Go to the Recipe: Crispy Pressure-Braised Pork
I made a batch of crispy pressure-braised pork and served it in a grilled tomato/tomatillo consume with a sousvide egg and rosemary crusted flatbread.
- originally posted by leonard webb
Hope it was tasty.
How would you modify this technique for beef?
I would just do a one-for-one substitution. It works great.
@Chris, I jjust got my pressure cooker and I am totally intimidated! You state a particular measure (one cm) of water. Are you saying I can ignore the "min" mark on my pot? (1 cm does not come up to the level indicated.) I hope you will do a little mini course on cooking with the pressure cooker.
You can ignore the minimum mark. Water expands by a factor of 1680 when it goes from liquid to steam, so 1 ml will expand to fill 1 L, so even a small amount of water is enough to pressurize the cooker. Just keep the heat beneath the cooker moderate and you won't scorch anything.
"can be stored in an airtight container and will keep indefinitely." Is that in or out of the fridge?
Just tried it yesterday with some left over Sous Vide pulled pork. Awesome for adding some crunch to Ramen.
Merridith you are going to love your pressure cooker. Minimal fluids is not a bad thing. I have had one for 35 years & could not live without it. Embrace the ease of cooking.
sounds tasty
What would happen if you added some liquid smoke to the water in the pressure cooker?
I was thinking of doing this with marinaded pork
I wish someone answered Jed's Q.....I was wondering the same thing...keep in or out of the fridge?
Hey guys , I am wondering how you use the final product. He says as a garnish but what else? Can you help?
This reminds me of "Meat Floss" in chinese food. I'd use it the same way, maybe in some steam buns, or over top of steamed vegetables (with jus), basically, let the flavor bomb of the meat enhance something else
I'd say in fridge. Posted a comment above, but this is basically meat floss. Deep frying it will dry it the hell out, so that's fantastic (no mold issues), but it's still meat and edible
Does this work with pork not cooked with a pressure cooker? what would be the difference?
There is no difference. You just have to cook it for far longer. I would recommend 6 hours in a low temperature till the meat becomes fork tender.
I wonder if instead of deep frying at the last step, we could air fry it.
