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| Marinaded pork hunks |
Instant Pot Spicy Pork. I had an 8 lb piece of pork that I cut into a 3 lb and a 5 lb hunk. Froze the 3 lb one and cut the 5 lb one up into 4 or 5 chunks as recommended in the recipe.
The pork (below) browned up quite nicely because of the sugar.
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| Thickened spicy pork sauce, yum! |
The sauce has a lovely zip to it owing to the gochujang. The recipe did not specified what kind of soy sauce, and I thought that regular Kikkoman would make it too salty, so I opted for Chinese dark soy, same 1/4 c measure. I also used agave syrup instead of honey and turbinado sugar for the brown sugar. Those were the only swaps I made. Oops, not true, I added some Shao Xing rice wine to deglaze the pot as well as water and 2 glugs of an open bottle of red wine.
The sauce (right) is very dark because of the dark soy sauce. I used it for 2 reasons, 1) it is not as salty as light or regular soy sauce, and 2) it also adds a bit of sweetness. There is a saying in Chinese cooking, dark soy for color, light soy for flavor.
The meat is in the pressure cooker for 90 minutes. Should be wonderfully soft and unctuous.
Then the decision to broil or not needs to be made. There is something to be said for crispy edges but do I want to go thru heating up the oven? Dunno yet.
I opted for broiling. This was a keeper! Husband unit gave it 2 opposable thumbs up! And a snorted, "keep it in the rotation, honey"!
I had pulled out 2 individual bowls of sauce before broiling so that we could add, or not, more sauce. It's the sauce!
Cucumber salad was also quite tasty. It had the cooling effect that it was designed to have by Ms. Clark. In the future, I'd eliminate the sugar, and amp up the vinegar. I know that the sugar is to dampen the heat, but it also removes the tanginess that you'd want in a salad after a spicy meal.
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| cuke salad |
This bottle of Cab Franc is amazing...just perfect with something a bit spicy!
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