Pressure Cooker Honey Orange Pork Recipes
ORANGE PORK BELLY RECIPE BY TASTY
Here's what you need: pork belly, salt and pepper, paprika, oil, onion, garlic, fresh tarragon, honey, soy sauce, white wine, orange, orange juice
Provided by J.J. B
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the pork belly with salt, pepper, and paprika. Then, sear the pork belly on high heat in a pot (pressure cooker if available) until golden on each side.
- Add the onion, garlic and tarragon and let simmer on medium heat for 5 minutes.
- Add the honey, soy sauce, white wine, and orange and juice.
- Pressure cook for 50 minutes OR cover the pot with a lid and put in an oven for 90 minutes.
- Take the pork out of the braising liquid and add the tablespoon of honey.
- Broil on high for 3 minutes.
- Blend the pork braising liquid until smooth.
- Slice the pork belly and serve with the sauce.
Nutrition Facts : Calories 866 calories, Carbohydrate 49 grams, Fat 67 grams, Fiber 3 grams, Protein 15 grams, Sugar 33 grams
PRESSURE COOKER ORANGE GLAZED PORK CHOPS RECIPE - (4.6/5)
Provided by Renna
Number Of Ingredients 12
Steps:
- With lid off, heat oil on high or brown till sizzling, add salted and peppered pork chops and brown on both sides. Add broth, zest, thyme, onion powder to cooker and secure lid. Cook on high for 15 minutes. Release pressure naturally for 10 minutes then quick release and remove chops and rest under foil. Drain and discard all cooking liquid Set cooker on high or brown and whisk all remaining ingredients into cooker to create glaze. Cook just until combined and simmering. Toss chops in glaze before serving.
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- Sprinkle the cubed pork with 1½ teaspoons of salt and ½ teaspoon pepper. In an Instant Pot or other pressure cooker, heat the olive oil over Sauté mode adjusted to high until the oil is shimmering. (Use medium-high heat for a stovetop PC). Sear the pork in three batches; sear each batch until well browned on one side, about 3 minutes, and then transfer the seared pork to a bowl.
- Add the minced onion and garlic to the pot, stir to coat with oil, then sprinkle with ½ teaspoon of salt. Sauté until the onion softens, about 5 minutes, scraping occasionally to loosen any browned bits of pork from the bottom of the pan. Pour the wine into the pot, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.
- Stir in the pork and any juices in the bowl. Pour in the chicken broth (and add ½ teaspoon salt if using homemade broth). Stir in the minced rosemary, oregano, and 1 tablespoon honey. Scrape the bottom of the pot one last time to make sure nothing is sticking.
- Lock the lid and pressure cook at high pressure for 24 minutes in an Instant Pot or other electric PC (use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 20 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes.
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