INSTANT-POT MOJO PORK
In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300 degrees F oven for 4 to 5 hours.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Lime Recipes
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
- Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
- Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
- Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 19.1 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.7 g, Sodium 443.8 mg, Sugar 1.5 g
SPANISH PORK BRAISE
Steps:
- For pork:
- Preheat oven to 350°F. Sprinkle pork shanks and pig's foot, if using, with salt and pepper. Heat oil in heavy wide pot over medium-high heat. Working in batches, sauté shanks and foot until brown, about 12 minutes per batch; transfer to baking sheet. Add carrots, onion, garlic, and thyme to pot. Sauté until onion softens, about 5 minutes. Add coarsely chopped tomatoes with juice, broth, Sherry, chiles, tomato paste, chili powder, paprika, cumin, and coriander. Bring to boil, scraping up browned bits from pan bottom.
- Return shanks and foot, if using, to pot. Place smoked ham shanks in pot, arranging all in single layer. Return to boil. Cover pot and place in oven. Braise until pork shanks are tender, about 1 hour 40 minutes.
- Tilt pot; carefully spoon off all fat. Simmer pork uncovered over medium heat until sauce thickens to desired consistency, about 8 minutes. Season with salt and pepper. DO AHEAD: Pork can be made 1 day ahead. Cool about 30 minutes. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before continuing.
- Meanwhile, make garbanzo beans and gremolata:
- Heat oil in medium skillet over medium-low heat. Add beans, garlic, and saffron. Sauté until heated through, about 5 minutes. Mix in chopped prosciutto. Sprinkle beans with salt and pepper. Mix parsley, almonds, and orange peel in small bowl for gremolata.
- Place 1 pork shank on each of 6 plates. Spoon sauce around. Spoon garbanzo beans around shanks. Sprinkle with some of gremolata. Drape prosciutto strips over shanks. Serve, passing remaining gremolata.
BRAISED IBERIAN PORK CHEEK WITH PORT WINE AND HONEY
A delicious pork cheek recipe that's sure to convert any skeptic!
Provided by Lauren Aloise
Categories Main Course
Time 3h30m
Number Of Ingredients 17
Steps:
- Smash the garlic in a mortar and pestle and add in the thyme, honey, parsley and a tablespoon of water. Continue to smash some more until you achieve a nice paste.
- Pat the pork cheeks completely dry with paper towels and then cover the pork cheeks with the paste and season with kosher salt and pepper. Let them marinate for at least an hour before cooking.
- After allowing them to absorb the flavors for about an hour, quickly dredge the pork cheeks in flour (they shouldn't be coated in flour, just a hint should remain).
- Heat the olive oil in a heavy pan on a medium high heat.
- Sear the pork cheeks (about 30 seconds per each of its 3-4 sides) until all sides are browned.
- After each cheek is seared, remove from the pan and reserve.
- Dice the onion and red pepper to a small dice.
- Peel the shallots and cut each one in half.
- Cut the carrots into thin round slices.
- Transfer the oil used to sear the meat into a large, heavy pot. Add a little more oil if necessary to completely cover the bottom about 1 cm.
- On a low heat, sauté the onions, peppers, shallots and carrots for 15 minutes.
- When the vegetables are golden, add the pork cheek and the 2 cups of port wine (any port will do, although there are various varieties of port wine and each will leave you with a slightly different dish)
- Add the bay leaf and, over a medium heat, allow everything to reduce 50%, about 15 minutes. Make sure to stir while it is reducing or it will stick.
- Peel the potatoes (if using large potatoes cut them into bite size chunks).
- Peel the apple and dice it to a medium dice.
- Add the beef stock to the pot and cook over a low heat for about 1.5 hours, until the carrilladas are completely tender. Twenty minutes before taking it off the heat add the potatoes and apple to the pot.
- When everything is fork tender, take off the heat and serve.
Nutrition Facts : Calories 875.89 kcal, Carbohydrate 74.59 g, Protein 29.54 g, Fat 42.74 g, SaturatedFat 11.59 g, Cholesterol 81.65 mg, Sodium 540.79 mg, Fiber 9.03 g, Sugar 23.77 g, ServingSize 1 serving
SPANISH BRAISED PORK - PRESSURE COOKER
So I wanted to make "Cochifrito"... pan-fried pork. Then I realized that I had pork butt, not loin. I had an hour and a half to cook dinner, so I busted out the ol' pressure cooker! This is a simple recipe.
Provided by Da Huz
Categories Pork
Time 1h25m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
- Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock).
- Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure.
- Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.
SPANISH PORK WITH BEANS
Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
- Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
- Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
- If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
SHERRY-BRAISED PORK CHEEKS
Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread
Provided by Caroline Hire - Food writer
Categories Dinner
Time 2h25m
Yield Serves 2 or 4 as tapa
Number Of Ingredients 11
Steps:
- Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 - 15 minutes until softened and lighty coloured. Remove and set aside.
- Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
- Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
- Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
- Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.
Nutrition Facts : Calories 380 calories, Fat 20.7 grams fat, SaturatedFat 6.8 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 2.1 grams fiber, Protein 27.7 grams protein, Sodium 0.6 milligram of sodium
More about "spanish braised pork pressure cooker recipes"
PRESSURE COOKER BRAISED PORK PASTA WITH MUSTARD SAUCE
From ricardocuisine.com
5/5 (9)Total Time 50 minsCategory Main Dishes
INSTANT POT MEXICAN PULLED PORK RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 BEST PRESSURE COOKER PORK STEW RECIPES | YUMMLY
From yummly.com
PRESSURE COOKER BRAISED PORK HOCK 台式萬巒豬腳
From pressurecookrecipes.com
CARRILLADAS DE CERDO RECIPE – SPANISH BRAISED PORK CHEEKS
From fooddrinkdestinations.com
Reviews 1Category RecipesBorn Sep 30, 1975Gender Female
INSTANT POT TAIWANESE BRAISED PORK (LU ROU FAN) - AMY + JACKY
From pressurecookrecipes.com
PRESSURE COOKER PORK BELLY CHASHU RECIPE - SERIOUS EATS
From seriouseats.com
IRRESISTIBLE PRESSURE COOKER PULLED PORK | TESTED BY AMY + JACKY
From pressurecookrecipes.com
BRAISED PORK CHEEK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PRESSURE COOKER PORK ROAST RECIPE, BRAISED IN WHITE WINE
From highlandsranchfoodie.com
SPANISH BRAISED PORK PRESSURE COOKER RECIPES RECIPE
From food-recipe.info
TOP 48 PRESSURE COOKER PORK HOCKS RECIPES
From hibiki.dixiesewing.com
PRESSURE COOKER PORK BELLY (KAKUNI) 角煮 (圧力鍋) - JUST ONE …
From justonecookbook.com
10 BEST PRESSURE COOKER PORK RECIPES | YUMMLY
From yummly.com
BRAISED BEEF IN PRESSURE COOKER - ANYMORE RECIPES
From foodfunbylogan.blogspot.com
INSTANT POT PORK SHOULDER - PRESSURE COOK RECIPES
From pressurecookrecipes.com
SLOW COOKER BRAISED LAMB SHANKS - MAGIC SKILLET
From magicskillet.com
INSTANT POT PORK RECIPES - TESTED BY AMY + JACKY - PRESSURE COOK …
From pressurecookrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love