Recipe No 418 braise Original 2013

Pressure cooker braised pork

Braising in the pressure cooker greatly speeds up the process and, if done right, can provide even more consistently tasty results than a normal braise.

This was our first attempt at braising in the pressure cooker and we liked the result. We’re not sure ‘braising’ is the right term here. Regardless, the timing is ideal for 1" / 2.5 cm cubes and would probably work for any tough cut, such as cheek or shank.

Braising in a pressure cooker is different to standard braise in that the amount of liquid you should use is greatly reduced. It is not necessary, nor desirable, for the meat to be completely covered by liquid. The meat will exude juices during the cooking process. Remove the meat then strain and reduce the liquid to make a sauce.

Time

Prep:

Total:

Difficulty
easy
Yield
4 serves • 1000 g
Special equipment
pressure cooker
Metric Imperial

Processes

  • Shaoxing rice wine (⅔ cup)
    180 g
  • Soy sauce (5 tbsp + 1 tsp)
    80 g
  • Sugar, superfine (¼ cup)
    60 g
  • Scallions, roughly chopped (2 medium)
    30 g
  • Ginger, sliced (1 tbsp)
    18 g
  • Garlic, bruised (3 gloves)
    9 g
  • Star anise (2 pieces)
    4 g
  1. 01
    Combine in a pressure cooker over high heat.
  2. 02
    Bring to boil.

  • Pork shoulder; fat trimmed and cut to 1" / 2.5 cm cubes
    900 g
  1. 03
    Add to pressure cooker and seal.
  2. 04
    Cook at 15psi / 1 bar for . Start timing when the cooker reaches full pressure.
  3. 05
    Allow to depressurize naturally, about .

Notes

We have not included a step for browning the meat, as might be standard expected. There’s no specific reason. Some additional depth of flavour can be injected by doing this. Heat neutral oil to 200°C / 390°F and follow the principles mentioned in the notes of Sous vide braised beef cheeks and more awesomely detailed in a crucial piece of modern culinary investigation conducted by Kenji Lopez-Alt on Serious Eats.

For best results, leave the cooker to depressurize naturally, then vacuum pack the meat plus juices and chill in an ice bath. The cooling of the meat with the juices, in our observations, increases the succulence of the meat. Reheat for service.

(Chef’s notes) For a modernist approach, package and separately and cook sous vide at 78°C / 172°F for . Strain the sauce and combine with the juices from the meat . Reduce to 200 g / 7 oz and thicken with 0.7 g / 0.02 oz xanthan gum.

Categorisation

Category
braise
Meal
canapé dinner entrée lunch
Diet
carnivorous omnivorous
Tags
braise braised pressure cooker