Stress-Free Pressure Cooked Ginger Pork
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"Using a pressure cooker allows you to cook delicious, tender pork in 15 to 20 minutes. The rapid cooking preserves flavor and nutrients, saves energy and allows you to serve a full meal while heating the kitchen only minimally. Serve this with mashed potatoes, a green vegetable, and apple sauce."
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Ingredients1 h 8 m servings 686 cals
Original recipe yields 4 servings
- Pat pork dry using paper towels and salt lightly on all sides.
- Heat oil in a 4- to 6-quart pressure cooker over high heat until smoking. Add pork; cook until browned, about 4 minutes per side. Add carrots, onion, and garlic; cook and stir for 1 minute. Pour in chicken broth, vinegar, honey, soy sauce, ginger, tomato paste, and black pepper. Bring sauce to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Cook at low pressure, 20 to 25 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock and remove lid.
- Mix cold water and cornstarch together in a small bowl.
- Remove pork to a warm platter and cover. Continue cooking sauce until reduced, 3 to 5 minutes. Stir in the cornstarch mixture; bring to a boil and cook for 1 minute. Add butter and stir gently to melt.
- Slice pork across the grain; serve with the sauce.
- Cook's Notes:
- Ketchup can be substituted for the tomato paste.
- If your kids might object to seeing the onions or carrots in the sauce, use an immersion blender prior to thickening.
- Variation: Omit chicken broth and add 1 tablespoon chicken base (optional) and a 14-ounce can of coconut milk.
Per Serving: 686 calories; 42.4 g fat; 11.3 g carbohydrates; 60.9 g protein; 175 mg cholesterol; 691 mg sodium. Full nutrition