Loading ...
Loading ...
Loading ...
Chili Miso Pork Stew
16
Chili Miso Pork Stew
For more from Ming Tsai, please visit HSN.com
CONTINUED:
2. In a medium bowl, combine the paprika and the chili, onion and garlic powders.
Add the 2 tablespoons salt and mix well. Add the pork, toss to coat it well, and
transfer to the refrigerator to avor for at least 1 hour or overnight.
3. Heat your pressure cooker with OPEN SEAR function. Add 1 tablespoon of the
oil and swirl to coat the bottom. Add half the pork and brown on all sides, 4 to 5
minutes. Transfer the pork to a plate and set aside. Repeat with another tablespoon
of oil and the remaining pork.
4. Wipe out the pot and reheat. Add the remaining 1 tablespoon oil. Swirl to coat
the bottom and when the oil is hot, add the onions and sauté, stirring to cook out
some of the rawness about 1 to 2 minutes. Add garlic and the peeled peppers,
return the pork to the pot. Add the stock and bring to a simmer. Place the miso in
a strainer, dip it into the stock, and whisk to dissolve the miso into the soup. Taste
liquid and adjust seasoning with salt and pepper, as needed.
5. Cancel OPEN SEAR function. Ready appliance for pressure cooking as directed
and lock lid. PRESSURE COOK for 30 minutes.
6. When nished, carefully turn the PRESSURE RELEASE valve to VENT. When ready
to open, the PRESSURE INDICATOR PIN will have dropped and the lid will turn
without any resistance. Add the sweet potatoes and edamame into the pot. Re-
secure lid and cook for another 15 minutes.
7. Repeat instructions to release steam.
8. Transfer to individual bowls and serve with the bread.
Loading ...
Loading ...
Loading ...