Braised chilli pork

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    Braised chilli pork

    Braised chilli pork

    (99)
    1hr25min


    78 people made this

    About this recipe: The combination of chillies, peppers and pork in this recipe is perfect to use in corn tortillas. The pressure cooker allows the meat to be ultra juicy and reduces the cooking time.

    Ingredients
    Serves: 12 

    • 3 tablespoons rapeseed oil
    • 1.35kg boneless pork shoulder, cut into 3.75cm chunks
    • 2 fresh Romano peppers, roughly chopped or more to taste
    • 4 Scotch Bonnet chillies, roughly chopped or more to taste
    • 1 large onion, roughly chopped
    • 4 cloves garlic, roughly chopped
    • 2 teaspoons ground coriander
    • 3 teaspoons ground cumin
    • 350ml beef stock

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Place the oil into a pressure cooker over medium-high heat. Brown the pork on all sides in the hot oil and stir in the Romano, Scotch Bonnets, onion, garlic, coriander, cumin and beef stock. Lock the lid onto the pressure cooker, bring the cooker up to pressure and reduce heat to keep the pressure steady.
    2. Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid and serve.

    Substitutions

    Use Poblano peppers for Romano if available, or any other mild, sweet pepper.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (99)

    by
    1

    Came out just as I'd hoped.... will do frequently...on rice not in tortillas though, and with a splodge of yogurt at the end  -  11 Aug 2012

    by
    93

    These carnitas were amazing... very authentic flavor. Made them for a large crowd and they were gone like that. I modified a bit. I left the pork in larger chunks so i could shred. Added sea salt and pepper. My family like spicy so I added a few extra peppers and when it was done in pressure cooker i shredded it and put it is a roasting pan in a 400 degree oven for 15 minutes to crisp it up a bit. Will definately make these again and again. Thanks so much for the fantastic recipe Korgilover!!!  -  16 Oct 2009  (Review from Allrecipes US | Canada)

    by
    59

    Fabulously tender meat with a great flavor!! I cooked for an hour on low pressure in a Cuisinart electric pressure cooker and it turned out perfectly. We have so many plans for the left-overs. Thanks for this great recipe.  -  04 Jun 2010  (Review from Allrecipes US | Canada)

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