It seems Pulled Meat and Slow Cooked Roast are trendy these days. But here in Australia, the cost of gas and electricity is sky-rocketing and I don’t want to cook for 8 hour or 10 hours. I want to cook quickly. Then a pressure cooker comes in handy.
6 to 8 Servings
Boneless Pork (Shoulder or Loin) Roast 1.2 to 1.6kg
Oil 1/2 tablespoon
Onion 1 *coarsely sliced
Ginger 1 to 2 small pieces *thinly sliced
Garlic 1 clove *crushed
Hot Water 1/2 cup
Sake 4 tablespoons
Sugar 2 to 3 tablespoons *depending on how sweet you would like
Soy Sauce 4 tablespoons
Chilli Flakes OR Powder 1 teaspoon *optional
- If you want to cook Pulled Pork, cut the Pork Roast in half or quarters, so that the meat will be cooked extra tender.
- Heat Oil in a frying pan over a high heat and brown the Pork all over. *Note: This process can be skipped.
- Place Onion, Ginger and Garlic in the pot, place Pork on the vegetables.
- Mix Hot Water, Sake, Sugar, Soy Sauce and Chilli (*optional) in a bowl and pour over the Pork.
- Start cooking over a high to medium heat. Once the pressure is on, reduce the heat to medium low, cook for 40 to 60 minutes. Let it cool under pressure.
- When the lid can be removed, simmer uncovered until the sauce thickened.