Porkragupressurecooker Recipes

Steps:

• Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
• Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

Steps:

• Pat pork dry with paper towels and seasons with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Add half of pork and brown lightly on all sides, about 5 minutes. Stir in onion and cook until onion is softened and pork is well browned, about 5 minutes. Stir in garlic, tomato paste, oregano and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes. Stir in tomatoes, broth and remaining pork. HIGH PRESSURE cook for 20 minutes: Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Before serving, using large spoon, skim excess fat from surface of sauce. Break meat into bite-size pieces with spoon. Bring sauce to simmer over medium-high heat and cook until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve over a short tubular pasta such as penne, rigatoni or ziti. Better yet, we love it served over polenta. Sauce freezes well.

Steps:

• Using a sharp knife, trim and discard the large pieces of fat from the pork shoulder, then cut the meat into 4 or 5 large chunks. Place the pork in a bowl and season it generously with salt and pepper.
• Using the sauté setting, heat the olive oil in a 6- to 8-quart pressure cooker. Add the garlic and anchovies and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 2 minutes. (If it looks like it's getting too dark, or you get a warning on the display, turn off the heat while cooking the tomato paste. Turn the heat back on when you add the wine.)
• Stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point; anchovies, olives and capers can be quite salty.) Stir in the wine, 2 cups water and the tomatoes with their juices, crushing the tomatoes with your hands if using whole. Turn off the sauté setting and stir in the pork. Close the lid and cook on high pressure for 80 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. Carefully transfer the pork to a medium bowl, and coarsely shred. Using the sauté setting, let the ragù simmer, stirring occasionally, until thickened. Skim the excess fat, if desired. Add the shredded meat back to the pot, then add the lemon juice and parsley and gently stir to combine. Taste and add more red-pepper flakes or salt if necessary. Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle. Top with Parmesan, to taste.

Steps:

• Brown the pancetta and pork in 4-quart or larger cooker.
• Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
• Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
• Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
• Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
• Turn off the heat.
• Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
• Serve over rice, pasta, or polenta.

Steps:

• Heat the canola oil in a large skillet over medium-high heat. Season the pork with salt and pepper and brown it on all sides, 2 to 3 minutes per side. While the pork is browning, add the celery, carrots, and onion to the bowl of a slow cooker. Put the pork on top of the vegetables and add the tomatoes and garlic. Place into the slow cooker and cook on low for 6 to 8 hours.
• Remove the pork to a cutting board or sheet pan. Pour the vegetables and liquid from the slow cooker bowl into a saute pan over medium heat, and mash with a fork. Add the tomato paste to the pan sauce and stir to incorporate. Shred the pork, add it to the vegetables, and let this simmer, uncovered, while you cook the pasta (save 2 cups of the ragu for the Round 2 Recipe Lasagna Roll Ups).
• Bring a large pot of salted water to a boil. Add the penne, stir, and cover the pot. When it returns to a boil, remove the cover and stir it again. Cook until the pasta is al dente, about 8 minutes. (Save 1 cup of pasta for the Online Round 2 Recipe Savory Noodle Pie.) Put the pasta into a serving platter, and pour the ragu over top. Serve immediately, garnished with basil leaves and Parmesan.