Recipe by BxChick
The idea for this recipe came from the cooking blog "A Year in the Kitchen," but I made some modifications, and converted it to a pressure cooker recipe. The pressure cooker shaved over 2 hours off of the cooking time, and the pork was so tender! The original recipe was inspired by a dish from Chef Michael Symon's restaurant, Lolita, in Cleveland.
Top Review by 16Paws
Made this modified for my electric pressure cooker. I did as written and then cooked on high for 45 minutes. I had used country style ribs cut into chunks and they were fall apart tender. The sauce is so rich and tastes like it simmered all day. Thanks for sharing!
- 1⁄4 cup pancetta, diced
- 2 lbs pork stew meat, cut in 1 1/2 inch cubes
- 1 medium yellow onion, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- 1 cup red wine (not cooking wine)
- 1 (15 ounce) can tomato sauce
- 2 teaspoons italian seasoning
- 1 bay leaf
- salt and pepper
Directions See How It's Made
- Brown the pancetta and pork in 4-quart or larger cooker.
- Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
- Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
- Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
- Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
- Turn off the heat.
- Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
- Serve over rice, pasta, or polenta.