wateras needed to reach “minimum” level of pressure cooker
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Instructions
Cut the pork in manageable, even fist-sized chunks, to move easily inside the pan and increase browning surface.
Melt the butter and lard together in the pan.
With the heat on high, add the pork in batches, moving the pieces around to brown them up on all sides.
Remove the pork from the pan. Add a small amount of the white wine and deglaze the bits of browned pork from the bottom of the pan.
Add all the pork back to the pan, the remaining wine and the spices. Arrange the pieces so that they are at the same level.
If your pressure cooker has a minimum level mark and it hasn’t been reached, complete with water up to this level. Close the pressure cooker lid, and choose the highest pressure setting.
Put it on high heat until the pressure starts. When it starts whistling, turn the heat down to low. Start counting the 30 minutes.
After the 30 minutes under high pressure, turn off the stove. Let the pressure release naturally.
When you open the pan, the pork should be so tender as to be easily smashed with a wooden spoon.
Notes
I used pork tenderloin because it’s easier to find at a reasonable price in the country where I'm living, where all pork is imported (UAE). Pork tenderloin is a very tender and lean cut that shreds easily. This recipe can also be made with pork loin or shoulder, but you should increase the cooking time by 5-10 minutes.These directions are for a stove-top pressure cooker. If you have an electric one, follow the directions of the manufacturer.Check the size of your pressure cooker: for safety and performance reasons, it’s not advisable to fill up by more than two-thirds.