Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker
Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, juicy and big pork belly meat curry made in a pressure cooker. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Make delicious melt-in-your-mouth pressure cooker pork belly. The Japanese name for this dish is Kakuni (角煮) Pork belly has good fat to make the meat very tender. Never used pork tenderloin for this recipe, but I know for sure that BUT vegetables tend to cook really fast in a pressure cooker.

Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook juicy and big pork belly meat curry made in a pressure cooker using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker:
  1. Get 600 grams Lumped pork belly meat
  2. Take 2 small Carrot
  3. Take 4 medium Onion
  4. Get 1 stalk Celery
  5. Get 1 Apples Ruby apples if you have them
  6. Prepare 1 stalk Japanese leek or green onion (the green part)
  7. Make ready 2 Bay leaves
  8. Make ready 1 Herbs such as parsley, thyme, and cumin
  9. Prepare 2 cloves/pieces of eachh Garlic and ginger
  10. Get 1 tbsp each Japanese Worcester sauce, soy sauce, honey
  11. Take 1 enough for 10 servings Curry roux Store-bought

A slab of pork belly is pressure cooked in aromatic spices and soy sauce to give you that melt-in-the-mouth meat I feel safe using the pressure cooker feature, which I never felt that way with a regular pressure cooker. The pork belly really tastes like it has been braised the traditional way on stove-top! Pressure Cooker Pork Stew with Kabocha SquashMagic Skillet. Make dinner tonight, get skills for a lifetime.

Steps to make Juicy and Big Pork Belly Meat Curry Made in a Pressure Cooker:
  1. Cut the pork into large 3~5 cm cubes, season with salt and pepper, let sit for 20 minutes outside the fridge. Cut the vegetables while you wait.
  2. Peel the skins of the apple and carrots, and cut into 2 cm cubes. Cut the onions into 2 cm cubes.
  3. Remove the Ieaves and sinews from the celery (use the leaves in bouquet garni), cut into 2 cm, and grate the ginger and garlic.
  4. Cut the green onions open and spread them out, roll up with herbs such bay leaf, parsley leaf, celery leaf, thyme leaf etc., and tie with kitchen string to make a bouquet garni.
  5. Heat 2 tablespoons vegetable oil in a frying pan, add onions, and sauté over low heat for 15-20 minutes.
  6. Heat 2 tablespoons vegetable oil, and sauté until the meat browns. Finally, add grated garlic and ginger, and cook through.
  7. Add carrots, apple, celery, sautéed onions, bouquet garni, and pork into a pressure cooker in order, along with 1 tablespoon salt and 3 cups water.
  8. Turn on the heat without covering with a lid, bring to a boil and remove the scum, cover with a lid after skimming, cook over medium heat for 10 minutes once steam starts coming out of the pressure bobble, and then turn off the heat.
  9. Let sit in the pot for 10 minutes to dissipate the pressure. If the pressure will not lower, splash water on the lid to lower the temperature. Next, take off the lid, and take out the bouquet garni.
  10. Add 1 tablespoon each of Japanese Worcester sauce, honey, and soy sauce, turn the pressure cooker back on over low heat with the lid off, and boil for about 20 minutes.
  11. Add curry roux last, boil over a low heat for 10 minutes after it dissolves, and it is done!

Try exclusive recipes with step-by-step video instruction from Pro instructors. The higher cooking temperature it cooks, the drier meat it becomes. This is what you have to consider when making chashu in an electric pressure cooker. After the rolled pork belly is cooked, the lean part outside that has direct contact with the broth is noticeably drier than the part inside. Seal the cooker and make sure the pressure valve is closed.

So that’s going to wrap it up with this special food juicy and big pork belly meat curry made in a pressure cooker recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!