Pressure Cooker Pork Stew

Pork is a particularly common ingredient in daily life. People can use pig heads to make a variety of foods, because pork can be paired with a variety of foods, or fried or stewed. In short, there are many ways to eat it. Of course, there are also many people who like to eat stewed pork. There are many ways to make stewed pork, such as using a pressure cooker. Next, I will introduce to you the method of stewing pork in a pressure cooker.

1. Cooking steps for stewed pork in a pressure cooker

Wash the pork belly and cut into 2 cm pieces. I cut this into 1.5 cm thick strips as my child requested. It doesn't matter, it doesn't affect the taste.

Pour cold water into the pot and bring to a boil over high heat. Do not cover the pot at all times to disperse the meaty smell.

Keep the heat high and skim off the blood foam. Don't start skimming the blood foam too early. It is easiest to skim the foam when the splashes are very big.

After skimming off the blood foam, transfer the meat and hot water into the pressure cooker. The water should be enough to slightly cover the meat. Add all the seasonings: cooking wine, ginger, and garlic to remove the fishy smell, dark soy sauce for color, light soy sauce for seasoning, aniseed, cinnamon, bay leaves for aroma, and rock sugar for flavor. Add appropriate amount of salt. I also added three dried chilies so the meat would be slightly spicy when it came out of the pot. Cover the pressure cooker, turn to medium-high heat, wait for the high-pressure valve to emit jets, then turn to medium-low heat and simmer for 30 minutes.

After the pressure in the pressure cooker drops, transfer the meat and soup into a regular pot. Do not cover the pot, keep it on medium-high heat until the soup thickens. At this time, be sure to turn the meat over to avoid sticking to the pot.

When the soup thickens, turn off the heat and serve. You can also garnish with some cilantro.

Tips for stewing pork in a pressure cooker: The pork belly can be cooked with the skin on. After stewing, the skin will be extremely soft and delicious. No refueling is added during the whole process.

2. Stewing time

It is best to stew pork for about five hours, because stewed pork is high in cholesterol. Stewing it for a longer time will lower the cholesterol content, which is not harmful to the body and reduces the risk of cerebrovascular and hypertension diseases.

3. Nutritional value of pork

Pork is one of the important animal foods on the Chinese people’s table. Because pork fibers are relatively soft, with less connective tissue and muscle tissue, and the muscle tissue contains more intramuscular fat, the meat tastes particularly delicious after cooking. It is also a major source of animal fat and protein.