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Fantabulous Pressure Cooker Pork Ragout

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5 from 5 reviews

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Ingredients

  • 2 lbs boneless country-style pork spare ribs cut into 1 1/2” cubes
  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 medium yellow onion, cut into small pieces
  • 1 tablespoon garlic, minced
  • 2 1/2 tablespoon tomato paste
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 28 ounces of crushed tomatoes
  • 1 1/4 cups chicken stock (low sodium)
  • 1 teaspoon parsley
  • 8 fresh basil leaves, torn

Instructions

  1. In an Emeril by T-fal CY400052 Nonstick Dishwasher Safe Electric Pressure Cooker, 6-Quart set it to browning.
  2. Add in the oil.
  3. Pat the pork dry and season with salt and black pepper.
  4. When up to temperature for browning place half of the pork in the bottom of your pressure cooker (do not overcrowd).
  5. Brown on all sides ~6-8 minutes.
  6. Add in the onion and stir, cooking until the onion is soft and translucent. ~6 minutes.
  7. Add in the garlic, stir and cook for 1 minute.
  8. Add in the tomato paste, dried basil and red pepper flakes stirring to incorporate.
  9. Cook until you can ‘smell’ the tomato paste cooking. ~30-45 seconds. Make sure you stir this as to not burn it.
  10. Add in 1/2 cup of stock and stir gently scraping up the bits on the bottom of your pan with a wooden spoon or rubber tipped spatula.
  11. Cook for about 2 minutes or until most of the liquid has evaporated.
  12. Add in the rest of the pork, chicken stock and crushed tomatoes.
  13. Place the lid on the pressure cooker, lock and set to High pressure, 20 minutes.
  14. When done immediately shut off the pressure cooker (do not let it go to warm) and allow to release naturally. ~15 minutes.
  15. Remove the lid and using a spoon carefully spoon off the fat at the top of the sauce.
  16. Next turn the pressure cooker back on and set it to browning as you want to thicken the sauce.
  17. Once your machine is up to temperature for browning cook for ~5-7 minutes or until thickened.
  18. Add in the parsley, torn basil and taste for seasoning.
  19. Serve over pasta.

Notes

I HIGHLY recommend this pressure cooker: Emeril by T-fal CY400052 Nonstick Dishwasher Safe Electric Pressure Cooker, 6-Quart

This Pressure Cooker Perfection book ROCKS (my recipe here is a mixture of mine and part of theirs on how to make it in the pressure cooker.

To make in the oven brown your meat in a dutch oven like the instructions and cook at 250 for about 3 hours or until fork tender.

To make in a crock pot, brown your meat and transfer everything to the crock. Cook on low for 7 hours.

Find it online: https://www.thekitchenwhisperer.net/2014/07/12/fantabulous-pressure-cooker-pork-ragout/