I am absolutely blown away...

...by the magic my pressure cooker can do! Tender, succulent meat in just minutes. Wow. Makes me feel like a pro in my own kitchen. ;)

Five spice pork roast

Recipe adapted from Pressure Cooking for Everyone

Ingredients: (makes 6 servings)
1 tbsp vegetable oil
3 lb boneless pork loin, fat trimmed to 1/8 inch, tied
1/2 tsp five spice powder
1/4 tsp salt
1 scallion, chopped
2 tbsp shredded fresh ginger
1 garlic clove, crushed
2 tbsp dry sherry
1 cup chicken broth
2 tbsp Japanese soy sauce
11/2 tbsp cornstarch
Ground pepper to taste
Chopped green scallions for garnish

1. Brown pork roast on all sides for abt 4 mins over medium high heat and transfer to a platter.
2. In a small bowl, mix five spice powder and salt together. Season pork with mixture.
3. Add scallion, ginger and garlic to pot. Stir over medium heat until fragrant, abt 30 secs. Add sherry and stir well. Add stock and return pork to the pot.
4.Cook under high pressure for 30 minutes. Remove from heat and quick release the pressure. Insert meat thermometer in the center of pork roast. It should read 150 F.
5. Transfer roast to serving platter and cover loosely with aluminum foil. Let roast stand for 10 minutes before carving.
6. Let cooking liquid stand for 5 mins. Skim off fat that rises to the surface. Return cooking liquid to medium heat and bring to boil uncovered. Dissolve cornstarch in soy sauce in a small bowl. Stir into boiling liquid and cook until thickened. Season sauce with pepper.
7. Arrange roast on the platter and sprinkle with scallions. Serve immediately with sauce passed on the side.