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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Recipe Summary

prep:
15 mins
cook:
48 mins
additional:
5 mins
total:
1 hr 8 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat pork dry using paper towels and salt lightly on all sides.

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  • 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.

Tips

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.

Nutrition Facts

686 calories; protein 60.9g 122% DV; carbohydrates 11.3g 4% DV; fat 42.4g 65% DV; cholesterol 174.9mg 58% DV; sodium 691.1mg 28% DV. Full Nutrition