80ml white wine vinegar
30ml light brown sugar
1 In a small bowl, soak the dried cranberries
in warm water for 10 minutes until
plumped. Drain.
2 Mix the red currant jelly and mustard with
45ml water.
3 Select Sauté and heat the oil. Brown the
chops quickly on both sides then season
with the salt and pepper, leaving them in
the pressure cooker.
4 Add the red currant mixture and stir to
coat the chops. Select Low Pressure and
set the timer for 1 minute. When audible
beep sounds, use Natural Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
5 Transfer the chops to a platter, cover
loosely with foil and keep warm in the
oven while making the sauce.
6 Select Sauté. Add the vinegar and brown
sugar, bring to a simmer, scraping up any
browned bits from the bottom and sides.
7 Add cranberries and simmer for a minute
or two. Pour any juices from the chops
into the sauce and boil for a few seconds.
8 Season with salt and pepper to taste
Serve immediately.
MANDARIN AND GINGER BRAISED
PORK BELLY
Serves 6
1kg pork belly
6 mandarin juice (or 4 oranges)
30g spring onions
1
/4 mild green chilli
1
/4 Jalapeno chilli, seeded
10 fresh ginger, sliced
2 cloves garlic, peeled
2cm sweet potato, diced
1 med bringal, cut into battons
25
2 cassia or cinnamon sticks
75ml dark soy sauce
45ml light soy sauce
15ml brown sugar
150ml medium sherry
500ml light chicken stock
Garnish:
julienne spring onion
julienne ginger
fresh coriander sprigs
toasted sesame seeds
1 Half fill the cooking pot with cold water.
Add pork which has been cut into 6 equal
pieces. Select High Pressure and set the
timer for 6 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
2 Drain the pork and cool in cold water.
3 Select Sauté and heat a little oil. Brown
the pork skin for approx 5 mins.
4 Remove pork and set aside. Add a little
more oil and brown all vegetables, chilli
and garlic with cinnamon and ginger for
a further 5 mins. Remove and set aside.
5 Return pork to the cooking pot and cover
with vegetables. Add chicken stock, dark
and light soy sauces, mandarin juice,
sherry and sugar. Select High Pressure
and set the timer for 70 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
6 Select Browning and reduce the liquid by
half.
Serve over basmati rice. (See page 5)
Garnish with julienne spring onion,
julienne ginger, fresh corriander sprigs
and toasted sesame seeds.
