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Categories:
soy sauce red wine water balsamic vinegar brown sugar scallions chiles ginger garlic orange cinnamon pork shoulder freshly ground pepper
Viewed: 100 - Published at: a year agoIngredients
- 3 cups soy sauce
- 1 1/2 cups dry red wine
- 1 1/2 cups water
- 3/4 cup balsamic vinegar
- 1 pound dark brown sugar
- 6 scallions, white and light green parts cut into 2-inch lengths, dark green parts thinly sliced
- 3 small, dried red Thai chiles
- One 4-inch piece of fresh ginger, thinly sliced
- 1 head of garlic, halved crosswise
- 1 medium orange, quartered
- One 4-inch cinnamon stick
- One 4-pound piece of boneless pork shoulder, quartered
- Freshly ground pepper
Method
- In an 8-quart pressure cooker, combine the soy sauce, wine, water, vinegar, sugar, scallion lengths, chiles, ginger, garlic, orange and cinnamon stick.
- Cook over moderately high heat, stirring, until the sugar is dissolved.
- Season the pork with pepper and add it to the pressure cooker.
- Close and lock the cooker and bring to full pressure over high heat.
- Adjust the heat to maintain full pressure and cook for 1 hour or until the pork is very tender.
- Slowly release the pressure and open the cooker.
- Transfer the pork to a cutting board and cover with foil.
- Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid.
- Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes.
- Brush a light coating of the sauce over each piece of pork to glaze it.
- Thinly slice the pork and serve.
