Stewed Pork Belly With Mui Choy with Pressure Cooker ( Preserved Mustard ) 梅菜猪肉2015-04-08
- Course: Pressure Cooker
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
My sister is a good cook. Her cooking skill is much better than I do. However, when it comes to stewed pork belly with Mui Choy, she has to give credit to my mom as she can’t seem to produce the same taste my mom cooks.
So I got the recipe from my mom too… and I converted the recipe based on method using pressure cooker. I figure to be able to cook a good pot of mui choy pork belly, experience counts throughout the process. Though mine cooking might not be 100% as good as my mom’s cooking, it is still appetizing. If you like to try out my mom’s recipe, here it is….
Method: Cooking With Pressure Cooker
Tips of Using Pressure Cooker…
After locking the lid, always start with high heat. After a few minutes, the red indicating safety valves would lift, there’s when the pressure cooker begin to whistle. Turn to low heat.
Let the pressure cooker release air before you remove the dish to serve!
Check out more info about pressure cooker here!
Buffalo Pressure Cooker saves up to 75% of cooking time. Due to the shorter cooking time, less water is required, vitamins are preserved relatively well during pressure cooking, less seasoning is required. My utility bills has dropped drastically. So I highly recommend the use of Buffalo Pressure Cooker for daily cooking!