Every time I need to use a pressure cooker, I immediately remember this movie clip from an excellent Greek film called Πολίτικη Κουζίνα (A Touch of Spice).
All that hissing and whistling always used to completely terrify me and at the back of my mind was that image of the pressure cooker exploding. To rid me of this fear, I asked my mum to demonstrate how to use a pressure cooker; if I see something done at least once, I can then re-enact it and feel more at ease. Ever since then, I have embraced the wonders of the pressure cooker and taken advantage of its functionality.
Initially I was going to roast this pork loin in the oven but as I ended up being cut for time I resorted to the amazing pressure cooker to solve my time sensitivity and in the end I couldn’t have been happier of the results: nicely spiced juicy pork.
800g pork loin, whole
1 large bunch chard, chopped
2 large potatoes, quartered
Handful dried cranberries
2cm piece fresh ginger, sliced
2 Tbsp. light soy sauce
1 Tbsp. dark soy sauce
2 Tbsp. Shaoxing rice wine
3 Tbsp. honey
2 tsp. Chinese 5 Spice
1 tsp. dried oregano
1 tsp. chilli powder
1 Tbsp. ajo y perejil
½ lemon, juiced
4 Tbsp. cold water
1 Marinade pork with all ingredients and then using a sharp knife, poke some holes into the pork loin and stuff with some of the ginger slices and cranberries. Leave to marinade for a few hours or overnight.
2 In the bottom part of a pressure cooker, sear the pork on all sides til golden brown.
3 Once seared add the potatoes and chard stalks along with the marinade liquid and some extra water if needed.
4 Close the pressure cooker and wait a few minutes for it to whistle. Lower the flame to low and simmer for 20 minutes.
5 When the cooking time has elapsed, remove from the stove and release the pressure (refer to your pressure cooker instruction manual as each is slightly different). Carefully remove the lid.
6 Remove pork and cover with aluminium foil. Let it rest.
7 Meanwhile add the chard leaves to the pot and cook for a few minutes. Adjust seasoning to your taste.
8 Place the pork in a serving dish and spoon over the sauce, potatoes and chard. Sprinkle over a few more cranberries and serve.