PORK RAGU (PRESSURE COOKER)

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Pork Ragu (Pressure Cooker) image

The idea for this recipe came from the cooking blog "A Year in the Kitchen," but I made some modifications, and converted it to a pressure cooker recipe. The pressure cooker shaved over 2 hours off of the cooking time, and the pork was so tender! The original recipe was inspired by a dish from Chef Michael Symon's restaurant, Lolita, in Cleveland.

Provided by BxChick

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup pancetta, diced
2 lbs pork stew meat, cut in 1 1/2 inch cubes
1 medium yellow onion, diced
1 carrot, diced
3 garlic cloves, minced
1 cup red wine (not cooking wine)
1 (15 ounce) can tomato sauce
2 teaspoons italian seasoning
1 bay leaf
salt and pepper

Steps:

  • Brown the pancetta and pork in 4-quart or larger cooker.
  • Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
  • Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
  • Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
  • Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
  • Turn off the heat.
  • Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
  • Serve over rice, pasta, or polenta.

Nutrition Facts : Calories 554.9, Fat 28.9, SaturatedFat 9.9, Cholesterol 143, Sodium 689, Carbohydrate 14.4, Fiber 2.5, Sugar 6.8, Protein 46.8

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