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Red Curry Braised Pork on Rice
26
Red Roast Pork with Sweet
Potatoes and Chinese Broccoli
For more from Ming Tsai, please visit HSN.com
INGREDIENTS: Serves 4
1 bottle dry red wine
2 cups Shaoxing wine or 1 cup dry sherry
1 cup dark soy sauce
3 cups soy sauce
4 cups water
2 pounds rock candy or dark brown sugar
1 5-inch piece fresh ginger, cut into long
1/4-inch slices
1 head garlic, unpeeled and halved
horizontally
1 bunch scallions, white part sliced into
3-inch lengths, green part sliced
1/8-inch thick
INSTRUCTIONS:
1. Heat your pressure cooker with OPEN SEAR function.
2. Add red wine, Shaoxing wine, dark soy sauce, soy sauce and water and bring to a boil.
3. Add rock sugar, ginger, garlic, white part of scallions, garlic chives, star anise, Thai bird
chilies, cinnamon sticks and tangerine; stir to dissolve sugar.
4. Season pork lightly with salt and pepper and add pork and sweet potatoes to cooker. If
liquid doesn’t cover pork, add more water.
5. Cancel OPEN SEAR function. Ready appliance for pressure cooking as directed and lock
lid. PRESSURE COOK for 40 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.
7. Cancel PRESSURE COOK function. Start OPEN SEAR. With a slotted spoon, remove pork
and potatoes to a platter and cover with foil to keep warm. Add Chinese broccoli to red
roast braising liquid and bring to boil, uncovered. Cook for about 7-10 minutes, until
Chinese broccoli is tender and liquid has reduced to light syrup consistency.
8. Transfer pork and sweet potatoes to a serving platter and surround with Chinese
broccoli. Glaze pork with reduced braising liquid, garnish with scallion greens, and serve
family-style.
1 bunch garlic chives
2 star anise
3 dried Thai bird chilies
2 cinnamon sticks
1 tangerine, washed and halved
8-pound whole, bone-in pork butt
2 large sweet potatoes, unpeeled,
scrubbed, cut into 1-inch rounds
1 bunch Chinese broccoli
Kosher salt and freshly ground
black pepper
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