Spanish-Style Braised Pork

PCC Pressure Cooker Recipe

The Perfect Winter Recipe: Spanish-Style Braised Pork

This is a simple, no-fuss recipe that is full of flavour, richness and aroma. The spices can be changed depending on how smoky or spicy you prefer your pork dish. The one featured below stays true to Spanish traditions when it comes to braising and stewing pork. What are you waiting for? Take out your pressure cooker and get cooking!

Prep Time: 10 minutes
Cook time:75 minutes
Serves: 6-8

Ingredients:

2 kg pork butt
450 ml chicken stock
450 ml red wine
120 ml lemon juice
1/4 cup onion, minced
1/4 cup garlic powder
2 tbsps olive oil
1 tbsp paprika

Instructions:

Mix pork, oil, onion, garlic powder, and paprika in the pressure cooker until all spices are evenly distributed.
Cover the meat with the lemon juice, chicken stock and red wine.
Make sure that there is enough space between the surface of the meat / liquid and the ceiling of the cooker.
Bring to pressure on high heat. Once reached, maintain pressure by turning down heat. Cook for 45 minutes.
Remove from heat. Cool down for 15 minutes before releasing pressure.
Serve and enjoy!

Notes:

Adjust the amount of ingredients depending on the size of your cooker
Pork butt can be replaced with other parts, such as pork loin, which may take less time to cook
For more consistency, add some vegetables (potatoes, broccoli, baby carrots)
Serve with rice, mashed potatoes, or over egg noodles
May be garnished with mushrooms or pearl onions on top

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