Marinated pork roast from the pressure cooker
Time
Preparation time: 15 min.
Cooking or baking time: 45 min.
Rest period: 48 hours
Total preparation time: 49 hrs.
ingredients
- 750 g of trimmed chop piece
- 1 tsp salt
- ½ tsp pepper
- 3 tsp fat for frying
- 1 cup of sour cream
- 1 tsp cornstarch
- 500 ml of red wine
- 1/8 l of wine vinegar
- 1/8 L broth (instant)
- 1 big onion
- 2 bay leaves
- 2 cloves
preparation
- Make a marinade out of red wine, vinegar, onion cube, bay leaves and cloves and put the meat in it. Marinate for at least 2 days, turn in between.
- Remove the roast and pat dry, rub with salt and pepper.
- Heat the fat in the pressure cooker and fry the roast from all sides.
- Add 2 cups of marinade, seal the pot and allow to stew for 45 minutes at level 2.
- At the end of the cooking time, allow the pot to evaporate under running cold water by simultaneously pressing the control button (located on the side of the lid handle).
- Open the lid, add the broth and add the sour cream.
- Take out the roast, boil the stock at high heat, add the rest of the marinade and thicken with the mixed cornflour.
- Slice the roast and serve with sauce.
- In addition there was with us boiled potatoes and salad. But you can also go potato dumplings, applesauce and cranberries.
Info:
The handling of the pressure cooker was very easy. The lid was very easy to close and open again, just great.
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