Braised Pork

Sundays are my favorite – I always start with Melinda’s yoga class and finish with cooking for the week.  Since being an antitrust lawyer often means long hours, I like to prepare everything in advance to make life easier during the week.  My recent favorite make-ahead dinner is pressure-cooker braised pork.  The pressure cooker is my absolute favorite shortcut in the kitchen – it increases flavor, decreases cooking time, and maintains nutrients better than other options.

Braised Pork

Servings: 5 smaller portions, or 3-4 larger portions
Prep Time: 5-10 minutes
Cooking Time: 100 minutes

Ingredients:

1.5-2 lb pork roast (boston butt or pork shoulder work best) – remember that you’ll discard bone and fat when deciding on size
2 stalks fennel, with fronds attached
2 stalks celery, with leaves
2 small carrots
2 spring onions
5 1/8″ slices fresh ginger
3 cloves garlic, smashed
2-3 sprigs rosemary
parsley
3 c homemade stock (see recipe below)

Directions:
(1) Pat pork dry and season liberally with salt and pepper.

IMG_3284

(2) Heat pan and sear pork on both sides, about 3-5 minutes per side.

IMG_3285

(3) Add all other ingredients (you can leave them whole, as pictured), and cook on Setting 2 of the Pressure Cooker for 90 minutes.

IMG_3287

(4) Release pressure, pull apart with a fork, and enjoy.

IMG_3295 IMG_3298

Homemade Stock

Yield: About 8 cups
Prep Time: 5-10 minutes
Cook Time: 2.5 hours

Ingredients:

4 lbs soup bones
4 cloves garlic
1 T salt (I undersalt because I use the stock for cooking – easier to add salt later)
1 T mixed peppercorns
2 stalks celery, with leaves
2 carrots, with leaves
2 spring onions
parsley
garlic chives
1 sprig rosemary
8 cups water

IMG_3261

Directions:

(1) Sear bones on all sides, add all other ingredients except water, and stir until fragrant (about 3 minutes).  [You can leave all the vegetables whole/large, and don’t need to worry about chopping anything into a particular size]
(2) Add water, and cook on Setting 2 of the Pressure Cooker for 2.5 hours.
IMG_3264

(3) Release pressure, and strain using a fine mesh sieve to get “liquid gold.” I let them cool and then skim the fat off the top when I’m feeling too lazy to use my fat separator.

IMG_3280

3 thoughts on “Braised Pork

  1. Pingback: Braised Beef | Steaks, Squats, and Sundresses

  2. Pingback: Shank Dinner | yum vee

  3. Pingback: Chicken (Zucchini) Noodle Soup | Steaks, Squats, and Sundresses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s