Pressured Cooked + Oven Roasted Pork

Experiment with pressure cooking, then cooking in oven. Super crispy, meat very tender, pretty good...Meat (~800g) was still juicy but starting to dry out. Was in pressure cooker 45mins at 15psi and 40min in 200c fan force oven+20min 230c fan forced (As it wasn't cripsing enough)

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Comments

digitaldookiez

This looks similar to siu yuk, a crispy skinned Asian roasted pork belly dish. For that dish, we pierce the skin several times with a skewer or something sharp and dry it overnight in the refrigerator with some salt. After it is done roasting we broil it to get the skin crispy without overcooking the meat too much. Is that how you achieved this? If not, you could give that a shot next time.

malcolm.mccaffery

Similar approach except using broiler, might try that next time

tangma27

Holy crap that skin!!!

lockgavin

I have been looking at doing something like this all week and then I check here and see this!

What was the technique? I was looking at sous vide belly, skin on, chill/press, score & remove gelatin, slowly fry like duck breast then put in oven to crisp it better (with broiler perhaps). Have you tried sv or just pc?

malcolm.mccaffery

I will try sous vide as well at some point...but this method works very well. This was super simple method and result is getting close to perfect, but I think crisping step needs to be faster so meat dries a bit less. This was a smallish roast (only 800-900g) cooked 45 mins at 15 psi in pressure cooker, pat dry, rub in salt, then put in oven ... although I started with 200c oven was probably not hot enough as had to go up to 230c before it crisped perfectly....