Pressure Cooker Pork Hock Food
PRESSURE COOKER BRAISED PORK HOCK 萬巒豬腳
Steps:
- Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork hock for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups or cook in master stock with pork hock or any other bones and meat.
- Pressure Cook Pork Hock: Add the pork hock and 1.5 cup of master stock (see above tips section for simplified version) into the pressure cooker. Close the lid and pressure cook at High Pressure for 20 minutes (For more tender results: use High Pressure for 30 minutes), and full Natural Release (roughly 15 - 20 minutes). Turn off the heat. Open the lid carefully.
- Marinate Pork Hock: place the pork hock pieces in a smaller bowl, pour the master stock through a strainer and fully submerge the pork hock pieces in the master stock for at least 1 hour.
- Make Garlic Sauce: Mix 2 tablespoons of minced garlic, 60 ml of master stock and ¼ teaspoon of sugar together. Taste and add more sugar if necessary.
- Serve: This dish is best served at room temperature. Slice the pork hock into thin slices and serve with the garlic sauce. Enjoy~
Nutrition Facts : Calories 580 kcal, Carbohydrate 2 g, Protein 49 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 190 mg, Sodium 437 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER PORK
A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.
Provided by BGILL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g
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- Place two or more ham hocks into the pressure cooker. They do not have to be placed in a single layer; just fit them in below the fill line of the cooker.
- Place the cooker on the stove and heat over medium high heat until the pressure valve begins to jiggle. Advertisement.
- Turn the heat down to medium low and let the ham hocks cook under pressure for 45 minutes. Advertisement.
- Turn the heat off and let the pressure cooker cool. You will know when it is safe to open the cooker, as the handles will unlock easily. This can take anywhere from 15 to 30 minutes.
- Remove the ham hocks from the cooker and serve. Tip. Add a pound of dried beans to the cooker instead of the meat tray before adding the ham hocks.
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