Are you looking for a delicious and easy way to cook pork shank? Look no further than your trusty pressure cooker!
With the help of this versatile kitchen appliance, you can create tender and flavorful pork shank dishes in no time. Whether you prefer braised pork shanks with beer or a simple lemon and herb seasoning, the pressure cooker can handle it all.
In this article, we’ll explore different recipes and techniques for cooking pork shank in a pressure cooker. So, grab your apron and let’s get cooking!
How To Cook Pork Shank In Pressure Cooker?
First, let’s start with a basic recipe for cooking pork shank in a pressure cooker.
Ingredients:
– 2 large medium-sized pork shanks
– 1 onion, finely chopped
– 2 garlic cloves, whole
– 2 carrots, chopped
– 2 unpeeled potatoes, chopped
– 1 cup white wine
– 1/4 cup olive oil
– Salt and pepper to taste
– Water
Instructions:
1. Rinse the pork shanks with cold water and place them in the pressure cooker.
2. Add the chopped onions, garlic cloves, carrots, and potatoes.
3. Pour in the white wine and olive oil over the ingredients.
4. Add salt and pepper to taste.
5. Pour in enough water to cover the ingredients.
6. Close the pressure cooker and cook on moderate heat for 1 hour (after it whistles).
7. Transfer the boiled shanks to a deep tray.
8. Peel the potatoes, cut them, and add them to the meat.
9. Mash the rest of the ingredients together to make a sauce and pour it over the shanks and potatoes.
10. Bake the dish for about 30-35 minutes in a preheated 360°F (180°C) oven.
Why Use A Pressure Cooker For Pork Shank?
Using a pressure cooker to cook pork shank has several advantages. One of the main benefits is that it significantly reduces the cooking time. The pressure cooker uses high pressure to cook the meat quickly and evenly, resulting in tender and juicy meat in a fraction of the time it would take to cook it in a regular pot or oven.
Another advantage is that using a pressure cooker is more energy-efficient than traditional cooking methods. The sealed environment of the pressure cooker retains heat and moisture, which means less energy is needed to maintain the cooking temperature.
Additionally, a pressure cooker can help to infuse more flavor into the meat. The high pressure and temperature allow the flavors of the spices and seasonings to penetrate deep into the meat, resulting in a more flavorful and delicious dish.
Finally, using a pressure cooker can also help to preserve the nutrients and vitamins in the meat. The quick cooking time means that fewer nutrients are lost during the cooking process, resulting in a healthier and more nutritious meal.
Choosing The Right Pork Shank For Pressure Cooking
When it comes to cooking pork shank in a pressure cooker, it’s important to choose the right cut of meat. Pork shank comes from the forearm or hind end of a hog and has a large bone in the middle, surrounded by fat that keeps the meat moist and tender. This cut of meat is tough and requires low and slow cooking to get it as tender as possible.
When selecting pork shank for pressure cooking, look for shanks that are well-marbled with fat. This will ensure that the meat stays moist and tender during the cooking process. It’s also important to choose shanks that are similar in size and thickness so that they cook evenly.
If you’re having trouble finding pork shank at your local grocery store, try checking out Asian markets or specialty meat shops. Pork shoulder, butt, or Boston butt can also be used as a substitute for pork shank in pressure cooker recipes.
Basic Pressure Cooking Techniques For Pork Shank
Pressure cooking is a great way to cook pork shank quickly and easily. Here are some basic pressure cooking techniques to keep in mind:
1. Choose the right cut of pork: Pork shank is a great choice for pressure cooking because it is a tough cut that benefits from long, slow cooking. It is also a flavorful cut that can stand up to bold seasonings and sauces.
2. Brown the meat first: Before you start pressure cooking, it’s a good idea to brown the meat first. This will help to seal in the juices and give the meat a nice crust. To do this, heat up some oil in your pressure cooker and brown the meat on all sides before adding any other ingredients.
3. Use enough liquid: When pressure cooking, you need to make sure there is enough liquid in the pot to create steam and build pressure. Generally, you will need at least 1 cup of liquid for every 4-6 ounces of meat.
4. Adjust the cooking time: The cooking time for pork shank in a pressure cooker will depend on the size of the shank and the desired level of tenderness. As a general rule, you can cook pork shank on high pressure for 20-30 minutes per pound.
5. Use natural release: When the cooking time is up, it’s important to use natural release to let the pressure come down gradually. This will help to prevent the meat from becoming tough or dry.
6. Add seasonings and sauces after cooking: Once the meat is cooked, you can add your favorite seasonings and sauces to enhance the flavor. This is also a good time to thicken any sauces or gravies with cornstarch or flour if desired.
By following these basic pressure cooking techniques, you can create delicious and tender pork shank dishes in no time at all!
Recipe 1: Braised Pork Shank With Beer
If you’re looking for a more flavorful and indulgent way to cook pork shank, try this recipe for braised pork shank with beer. The dark, malty beer adds a rich depth of flavor to the dish, while the slow braising method ensures that the meat is fall-off-the-bone tender.
Ingredients:
– 6 pork shanks, rind removed
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 large carrots, peeled and diced into 1/2 inch pieces
– 1 medium onion, diced
– 1 cup assorted mushrooms, such as shiitake, cremini, or king trumpet, washed, stems trimmed and sliced
– 3 cloves garlic, minced
– 2 bottles (12 oz each) dark beer, porter
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 tablespoon tomato paste
– 2 teaspoons chili powder
– 2 teaspoons instant coffee
– 2 dried bay leaves
– 2 sprigs fresh thyme
Instructions:
1. Preheat the oven to 300 degrees F.
2. Season the pork shanks generously with salt and pepper.
3. Heat a Dutch oven over medium-high heat on the stove-top. Add the oil and heat until shimmering.
4. Brown the pork shanks on both sides, working in two batches. With tongs, transfer the shanks to a plate.
5. Add the carrots, onion, mushrooms, and garlic to the Dutch oven and sauté for 5 to 8 minutes.
6. Add the beer, beef broth, and Worcestershire sauce and bring to a boil over high heat. Reduce the heat and simmer until the liquid is reduced by one-third.
7. Stir in the tomato paste, chili powder, coffee, bay leaves, and thyme.
8. Return the pork shanks to the pan and spoon the sauce over them. Cover with the lid.
9. Transfer the Dutch oven with the pork shanks to the oven. Cook for 3 hours or until the pork shanks are tender.
10. Remove the bay leaves and thyme sprigs from the pot.
11. Transfer the pork shanks to a platter or plates. Ladle the gravy over the meat.
12. Serve hot with a side of mashed potatoes or roasted vegetables.
This recipe takes some time but is well worth it for its delicious flavors and tender meat. It’s perfect for a special occasion or a hearty winter meal.
Recipe 2: Lemon And Herb Pork Shank
If you’re looking to add some extra flavor to your pork shank, try this recipe for Lemon and Herb Pork Shank.
Ingredients:
– 6 pork shanks (7 1/2 pounds)
– 6 garlic cloves, minced
– 1 tablespoon salt
– 1 tablespoon black pepper
– 1 tablespoon parsley, chopped
– 1 tablespoon sage, chopped
– 1 tablespoon rosemary, chopped
– 1 tablespoon fennel seeds
– 1 teaspoon red pepper flakes
– Zest of 1 lemon
– Zest of half an orange
– Olive oil
Instructions:
1. In a small bowl, combine the minced garlic, salt, black pepper, parsley, sage, rosemary, fennel seeds, red pepper flakes, and zest of lemon and orange.
2. Using a sharp knife, cut a boneless pork shoulder into a flat piece about an inch thick.
3. Drizzle olive oil over the surface of the meat and rub in the spice mixture.
4. Roll the pork back up and tie with string or butchers netting.
5. Place the shanks on a rack in a 13×9 pan.
6. Bake in a preheated 350°F (175°C) oven for 2-3 hours.
7. After the first 30 minutes, add 1 cup of water to the pan.
8. After another hour, add another cup of water to the pan.
9. Once cooked through (approximately 2 hours), remove from the oven and let it rest for at least 30 minutes.
10. To make the citrus gravy, add butter and flour to a saucepot and stir over medium heat for about 5 minutes to make a roux.
11. Pour the drippings from the roasting pan into the saucepot.
12. Add the juice of 2 lemons and one orange and stir until thickened.
13. Add cream and strain.
14. Slice the pork shank and serve with the citrus gravy.
This Lemon and Herb Pork Shank recipe is sure to impress your dinner guests with its flavorful combination of herbs and citrus.
Recipe 3: Spicy Pork Shank Stew
If you’re looking for a more flavorful and spicy pork shank recipe, this one is for you. This spicy pork shank stew is inspired by the flavors of Spain and is perfect for a chilly day. Here’s how to make it:
Ingredients:
– 4 pork shanks
– 1/2 cup all-purpose flour
– 2 tablespoons chile powder
– 1 tablespoon salt
– 1 tablespoon black pepper
– 4 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 garlic cloves, minced
– 1 cup red wine
– 4 cups chicken or beef stock
– 2 sprigs fresh rosemary
– 2 bay leaves
– 1 teaspoon thyme
Instructions:
1. In a large resealable plastic bag, combine the flour, chile powder, salt, and pepper. Add the pork shanks one at a time and shake to coat thoroughly.
2. In a large skillet, heat 2 tablespoons of olive oil until shimmering. Add two of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep casserole. Wipe out the skillet and brown the remaining two pork shanks in the remaining 2 tablespoons of olive oil.
3. Add the onion, carrots, celery, and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes.
4. Pour the wine and vegetables over the pork shanks in the casserole. Add the stock, rosemary, bay leaves, thyme, salt, and pepper. Tuck the pork shanks into the liquid so that they’re mostly submerged.
5. Cover and cook over moderately low heat for 2 1/2 hours or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid.
6. Transfer the braised shanks to a large deep platter, cover and keep warm.
7. Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes.
8. Spoon off any excess fat from the liquid and pour it over the braised shanks.
This spicy pork shank stew is perfect served with crusty bread or mashed potatoes. Enjoy!