Vidda
Pressure Cooked Pork
This recipe really showed me how much I've been underestimating pork. Pork is also cheaper than beef right now (2025). Unfortunately for this recipe I use an Instant Pot to help tenderize the meat in a quick amount of time.
| Quantity | Unit | Ingredient |
|---|---|---|
| ~1 | lb | Boneless Pork Shoulder |
| 1 | Clove | Garlic |
| 1 | Big | Orange |
| 5 | Small | Calamansi or lime |
| 1 | Large | Onion |
| Eyeball | Salt | |
| Eyeball | Peppper |
Pictures go here
Pictures go here
Prep instructions
- Cut pork in big chunks. Smaller pieces make it easier tenderize. Easier in this case means it will take less time to cook. Place chunks in a bowl.
- Season pork in salt and pepper. Use a liberal amount to cover the surface of each chunk.
- Squeeze the juices from fruit in the same container the pork is in. Ensure that the seeds are removed since when cooked will become bitter. It won't affect the dish taste wise but you don't want to be blindsided by sudden bitterness.
- Mince garlic add to the pot.
- Marinate overnight.
Cooking instructions - Instant Pot
- Transfer everything to an Instant Pot.
- Slice large onion into thin half moons and add to Instant Pot.
- Use the "Pressure Cooker" setting on "High" mode.
- Set cooking time to 45 minutes.
- Ensure the steam release valve is set to "Seal" and the float valve is pushed to the top.
- After the 45 minutes have passed. Wait an additional 20 minutes.
- Use a long utensil to turn the knob to release the pressure
- Best served with rice and pickled red onions.
Notes and thoughts
Around this time I was really craving Porto's Lechon bowl. Haven't had it in awhile but it still remains in my mind to this day. I would be wary of having mixture that's too acidic otherwise the inside of the pork may end up mushy