That first hiss from the cooker tells you something good is happening. You remember how that sound kinda fills the kitchen with promise. You feel that little buzz of excitement ‘cause you know things are gonna come together real soon.
The steam cues start building and you notice the pressure build pushing up, making everything inside cook faster than you expect. That’s what makes you come back to the pressure cooker time after time. It’s like this secret shortcut to flavors so deep no ordinary pot could compete.
As the broth depth develops and aroma sneaks out, you realize this ain’t just cooking, it’s an event. You recall how the natural release lets everything settle in gently, like the final bow after a great show. It’s not about rushing no more, you gotta let it finish slow release style – and then you’re ready for some dang good eats.
The Real Reasons You Will Love This Method
- Pressure cooking locks in all that porky flavor while making it tender in no time.
- Steam cues help you know exactly when your dish is hitting its peak without guessing.
- The method gives you a broth depth that’s rich, filling, and perfect for soaking into the rice.
- You get a crispy outside on the pork after frying, while the inside stays juicy and tender.
- Natural release after pressure cooking keeps your meat from getting tough or dry.
Pressure cooking this way brings out such deep flavor! Just like our delicious pressure cooker recipes, this method keeps your meals flavorful and fast. Check out our pressure cooker safety tips to cook confidently every time you use this magic.
Everything You Need Lined Up
- 1 lb pork shoulder, cut into 1-inch cubes
- ½ cup cornstarch
- 2 eggs, beaten
- ¼ cup all-purpose flour
- ½ cup vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- ½ cup pineapple chunks
- 2 tablespoons soy sauce, ⅓ cup rice vinegar, ¼ cup ketchup, ¼ cup sugar, ½ teaspoon salt
You gotta have all these grouped and ready before you start. I like to prep the pork cubes first and get them coated in flour. Then eggs and cornstarch comes next so you get that perfect golden crust later on. Chopping the peppers and onion keeps the wok moves smooth. The pineapple? Adds that sweet surprise punch y’all expect from Chinese cooking.
The sauce ingredients are simple but mighty when combined. Mixing soy sauce, vinegar, ketchup, sugar, and a pinch of salt is what pulls everything together and makes you wanna lick the plate. So make sure those are within arm’s reach or in a small bowl just waiting for ya.
Walking Through Every Single Move
- Coat the pork cubes in flour first. Then dip each piece into beaten eggs, and finally dredge in cornstarch. This triple-step coating is key for that crispy outside.
- Heat vegetable oil in a large pan over medium heat. Fry the pork cubes until they’re golden brown and crispy. Don’t overcrowd or they won’t crisp up right. Once done, remove and drain on paper towels.
- In the same pan, toss in the chopped green and red bell peppers plus the onion. Stir-fry them for about 3 to 4 minutes until they get slightly tender but still keep a bit of crunch.
- Add the pineapple chunks to the pan and stir-fry for another 2 minutes. That little sweet burst is gonna balance the whole dish real well.
- Mix up the sauce by combining soy sauce, rice vinegar, ketchup, sugar, and salt in a small bowl. Give it a good stir till it looks smooth and glossy.
- Pour the sauce into your pan with veggies and pineapple, then bring it to a simmer. You’ll see the steam cues start again as it thickens up.
- Add the fried pork cubes back to the pan. Toss everything carefully so each piece gets coated in that lovely sweet and sour glaze.
- Cook for another 2 to 3 minutes till everything is heated through and the sauce thickens just enough to cling to your meat and veggies. Serve hot with steamed rice and get ready for the yum.
Easy Tweaks That Make Life Simple
- If you’re in a rush, use pre-cut pork shoulder from your store. Saves prep time and you still get great results.
- Swap pineapple chunks for canned if fresh ain’t handy. Just drain first so it don’t water down your sauce.
- Use a non-stick pan for easier cleanup after frying and stir-frying.
- Mix your sauce in advance and keep it in the fridge. Pour it straight in when you’re ready to simmer.
- If your pressure cooker has a slow release option, use it on the natural release step to keep juices locked in good.
When You Finally Get to Eat
You notice the pork’s crispy edges right away, a texture that makes each bite exciting. There’s a nice contrast between the tender inside and the crust outside that hits all the right notes.
The peppers and onions add a fresh snap that cuts through the sweet and sour richness perfectly. You taste that tangy sauce coating everything, making your tongue wanna dance a bit.
And pineapple? It’s like a juicy little surprise popping with sweetness, blending with soy and vinegar so dang well you’re already thinking about seconds before you finish your plate.
How to Store This for Later
- Cool the dish down to room temperature before storing, so you keep that broth depth locked in.
- Use airtight containers and stick ‘em in the fridge. Good for 3 to 4 days, handy for quick meals when you’re short on time.
- For longer storage, freeze portions individually. Wrap in plastic wrap before putting in freezer bags to avoid freezer burn.
- When reheating, thaw overnight in fridge if frozen. Use gentle heat and a splash of water if needed to keep sauce from drying out.
The FAQ Section You Actually Need
- Can I use a different cut of pork? Yeah, you can swap with pork butt or even tenderloin, but watch timing cause tenderloin cooks faster and can dry out.
- What’s the difference between natural release and slow release? Natural release means you let the pressure go down itself without opening the cooker. Slow release is when you manually let out steam gradually to avoid shock to the meat and keep it juicy.
- Can I skip frying the pork? Frying adds that crispy crust that makes this recipe special. But if you gotta save time, bread and bake instead for a similar effect.
- Why is my sauce too thin? Sometimes it needs a few more minutes simmering after adding the pork back. Keep it on heat till you see it coat your spoon the way you like.
- Can I make this dish spicier? Absolutely, add chopped fresh chili or a pinch of chili flakes when stir-frying your veggies for that kick.
- How do steam cues help me? Steam cues tell you when pressure’s built up and cooking is underway. It’s a great signal to start timing and check your progress without lifting the lid too soon.
Dad's Authentic : A Chinese Chef's Secrets
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb pork shoulder cut into 1-inch cubes
- ½ cup cornstarch
- 2 eggs beaten
- ¼ cup all-purpose flour
- ½ cup vegetable oil
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 small onion chopped
- ½ cup pineapple chunks
- 2 tablespoons soy sauce
- ⅓ cup rice vinegar
- ¼ cup ketchup
- ¼ cup sugar
- ½ teaspoon salt
Instructions
Instructions
- Coat the pork cubes in flour first. Then dip each piece into beaten eggs, and finally dredge in cornstarch.
- Heat vegetable oil in a large pan over medium heat. Fry the pork cubes until golden and crispy. Drain on paper towels.
- In the same pan, stir-fry chopped green and red bell peppers with onion for 3–4 minutes.
- Add pineapple chunks and stir-fry another 2 minutes.
- Mix soy sauce, rice vinegar, ketchup, sugar, and salt in a small bowl until combined.
- Pour the sauce into the pan with veggies and pineapple. Simmer until thickened.
- Add fried pork cubes back to the pan. Stir to coat in sauce.
- Cook 2–3 more minutes until heated through and sauce clings to meat and veggies.
