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PRESSURE COOKER SPICY PORK SHOULDER RECIPE - NYT COOKING



Pressure Cooker Spicy Pork Shoulder Recipe - NYT Cooking image

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not. In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that’s easier.

Provided by Melissa Clark

Total Time 3 hours

Yield 10 servings

Number Of Ingredients 26

5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
1/3 cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon fine sea salt
1/4 cup thinly sliced red onion
2 teaspoons sesame seeds
Cooked rice or toasted slider rolls
Kimchi (optional)

Steps:

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.
  • Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

PRESSURE COOKER OSSO BUCO RECIPE - NYT COOKING



Pressure Cooker Osso Buco Recipe - NYT Cooking image

This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking. Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Total Time 2 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

All-purpose flour, for dredging
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 1/2 to 3 pounds (4 pieces) osso buco (bone-in veal shanks), patted dry with a paper towel
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 onion, diced into 1/4-inch pieces
2 medium carrots, diced into 1/4-inch pieces
1 celery stalk, diced into 1/4-inch pieces
4 garlic cloves, thinly sliced
1/2 teaspoon tomato paste
1/2 cup dry white wine
1/2 cup chicken or beef stock, preferably homemade
1 14.5-ounce can diced tomatoes, drained
1/4 cup finely chopped fresh parsley
Finely grated zest of 1/2 lemon
2 garlic cloves, minced
Pinch of kosher salt, plus more as needed

Steps:

  • Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine.
  • Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown.
  • Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes.
  • Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally.
  • Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.
  • While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt.
  • To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.

Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 11 grams, CarbohydrateContent 14 grams, FatContent 19 grams, FiberContent 4 grams, ProteinContent 42 grams, SaturatedFatContent 6 grams, SodiumContent 885 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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