Pork Sweet And Sour Pressure Cooker Recipe 465 Food

INSTANT POT SWEET 'N SOUR PORK CHOPS

Steps:

• Tenderize Pork Chops: Use the backend of a heavy knife or meat tenderizer to pound both sides of pork chops with all your might (see below photos as reference).
• Marinate Pork Chops: Marinate with ½ tsp white sugar, ¼ tsp salt, ¼ tsp sesame oil, and 1 tbsp soy sauce for at least 30 minutes. If you are marinating for 1 1/2 - 8 hours, place them in the fridge.
• Prepare Instant Pot Pressure Cooker: Heat up pressure cooker over medium heat (Instant Pot: use Sauté Normal Function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). This prevents pork chops from sticking to the pot.
• Brown Pork Chops: Add 1 tbsp (15ml) peanut oil. Ensure to coat oil over whole bottom of the pot. Brown 2 marinated pork chops for roughly 75 - 90 seconds per side (don't constantly flip them). Remove and set aside. Repeat for remaining pork chops.
• Sauté Onions & Garlic: Add chopped onions, a pinch of kosher salt and ground black pepper if desired. Cook onions for roughly 1 minute until softened. Add minced garlic cloves and sauté for another 30 seconds until fragrant.
• Deglaze: Add ⅔ cup (188ml) cold water and deglaze by scrubbing all the flavorful brown bits off the bottom.
• Pressure Cook Pork Chops: Add ¼ cup (60ml) ketchup, ¼ cup (60ml) white vinegar, 1.5 tbsp (21g) white sugar, 1 tbsp (15ml) soy sauce, 1 tbsp (15g) tomato paste, and 1 tsp (5ml) Worcestershire sauce. Stir and mix well. Place pork chops + all meat juice in the pot. Pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release.
• Make Sweet & Sour Sauce: Remove pork chops. Press Cancel button, then Sauté button to heat up the sauce. Add ⅔ cup (100g) pineapple chunks and chopped green/red pepper. Stir and cook for a minute.
• Thicken Sauce: Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste the sweet 'n sour sauce and season with more salt, sugar, or vinegar. For reference, we added 2 pinches of kosher salt. Turn off the heat. Add pork chops back in and coat them with the delicious sauce.
• Serve: Drizzle sweet 'n sour sauce over pork chops, then enjoy!

PRESSURE COOKER PORK

Steps:

• Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
• Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

SLOW-COOKED SWEET 'N' SOUR PORK

Steps:

• Place paprika in a shallow bowl. Add pork, a few pieces at a time, and turn to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker. , Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender., Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. If desired, sprinkle with green onions and serve over rice.

INSTANT POT® SWEET AND SOUR PORK

Steps:

• Turn on a multi-functional pressure cooker (such as an Instant Pot®) and select Saute function. Add oil and heat until hot. Add pork cubes, working in batches if necessary, and cook until browned on all sides, about 5 minutes. Return all the pork back to the pot and cancel Saute mode.
• Whisk together 3/4 cup water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small bowl. Pour over pork and stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method. Unlock the lid and remove. Transfer pork to a plate using a slotted spoon. Cover with foil to keep warm.
• Select Saute mode and stir in onion, pineapple, and red and green bell peppers. Simmer until vegetables start to soften, 6 to 7 minutes.
• Whisk together cornstarch and remaining 1/2 cup water in a small bowl until smooth. Pour slurry into the pot. Cook, stirring constantly, until sauce has thickened to your preferred consistency, about 2 minutes. Return cooked pork back to the pot and heat until just warmed through. Garnish with sesame seeds.

SWEET AND SOUR PORK

Steps:

• In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
• Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
• In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
• In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

CLASSIC SWEET & SOUR PORK

Steps:

• Cut pork into 1/2 inch strips, 2 inches long.
• Heat oil in a wok or electric fryer, brown meat.
• When brown drain meat on paper towel.
• Set aside.
• To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
• Cook until slightly thickened and has changed color.
• Add meat and simmer, covered, for about 1 hour.
• Add pineapple chunks, green pepper and onion.
• Cook for another 10 minutes until vegetables are just tender.
• Serve over cooked rice.

SLOW-COOKER SWEET-AND-SOUR PORK

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

LIGHTER SWEET & SOUR PORK

Steps:

• Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.
• Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.
• Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it's very hot (test by dropping a piece of meat in - it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.
• Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce - it should immediately start to bubble rapidly - and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.

PORK, SWEET AND SOUR, PRESSURE COOKER RECIPE - (4.6/5)

Steps:

• 1. Pressure cooker on brown setting. Combine all ingredients except meat and bring to a boil. Add meat and cook.