Cuban Pork Steaks

Cuban Pork Steaks

1-2 Tbs. good olive oil
2 lbs. pork steaks
1 tsp. oregano flakes
1 tsp. ground cumin
1/2 tsp. red pepper flakes
2 Tbs. white wine
2 Tbs. cider vinegar
1/2 cup orange juice
1/2 cup lime juice
1 Tbs. cornstarch, for creating a slurry
Cilantro, for garnish

In a small bowl, combine oregano, cumin, and red pepper flakes; using your fingers, rub this spice blend over the pork steaks; season to taste with salt and pepper. In Electric Pressure Cooker pot, heat oil on browning setting; when oil is hot, add seasoned pork steaks, one or two at a time, working in batches, browning off on both sides, then removing to a platter or bowl. Repeat process with remaining pork steaks until all are browned. Place trivet into pressure cooker pot, then pour in white wine, vinegar, orange juice, and lime juice; add browned pork steaks. Lock pressure cooker lid into place, choose high setting for 8 minutes. When timer goes off, use a natural pressure release for 8-10 minutes. Remove lid and transfer pork steaks from pressure cooker pot to a platter. Use a bit of the sauce in the pc pot for making a slurry – add cornstarch and stir to combine well; pour slurry into liquids in pot and choose simmer setting, cooking until sauce is thickened. Add reserved pork steaks to sauce and warm throughout. Serve pork with sauce, garnished with cilantro alongside Cindy’s Stick of Butter Rice.

Now You’re Cookin’,
Chef Alli

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