Oster 5-Quart Pressure Cooker Instruction Manual page 14

Pork Shoulder with Asian Flavored Glaze
One 2-3-pound piece of boneless
pork shoulder, quartered
1 cup soy sauce
½ cup dry red wine
½ cup water
¼ cup balsamic vinegar
1 cup dark brown sugar
3 scallions, white and light green parts cut
into 2-inch lengths, dark green parts thinly sliced
1. Add the soy sauce, wine, water, vinegar, sugar, scallion lengths, chiles, ginger, garlic, orange
and cinnamon stick to the pressure cooker and set to Browning mode. Cook until the sugar
is dissolved.
2. Season the pork with pepper and add it to the pressure cooker. Cook under pressure for 30-40
minutes or press program indicator for Beef
3. Release steam, lift lid, remove the pork and cover with foil.
4. Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid.
Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes.
Brush a light coating of the sauce over each piece of pork to glaze it.
5. Thinly slice the pork and serve.
Serves 4-6
Lamb Pitas
2½-3 pounds shoulder roast
1 teaspoon lemon pepper
1 teaspoon dry mustard
1 cup chicken broth
1 teaspoon lemon peel, grated
2 tablespoons lemon juice
1 teaspoon rosemary
1. Mix ½ teaspoon lemon pepper seasoning and dry mustard. Rub into meat. Place meat in
pressure cooker.
2. Add broth, lemon peel, lemon juice, rosemary and garlic. Cover; cook under pressure for
30 minutes or press program indicator for Beef
3. Stir together yogurt, cucumber and ¼ teaspoon lemon pepper seasoning. Set aside. Shred
meat. Stuff pitas with meat, cucumber mixture, lettuce, and tomatoes.
Serves 4-6
1 small, dried red Thai chilies
One 2-inch piece of fresh ginger,
thinly sliced
4 large cloves garlic, coarsely chopped
½ orange, quartered
One 4-inch cinnamon stick
Freshly ground pepper
.
3 teaspoons minced garlic
¾ cup plain yogurt
½ cup cucumber, chopped
½ teaspoon lemon pepper
6 lettuce leaves
5 pita breads, halved
2 tomatoes, chopped
.