Ingredients
3 c. soy sauce
1 1/2 c. dry red wine
1 1/2 c. water
3/4 c. balsamic vinegar
1 lb. dark brown sugar
6 scallions
3 dried red Thai chiles
1 piece fresh ginger
1 head garlic
1 orange
1 cinnamon stick
1 piece boneless pork shoulder
Freshly ground pepper
Preparation
Step 1In an 8-quart pressure cooker, combine the soy sauce, wine, water, vinegar, sugar, scallion lengths, chiles, ginger, garlic, orange and cinnamon stick. Cook over moderately high heat, stirring, until the sugar is dissolved. Season the pork with pepper and add it to the pressure cooker. Close and lock the cooker and bring to full pressure over high heat. Adjust the heat to maintain full pressure and cook for 1 hour or until the pork is very tender. Slowly release the pressure and open the cooker. Transfer the pork to a cutting board and cover with foil.Step 2Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid. Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it. Thinly slice the pork and serve.Step 3Make Ahead: The cooked pork can be refrigerated in the liquid overnight.Step 4Serve With: Steamed Chinese broccoli.
