This guide will be helpful for preparing pork and poultry – two of the most delicious types of meats. As most Americans use these meats in day-to-day recipes, we decided that it would be helpful to construct the following recipe instructions to help you achieve both tastier foods, and to ensure that the meats are properly cooked.
While you don’t have to strictly follow the below preparation instructions, we’ve found that they serve as a great base for both Pork and Poultry. You can use these instructions and then build on top of them to create a flavor that your family will love!
You all know that we’re avid fans of using marinades and sauces to tender up and enhance the flavors of the meats – so go ahead and try something new!
Pork Meat Preparation
Pork meat is very tasty and juicy, it is usually cheaper than bovine meat, and it is notably appropriate for pressure cooker preparation, considering it must always be well done.
- 450gr. of pork meat
- 100gr of onion
- 1/4 liter of milk
- 2 garlic cloves
- Salt and pepper to taste
- Thistle butter.
Brown the piece of pork meat in the pressure cooker, add the minced onion and the garlic. Once browned, add the milk, cover the cooker wait for the steam to escape and place the valve, once it begins ringing count 30 minutes.
After the time has passed open cautiously, remove the meat and pass the sauce through a sieve, season, cover the sliced meat and serve with vegetables.
Poultry Meat Preparation
- 1, 1 1/2 hen
- 150 grams of bacon
- 1 tbsp. of flour
- 1 tbsp. of sugar
- 100 grams of cream
- 2 tbsp. of capers
- Vinegar, salt and pepper to taste
Place the washed hen inside the pressure cooker along with a piece of bacon, fill 2/3 of the cooker’s height with water, place over low flame and wait for it to boil, cover and wait for the steam to come out, place the valve and count 30 minutes.
Meanwhile place the rest of the bacon slices in an oven tray, sprinkle with sugar and bake them on low flame until the sugar melts and the caramel begins to form, turn off and reserve hot in the oven.
When the hen is ready, allow the steam to escape, open and remove from the cooker, sprinkle flour in the remaining broth and bind a kind of veluté, scent with a tbsp. of vinegar and chopped capers mixing until the sauce thickens, add the cream, achieving a velvety sauce. Place the hen on a dish, coat it with this sauce and garnish it with the caramelized bacon.