Recipe

Caramelised pepper pork

Tender, sweet and sticky - and ready in 20 minutes.

  • 35 mins cooking
  • Serves 4
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These rich, succulent bites of caramelised pepper pork taste like they've been slow-cooked for hours, but this dish takes only 20 minutes in a pressure cooker.
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Ingredients

Caramelised pepper pork
  • 3 shallots (75g), chopped finely
  • 2 clove garlic, crushed
  • 2 tablespoon fish sauce
  • 1 tablespoon coarsely cracked black pepper
  • 800 gram (1½ pounds) boneless pork belly, rind removed, chopped coarsely
  • 1 tablespoon peanut oil
  • 2 tablespoon dark brown sugar
  • 1/3 cup (80ml) water
  • 2 green onions (scallions), sliced finely

Method

Caramelised pepper pork
  • 1
    Combine shallot, garlic, sauce, pepper and pork in large bowl.
  • 2
    Heat oil in 6-litre (24-cup) pressure cooker; cook pork, in batches, until browned. Remove from cooker.
  • 3
    Return pork to cooker with sugar; cook, stirring, until sugar caramelises. Add the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
  • 4
    Release pressure using the quick release method; remove lid. Serve sprinkled with onion.

Notes

If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using.

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