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 Post subject: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Mon Jan 11, 2016 10:45 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
I used the Pressure Cooker function of the Instant Pot I got for Christmas for the first time today. I adapted an old favorite Hawaiian Style Braised Pork (from the red BA cookbook, also on Epi.), for the pressure cooker. I pressure cooked it for 22 minutes. It turned out great, super tender and tasty. The only change I'll make for next time is to reduce the amount of liquid since very little evaporates and just do 20 minutes.

I loved being able to sear the meat in the pot and then set it and forget it, and it took half the time as the original. Can't wait to try the other functions.

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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 6:09 am 
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Joined: Sun Nov 20, 2011 5:26 am
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I'll enjoy trying this, Alina. Thanks. Did you quick or natural release it? I'm just starting to figure out times for meats. The guides I've seen seem to be all over the board. Deb


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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 9:14 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2170
Location: Regina, Saskatchewan, Canada
Alina - When you say, "...from the original" was that also using a PC, hence, the new PC is quicker?
BTW, HAPPY NEW YEAR! :D


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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 1:10 pm 
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Joined: Thu Jul 23, 2009 9:58 am
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Location: Florida Gulf Coast
Alina, I looked at that recipe, and it looks good. Would you be willing to share your adaptation?

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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 6:12 pm 
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Location: Chico, CA
Wino, my original was braised not PC. Here's my adaptation:

HAWAIIAN-STYLE BRAISED PORK WITH STIR-FRIED CABBAGE PC***** Servings: 5-6

Adaptation to the pressure cooker worked very well. I buy the boneless spareribs at Costco, divide them for 2 meals when I get home, trim them and cut them per the recipes, food saver them and freeze them ready to go. I used TJ's Sunflower oil as my oil and Kirkland broth. You can do all the chopping by hand, I'm lazy.

Preparation Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

4½ lbs. boneless country-style pork spareribs
4 TBS. vegetable oil
8 garlic cloves, chopped
5 green onions, chopped
2½ TBS. chopped peeled fresh ginger
1¾ cups low-salt chicken broth, divided
½ cup soy sauce
1½ TBS. dark brown sugar
¼ tsp. dried crushed red pepper
¼ tsp. Chinese five-spice powder
2 TBS. cornstarch

Trim and cut spareribs into 1½" cubes. Peel ginger and garlic rough chop. Trim and chop green onions. Put in mini-processor and pulse until finely chopped.

Sprinkle pork with salt and pepper. Turn cooker on to Sauté, when hot add ¼ of the oil and ¼ of the pork. Sauté until brown, about 4 minutes; transfer to bowl. Repeat with remaining oil and pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Add 1½ cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder, and seared meat with its juice; bring to boil. Place cover on cooker and turn seal to closed. Press cancel and then press manual, set Pressure to high, and time to 20 minutes. Let pressure reduce on its own for 10 minutes, then move steam valve to open and wait until pressure indicator is down and no steam is coming out of valve. Open cooker and stir.

Press cancel and press Sauté. Mix reserved ¼ cup stock with cornstarch. Open cooker and add cornstarch sluryy. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Adjust seasoning if desired. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with Stir-Fried Cabbage.

Recipe Type: ALINA'S ADAPTATION, BEST, Bon Appetit, Fresh Ginger, Main Dish, Meat, Pork, Pressure Cooker, Printed, Scallions

Source: Bon Appétit | April 2002
Web Page: http://www.epicurious.com/recipes/food/ ... d_to_box=y

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Last edited by Cubangirl on Tue Jan 12, 2016 8:05 pm, edited 3 times in total.

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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 6:21 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
Thanks for posting this, Alina. I'm going to try it out in my Instant Pot that I'm not using as much as I should!

Emilie


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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 7:56 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
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I'm sure you meant to mention putting the meat back into the pot once you browned all of it....


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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 8:03 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Thanks Becky, I fixed it below.

BTW, Steve suggested that in addition to the Stir-Fried Cabbage, I grill fresh pineapple to go with it.

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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Tue Jan 12, 2016 8:38 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Deb, I let it sit for about 10 minutes and then turned the valve thingie to release the steam. I'd done the meat for 22 minutes so I knew it did not need extra cooking time.

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 Post subject: Re: Hawaiian Style Braised Pork in the Pressure Cooker
PostPosted: Thu Jan 14, 2016 12:43 pm 
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Joined: Sun Nov 20, 2011 5:26 am
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Thanks, Alina!


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