Ready Time: 1 hrs 5 mins
Preparation Time: 20 mins
Cooking Time: 45 mins
Serves: 6
Marion Grasby is the creator of Marion's Kitchen Asian food range, which has become one of the most highly regarded gourmet food brands in the Australian market. Marion is also a TV presenter, cookbook author and food journalist.
"The food we eat tells a very personal story about the people we love and the places we go. I'm inspired by one simple passion of bringing the best flavours of Asia to home kitchens around the world."
Ingredients
- 1 tablespoon tomato paste
- ½ cup chinese cooking wine (shaoxing)
- ¼ cup dark soy sauce
- ¼ cup light soy sauce
- ¼ cup brown sugar
- 1 tablespoon vegetable oil
- 1 kg pork shoulder, trimmed of excess fat and cut into 4cm cubes
- 4 cm piece ginger, peeled and sliced into matchsticks
- 4 cloves garlic, roughly chopped
- 2 star anise
- 1 cinnamon stick
- 2 brown cardamom pods, bruised
- 350g fresh thin egg noodles
- 2 small bok choy, thinly sliced
- ½ cup coriander leaves
- 2 long red chillies, thinly sliced
Method
- Place the tomato paste, cooking wine, soy sauces and brown sugar in a bowl and whisk to combine. Set aside.
- Select SAUTÉ/SEAR function and set the timer for 15 minutes. Press START and allow to heat for 3 minutes. Add oil then a third of the pork. Brown for 2–3 minutes on all sides, remove and repeat with remaining pork.
- Add the ginger and garlic and cook, stirring for 20 seconds. Return the pork to the removable cooking bowl with any juices, the prepared sauce mix, spices and 1 cup of water. Stir to combine.
- Select PRESSURE COOK and High pressure. Set timer for 30 minutes. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete open the valve to release all the steam before opening the lid.
- Cook the egg noodles according to packet instructions and divide between 6 serving bowls topped with the bok choy. Divide the pork between bowls and ladle over the broth. Top with coriander leaves and chilli.