PRESSURE COOKER PORK SHANK CARROTS SOUP 青紅蘿蔔豬腱湯
Steps:
- Clean Pork Shank: Bring 2L of water to a boil. Then, boil the pork shank for 3 minutes to clean and remove the excess fat. Remove the pork shank and rinse it in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
- Prepare Ingredients: Soak 1 small piece of chenpi in cold water for 20 minutes. Wash the dried dates with cold running tap water. Prepare the rest of the ingredients as listed.
- Pressure Cook Pork Shank Soup: Place all the ingredients into the pressure cooker. Pour 2L of cold running tap water into the pot. Do not add any salt. Close the pressure cooker's lid and pressure cook at High Pressure for 30 minutes, and full Natural Release (roughly 20 - 25 minutes). Turn off the heat.
- Seasoning: Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Let the soup boil for an extra 20 - 30 minutes (Instant Pot: use Saute function) to add body & thickness to the soup. Add sea salt to taste. (Make sure to add in the salt slowly and keep tasting. Do not over season.) For reference: We added roughly 1 ¼ tablespoon of fine sea salt.
- Serve: Serve hot. Enjoy~
Nutrition Facts : Calories 318 kcal, Carbohydrate 27 g, Protein 40 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 112 mg, Sodium 312 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving
INSTANT POT® PORK STEW
During the pandemic of the Coronavirus and the stay-at-home order, I have been trying different ways of cooking pork shoulder. Hubby and I cook together and this is a simple but delicious recipe we made.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 8.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 2.2 g, Sodium 219.6 mg, Sugar 3.5 g
FIVE SPICE SLOW COOKER PORK WITH NOODLES
With a nod to the sweet, savory flavor of char siu (Cantonese-style barbecue pork), this set-it-and-forget-it-style slow cooker recipe yields wonderfully tender pork shoulder that pairs perfectly with Chinese egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
- Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
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- Clean Pork Bone: Bring 2L of water to a boil. Then, boil the pork bones for 3 minutes to clean and remove the excess fat. Remove the pork bones and rinse them in cold tap water. We take this step whenever we make Chinese soups with pork bones or any other bones and meat.
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- Seasoning: Carefully open the lid and heat up the pressure cooker to bring the soup back to a full boil. Let the soup boil for an extra 15 - 20 minutes. Add salt to taste. (Make sure to add in the salt slowly and keep tasting. Do not over season. For reference: We added roughly 1 ½ teaspoon of fine table salt.)
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