Best 2 Pressure Cooker Pork With Apples And Dried Plums Recipes

Embark on a culinary journey with a delightful fusion of flavors in this pressure cooker pork dish. This recipe combines tender pork, sweet apples, and tangy dried plums, creating a harmonious balance of tastes and textures. With the convenience of a pressure cooker, you can achieve fall-off-the-bone pork infused with the essence of fall flavors in a fraction of the time.

This article presents three variations of this delectable dish to suit your preferences. The first recipe features a classic combination of pork, apples, and dried plums, while the second adds a touch of elegance with the inclusion of red wine. For those who prefer a bit of heat, the third recipe incorporates the bold flavors of chili peppers.

Each recipe provides step-by-step instructions, making it easy for both seasoned cooks and beginners to recreate this mouthwatering dish. Get ready to indulge in a symphony of flavors that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER PORK

Pressure Cooker Pork image

A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.

Provided by BGILL

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
4 (6 ounce) pork tenderloins
1 (16 ounce) package sauerkraut, drained
1 cup water
6 fluid ounces apple juice
2 teaspoons fennel seed
12 red new potatoes, halved

Steps:

Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g

BRAISED PORK WITH PLUMS

Braised pork with plums image

Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

Provided by Good Food team

Categories Dinner, Main course

Time 2h25m

Number Of Ingredients 15

Ingredients

about 1.6kg/3lb 8oz pork shoulder
5 tbsp rice wine
5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
generous thumb-size piece fresh root ginger
5 garlic cloves
1 red chilli , deseeded and finely chopped
2 tbsp vegetable oil
bunch spring onions , finely sliced
2 star anise
1 ½ tsp five-spice powder
1 cinnamon stick
2 tbsp sugar , any type
1 tbsp tomato purée
500ml chicken stock
6 ripe plums , halved and stoned

Steps:

Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium

Tips:

Choose firm, tart apples that will hold their shape when cooked, such as Granny Smith or Braeburn.
If you don't have dried plums, you can substitute prunes or raisins.
To make the dish more flavorful, use a flavorful broth or stock, such as chicken or beef broth.
If you don't have a pressure cooker, you can cook the pork and apples in a slow cooker on low for 8-10 hours.
Serve the pork with mashed potatoes, rice, or noodles.

Conclusion:

Pressure cooker pork with apples and dried plums is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the apples and dried plums add a sweet and tart flavor. This dish is also a great way to use up leftover pork.