3 shallots, chopped finely
2 cloves garlic, crushed
2 tbsp. fish sauce
1 tbsp. coarsely cracked black pepper
800g boneless pork belly,
rind removed, chopped coarsely
1 tbsp. peanut oil
2 tbsp. dark brown sugar
⅓ cup(80ml) water
2 green onions, sliced finely
INGREDIENTS
Caramelised pepper pork
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
35 mins
pressure
6 hrs 15 mins
slow
Pre+Cooking me
or
1. Combine shallots, garlic, fish sauce, pepper and pork in large bowl.
2. Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP buon, set cooking me for 10 minutes and press START
(Do not close the lid); cook pork unl browned.
3. Add sugar; cook, srring, unl sugar caramelises. Add the water.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 15 mins. Press START.
5. Remove lid. Serve sprinkled with onion.
47Pork
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