Leftover Pit-Roast LambFebruary 28, 2012
Lemongrass ChickenApril 11, 2012
This recipe is specially dedicated to a wonderful boy name Jaden. I have been experimenting with my new Electrolux pressure cooker for a while now. I always have the fear of using the stovetop pressure cooker that makes the horrid wheezing sound while it cooks. With this new toy, there is no such intimidation, so the food comes out safely from the kitchen and so does the cook.
600gm pork shoulder (sliced thickly about 1 1/2″ against the grain)
HUNT’s original barbeque sauce
250 ml water
2 medium size carrots
3 large potatoes (peeled and cut into chunks)
1 can of Marina green peas (drained)
sea salt and pepper to taste
- Marinade the pork shoulder with 4 Tbsp BBQ sauce. Sear the pork slices in some olive oil in a non-stick pan until slightly brown on the sides. Place all the pork slices into the slow cooker and add in 250ml of filtered water. Select high pressure Â cooking for 8 minutes.
- Using the same non-stick pan, throw in the potato chunks and add 2 Tbsp BBQ sauce and saute them until they start to brown on the sides and add some water to allow the potatoes to cook through.
- Cut carrots to look like flowers when sliced and add into the chunks of potatoes. Stir for 5 more minutes then set potatoes and carrots aside.
- After the 8 minutes in the pressure cooker, allow the pressure cooker cool for the next 20 minutes without touching the steam valve.
- Open the pressure cooker lid and ladle out the pork juices. Put one ladle into the non-stick pan and sift in a Tbsp of plain flour. Using a wooden spoon, keep stirring the flour and adding the pork juices until it turns into a roux. Dilute the roux with more pork juices till it reaches the consistency of the gravy desired. Add salt and pepper to taste.
- Transfer all the pork from the pressure cooker into the pan full of gravy and pour in all the potatoes, carrots and green peas. Let the combination simmer for a whole 10 minutes and add in a dash of red wine right before serving.
Note : If your like the pork to be softer, set the pressure cooker for 10 minutes instead of 8.Â