Fast Pulled Pork

When I have large groups of people over, I generally like to keep it simple. If there's anything I've learned from past experience, it's that no one likes a tired host. 

Pulled pork. In the background: tortillas and buns

This is why I have slowly moved away from cooking Chinese food (where you can end up cooking upwards of 10 dishes -eek!) and towards more DIY type meals where my guests can construct their own. 

Pulled pork, served with Chinese steamed buns

Pulled Pork is one of these gems. This one simple dish has the ability to feed so many people in a variety of ways - in tacos, tortillas, on pizzas or even served in steamed buns!

Step 1: Rub the spice mix over the pork pieces

Thanks to the editors America's Test Kitchen and their wonderful book "Pressure Cooker Perfection", I don't have to wait 7 or 8 hours for delicious pork from a slow cooker. Just 2 hours in my pressure cooker produces the same result. The only difference is that I am more relaxed by the end of the cooking process!

Step 3: Pork ready to be added to the pressure cooker

This recipe produces a massive amount of pulled pork. Even if you have a large group, you will be guaranteed leftovers. Don't worry though, this just means pulled pork pizza the next day -trust me, I've never heard Jason complain about too much pulled pork!

What are your go-tos for large dinner parties? Do you prefer something quick and less labour intensive?

Fast Pulled Pork

Adapted from "Pressure Cooker Perfection" by the Editors at America's Test Kitchen

Ingredients:

3 Tbs packed brown sugar

3 Tbs smoked paprika

2 Tbs red chili flakes

2 tsp ground cumin

1 tsp salt

2 tsp ground black pepper

2 kg boneless pork shoulder roast, trimmed and cut into 4 pieces

3/4 cup cider vinegar

1/2 cup water

1/2 cup tomato sauce

1/4 cup your favourite BBQ sauce

Method:

1. In a small bowl, combine the brown sugar, paprika, chili flakes, cumin, salt and pepper. Rub it evenly over the pork pieces and set aside.

2. In the pressure cooker, mix together the cider vinegar, water and ketchup. 

3. Add the pork pieces to the pot, lock the lid and cook on high. Once pressure is reached, cook on medium-low or low for about 40 minutes, adjusting heat as needed to maintain high pressure.

4. Remove the pressure cooker from the heat and carefully remove the lid once all remaining pressure is released.

5. Move the pork pieces to a large dish and let cool slightly. Shred into bite sized pieces.

6. Skim off any excess fat from the remaining sauce and pour into a small saucepan. Bring it to a simmer over medium heat while whisking through the BBQ sauce. Cook until the sauce has reduced to about 2 cups and pour over the shredded pork.

7. Serve the pork in tacos with coleslaw, over pizza or in steamed buns. The possibilities are endless!

This post is a very last minute addition to Our Growing Edge (April 2015) which is hosted by Nikki at Everyday Life Mother and Wife, an event that aims to connect food bloggers and inspire us to try new things. I'm so excited to be a part of it!

Chinese Braised Pork Ribs and Pickled Cucumber

One of the highlights of my day is to wind down while cooking dinner. I spend my commute home trying to remember what is left in the fridge and figure how to combine them into something that is dinner worthy. Sometimes, the combinations are pretty average but, every once in a while, the stars align and the result is something worth sharing.

My Chinese Braised Pork is something I'm reasonable proud of as it wowed both Jason and our flatmate, John Dory. Because of its ability to save me a lot of time, the pressure cooker my parents gifted me is fast becoming a favourite. Unlike traditional braising methods, you don't have to wait hours for delicious, melt-in-your-mouth meat. It's a kitchen item that I would recommend to anyone in a heartbeat!

Paired with the pickled cucumber and a bowl of hot steamed rice, it is a delicious meal that won't take too much time out of your day. 

Tell me, dear reader, what is your favourite kitchen tool and what is your go-to quick dinner meal?

Chinese Braised Pork Ribs and Pickled Cucumber
A Lucyeats original

Ingredients:

Braised Pork:

2 Tbs vegetable oil
750g thick cut short ribs
4 cloves garlic, peeled
1/4 cup Shaoxing wine
2 star anise
1 stick cinnamon, roughly broken up
10 whole black peppercorns
1 Tbs crushed rock sugar
1 Tbs rice vinegar
1/4 cup light soy sauce
2 cups water

Pickled Cucumber:
1 tele cucumber, sliced or diced into bite sized pieces
2 1/2 Tbs rice wine vinegar
2 Tbs water
1 Tbs sugar
1 Tbs sesame oil
1 tsp sea salt
1 medium sized fresh red chili

Method:

1. Heat the oil in a pressure cooker and sear the ribs on all sides. Do this in batches, if required. Remove the ribs to a separate bowl.
2. Add Shaoxing wine to de-glaze the bottom of the pot. Use a spatula to remove any bits stuck to the bottom.
3. Return the pork and add the remaining ingredients. 
4. Lock the lid to the pressure cooker and cook on high until pressure is reached.
5. Turn the heat to low and cooker for a further 20 minutes.
6. Make your pickled cucumber by combining all the pickled cucumber ingredients together and chill in the fridge while you wait for your pork to cook.

Quick Lamb Stew with Even Quicker Kumara Mash

The sun was still shining bright when I arrived home the other day, so I decided to go out for a nice walk. I had made it less than 10 minutes away before the skies opened up and started pouring down. I ran home and vowed that I wouldn't step outside again for the rest of the week.

Although we are more than a week into October, you would be forgiven for thinking that it is still winter. This suits me just fine though, because it means it is still appropriate for warming stew. The only problem is that stew is something that requires a lot of time and I don't really fancy waiting 3 hours after work to eat.

This is where a pressure cooker comes in handy. My mother gifted this to me when we moved into our new home, no doubt because she knows the value of time. With this nifty tool, the cooking time is more than halved! 

This stew can be eaten on its own but the sweetness of the Kumara compliments this savoury dish. It only takes 15 minutes to make and really adds a lift.

Quick Lamb Stew with Even Quicker Kumara Mash
A Lucyeats original

Ingredients:

Stew:

300g diced stewing lamb, cut into 2cm x 2cm cubes
1 Tbs flour
1 onion
2 carrots
3 stalks of celery
1 250g can of crushed tomatoes
4 cloves of garlic
4 bay leaves
4 sprigs of thyme
350ml vegetable stock
olive oil
salt and pepper to taste

Kumara Mash:

1 large Kumara
1 Tbs butter
2 Tbs milk
salt

Method:

1. Roughly chop the onion, carrots and celery
2. Lightly dust the lamb with flour and season with salt and pepper. Shake off excess
3. Put the pressure cooker (lid off, of course) on medium heat 
4. Add 2 Tbs oil and brown the lamb 
5. Add the garlic and chopped vegetables and fry for about 5 minutes
6. Add the canned tomatoes, thyme, bay leaves and vegetable stock
7. Stir everything together to mix well and bring to a boil
8. Cover and lock the lid on the pressure cooker
9. When pressure is reached, turn the heat down to low and continue cooking for 20 minutes
10. Wait for the pressure to release naturally before carefully opening the lid
11. While waiting for the pressure to release, peel and roughly dice the Kumara. Place pieces in a microwave proof bowl with a pinch of salt and cover with water
12. Place in microwave on high for 10 minutes on high or until Kumara pieces are soft enough to mash
13. Drain them and mash. Mix the butter and milk through with a wooden spoon
14. To serve, ladle the stew into bowls and sit a scoop of mashed Kumara on top