Now, I know I promised a recipe for dumpling wrappers and how to wrap them, and there’s other things I’ve been wanting to write about, BUT something else came up first!
I’ve been fiddling with a recipe for Balsamic Pulled Pork that I’ve been making in the instapot (a wedding present we’ve enjoyed playing with). I finally got it to the point I was happy to serve it to others, which I did last night! I promised when I was done fiddling with the recipe I’d share it. So – here it is. And as a bonus, I’m also writing up something resembling a recipe for the apple-cinnamon cabbage I served with it. Enjoy!
Tanya’s Balsamic Pulled Pork
- 1 tbsp oil
- 8 cloves minced garlic
- 1-1.5kg pork (that’s 2-3lb; I use tenderloin)
- 2 tsp salt
- 1 tsp black pepper
- 1/4 cup balsamic vinegar
- 1/2 cup apple juice
- 2 tsp yellow mustard
- 2 tsp wholegrain mustard
- 2 bay leaves
- 1/4 tsp dried thyme
- 1/4 cup brown sugar
- 2 tsp tapioca starch (or corn starch, etc.)
- 2-4 tbsp extra balsamic vinegar to add later
Turn the Instapot on to Saute setting; brown garlic and pork in oil. Let the pieces of pork sit a while so they get a bit brown, with some crispy bits. Add other ingredients to the pot and mix. Use the Meat setting for 50 mins, then vent steam and shred pork (if it’s ready it will pull apart with a fork). Add extra balsamic to taste and mix well. (If you want a strong vinegar flavour you can add all the balsamic at the beginning, but I found this made it a bit too sharp for my taste.) Then give it another 20-30 mins on the Meat setting, and keep warm until you’re ready to eat.
If you aren’t using an instapot, brown the garlic and pork in a hot pan before transferring to an electric pressure cooker (similar timing), or a slow cooker (will probably need to cook for longer).
Tanya’s Apple-Cinnamon Cabbage
Heat 1-2 tbsp oil in a heavy pan. Rough chop a small cabbage, toss in hot pan. Turn heat to low; add 1/2 cup apple juice, 1 tbsp lemon juice, and a sprinkle of cinnamon powder (no more than 1/4 tsp). Mix well and let simmer, stirring occasionally until tender.