1 Kg. of Pork shoulder or low-cost pork meat, cut in cubes
1 Large Red onion sliced
2 Cloves of Garlic crushed
1 4cm piece of Ginger, cut in large slices
1 4cm Cinnamon Stick
1 Tablespoon Asian Five Spice mix
1 Teaspoon Szechuan Pepper
5-6 Black Peppercorn
4 Star Anise
1/2 teaspoon Chilli Flakes
2 Tablespoon Thyme
Salt & pepper to taste
3 Tablespoon Honey
1/2 Cup Hoisin Sauce
1/2 Cup Soy Sauce
2 Tablespoon Chili Garlic Sauce, Siracha sauce
3 Tablespoon Ketchup
1 Tablespoon Sesame Oil
1/4 cup of Water
Garnish of Fresh Coriander or Green Scallions finely minced.
2 Tablespoon sunflower oil
In the saucepan of your pressure cooker, saute the pork cubes in the Sunflower oil, until all sides are browned and well coloured.
Pour all the other ingredients in a separate bowl and mix well. Simply pour them all in the pressure cooker and mix well.
Ensure there is enough liquid at the bottom, so the meat does not stick.
Bring the pressure cooker to a boil/steam and when the indicator starts to move up, reduce the heat to a minimum.
Cook for 15-20 minutes and let the meat rest.
Ideal dish to prepare in advance – Simply reheat the preparation when your guests arrive.
The dish, like any curry gets even better the following day.
Serve with a garnish of fresh coriander and scallions – Ideal with Steamed Jasmine Rice.