Cooking 101 - Pressure Cooked Pork
Pork is this weird meat that is very popular but it’s not as cool as it sounds. I mean, it doesn’t even sound cool. So, at this house, we pressure cook it. We like to live under pressure (ahah get it?). Also, I’m not putting amounts and measurements here (except for one thing or another) because it really depends on the amount of meat you have.
First you get your pork and hopefully you have them in thin slices.
Squeeze lemon juice into the meat.
Cut the half onion and garlic cloves into tiny cubes.
Salt the meat and add the onions and the garlic.
Get the stovetop pressure cooker and pour some olive oil (enough to cover the bottom of the pot).
Turn the stove on in high heat and put the seasoned meat inside the pot.
Add enough water to cover all the meat and some white wine to give it taste.
Close the pressure cooker and let it cook. When the cooker starts to hiss -you know that weird noise-, from that moment count 15 minutes.
Meanwhile, cut some potatoes into big cubes and some fresh parsley in smaller pieces.
After 15 minutes have passed, turn the heat to very low (don’t turn it off, you’ll need it again) and take the cooker to the sink and run cold water on top of the cooker (run it until a little piece goes back down - it takes about 3 minutes). Then, open the pot and check if meat is well cooked.
Add the potatoes and the parsley, half-glass of water and some Worcestershire sauce. Also, add more salt because with the amount of water and potatoes, you’ll need to adjust the salt.
Close the lid again and put the cooker in the stove in high heat. Again, from the moment the cooker starts to hiss, count 5 minutes.
After those 5 minutes, repeat step 11 and check if the potatoes are soft.
Then, put the cooker back into the stove (without the lid) and let it cook in high heat until the rest of the water is almost all gone. You can give two big swirls with a wooden spoon in the middle of the cooking.
Once it’s all done, turn off the heat and pour the meat and the potatoes in a serving dish.