Pernil suíno na panela de pressão com tempero oriental | Rita Lobo | Cozinha Prática

Rita Lobo teaches how to make PORK LEG IN A PRESSURE COOKER WITH ORIENTAL SEASONING. The pork leg recipe is quick to prepare in a pressure cooker and can be served shredded with a cooking sauce made with ingredients such as: rice vinegar, brown sugar, chili pepper, onion, garlic, and spices. #NhacGNT #PracticalCooking #RitaLobo Ingredients: 600g boneless pork leg 1 onion 1 clove of garlic 1 chili pepper 2 tablespoons brown sugar 1 tablespoon rice vinegar 2 cups water Olive oil to taste 1 bay leaf 1 cinnamon stick 1 star anise 1 teaspoon fennel seeds 1 teaspoon paprika Salt and freshly ground black pepper to taste Preparation: Cut the pork leg into large pieces of about 8 cm — discard any excess fat. Season the meat with 2 teaspoons of salt and pepper to taste. Peel and cut the onion into 1 cm half-moons. Peel and finely chop the garlic. Wash, dry, and cut the finger chili pepper in half lengthwise. With the tip of a knife, scrape out and discard the seeds. Finely chop each half. Tip: To avoid accidents with chili-spiced fingers in your eyes, rub oil or olive oil on your hands after cutting the pepper — capsaicin, the substance responsible for the spiciness, is fat-soluble. Then, wash your hands with soap to remove the oil. Place the pressure cooker (without the lid) over medium heat. When hot, drizzle with 1 tablespoon of olive oil and add the pork leg pieces (without crowding). Let them brown for about 4 minutes on each side. Set the browned pork leg aside on a platter. Keep the pan over medium heat, add 1 tablespoon of olive oil, add the onion, season with a pinch of salt, and sauté for 3 minutes, until wilted. Add the garlic, anise, chili pepper, cinnamon, paprika, fennel seeds, and bay leaf and sauté for 2 minutes. Pour in the vinegar and stir well with a spatula to dissolve the browned bits from the bottom of the pan—they add more flavor to the sauce. Add the sugar, water, season with ¼ teaspoon of salt, and mix well. Return the ham pieces to the pan, cover, and increase the heat. When it starts whistling, reduce the heat and cook for 25 minutes. Note: wait for all the steam to escape before opening the lid. Transfer the ham to a serving dish and, using two forks, shred the pieces. Add the sauce that formed in the pan and serve immediately. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay +Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br