Pressure Cooker Tender Aromatic Braised Pork with Star Anise Recipe

I bought a chunk of front shoulder cut pork from my local butcher. There are some coloured markings on the skin so I got it removed because I feel uneasy about the colouring seeping into the dish I am going to cook. The meat is a little tough so I need to make tender by using a pressure cooker. It only takes me 30 minute to get the result I want using this wonderful pressure cooker. Normally I would cut the meat into smaller bite sizes but for this recipe it is best to leave the meat as it is. The restaurants normally serve the dish this way!

Ingredients
Pork cut with a little fat, 600 gms
Star anise, 3 pcs
Cinnamon Sticks, 2 pcs
Garlic, 5 cloves
A little white vinegar or lime juice to balance the taste Salt to taste
Sugar, 1 teaspoon
Dark soya Sauce, 1 teaspoon
Light soya sauce, 3 tablespoons
Corn flour, 3 teaspoons
Pepper, a dash
Chinese Shao Sing Chiew (cooking wine), 2 table spoons

Marinade the pork with light soya sauce and corn flour. Then slightly brown it in a pan. Put the pork into a pressure cooker and add water until it covers the meat a little. Put in the star anise, cinnamon sticks, garlic, vinegar, salt, sugar, dark soya sauce, the leftover soya sauce from the meat marinade, pepper and shao shing chiew. Close the pressure cooker lid and click the locking device in place. Make sure that the pressure relief valve on the lid is not block or else pressure built up inside the pot could cause some disaster in you kitchen! Turn on the heat and let it boil for around 30 minutes. Let the pot cool down for around 20 minute then release the pressure by adjusting the pressure relief valve. Serve the Tender Braised Pork with steamed rice.