used 1½ kilo, main thing is the pressure cooker (for smaller pressure cookers) is no more than ⅔ full.
- Trim off any large thick pieces of fat, add the pork to your pressure cooker. Add about 1 to 1½ inches of water to the pressure.
- Place the lid on and lock, bring to high heat. When the jiggler starts moving and releasing pressure, turn the heat down but maintain the pressure release and jiggler moving (indicating full pressure). Start timing for 33 minutes.
- When 33 minutes have passed on full pressure, turn of the heat and move the pressure cooker to an unused burner to allow a natural release of pressure.
- When the pressure is released and it is safe to open your pressure cooker, go ahead and open, use the pork as needed in other recipes. Don't forget to try a piece first 🙂
- I prepared the pork should like this for BBQ pulled pork sandwiches, absolutely perfect tender and juicy pork.
Notes
For pork shoulder, figure about 100 Baht/kilo. For 1½ kilo, six servings, this is about 78 cents per serving. If you can source the pork locally, you could save even more.
