How to use WMF Perfect Plus Pressure Cooker - My first dish

To test the WMF Perfect Plus Pressure Cooker we just bought last week, I cook stewed-pork shoulder with radish in soy sauce ( kind of popular dish in Asia).

1. Ingredients
- 2-3 pounds of pork shoulder (pork butt, pork belly is ok. I choose pork shoulder because it's less fat), I keep the whole piece but you can cut it into stew-size
- 1 medium radish

- Green onion (it's better to have big Japanese green onion, but the other green onion is ok)
- Sliced ginger
- Garlic: 3 to 5 gloves
- 5-spice powder (any Asian market, even Wholefood sells it):1/2 tea spoon
- Black cardamom: A spice used in cooking Vietnamese Pho (optional)
- 1/2 cups of rice wine (optional)
- 1 spoon of sugar
- Pepper
- Soysauce: 3 spoons, (or you can use 1,5 spoons of soy sauce and 1.5 spoons of thick soy sauce)
- Salt: 1 tea spoon
- Water: 2 cups

  

2. Method
- Marinate pork with pepper, 5-spice powder and a little bit salt for at least 5 minutes
- Heat 2 spoons of oil in the pressure cooker (not cover lid) at medium heat, than add the meat.

- For each side, cook 5 minutes. I know it takes time, but if you cut into smaller pieces, it will be faster.

 - Add ginger, garlic,  Black cardamom, and onion, stir 1 minutes to make fragrance

- Add radish, soy sauce, and water to cover the meat.

- Close and lock the lid, use high heat for 10 minutes or until you see the yellow indicator pop up, then reduce the heat to low medium to make sure the the indicator not over orange color. Cook for 30 minutes after you see the orange indicator.

- After 30 minutes, I turn off the heat and leave it there for 20 minutes.

- Because I cook the whole piece of meat, so when it get cool and stored in refrigerator, I can slice it as thin as I want. It's suitable for ramen  or other soup noodles dish. Or you can reheat the sauce, add chopped garlic, green onion, and cilantro, than cover the meat (after slicing and heating).