Name: Roasted Pork With Cranberry Sauce
Yield: 4-6 servings
Ingredients: 600 g pork shoulder; 1/2 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 60 ml Water (divided); 20 g plain flour; 120 g cranberries (frozen); 60 ml Chicken Stock; 20 g Brown Sugar; 1 large chilli (chopped (optional)); 1/4 tsp Salt; 1 pinch ground cloves; 1 tbsp cornstarch + 1 tablespoon water

Roasted Pork With Cranberry Sauce

by Chef Diana

Servings

4-6 servings

Ingredients

600 g pork shoulder
1/2 tsp Salt
1/2 tsp Black Pepper
2 tbsp olive oil
1 tbsp balsamic vinegar
60 ml Water divided
20 g plain flour
120 g cranberries frozen
60 ml Chicken Stock
20 g Brown Sugar
1 large chilli chopped (optional)
1/4 tsp Salt
1 pinch ground cloves
1 tbsp cornstarch + 1 tablespoon water

Instructions

Season pork with salt and black pepper. Set Instant Pot on Saute function.
Add olive oil and sear the pork on all sides until browned. Set aside.
Deglaze with balsamic vinegar and 1 tablespoon water.
Whisk plain flour with remaining water until smooth.
Add into the pot with cranberries, chicken stock, brown sugar, chilli, salt and cloves.
Close and lock the lid.
Set on high pressure and cook for 15 minutes.
Natural release for 10 minutes before removing pork.
Cover pork with foil.
Set Instant Pot to Saute function. Cook the liquid until it starts to boil.
Whisk in the cornstarch slurry to thicken.

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