Ingredients
Method
1.Using small sharp knife, score pork rind at shallow 1cm intervals.
2.Combine cinnamon, star anise, sauce, rind, juice and the water in 6-litre (24-cup) pressure cooker. Place pork, rind-side up, on oiled wire rack in cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.
3.Release pressure using the quick release method ; remove lid. Remove pork from cooker; strain cooking liquid into small saucepan.
4.Place pork, rind-side up, on wire rack over large shallow baking dish; sprinkle rind with salt. Preheat griller (broiler). Grill pork about 10 minutes or until crackling is browned lightly and crisp.
5.Meanwhile, bring reserved cooking liquid to the boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly. Add choy sum, cook until wilted.
6.Cut pork into six pieces. Serve pork with sauce and choy sum.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.
Note
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