The main advantage to using a pressure cooker in this recipe is that it quickly tenderizes the pork ribs, while at the same time locking in the complex flavors of the 5 spice powder, which gives this dish its authentic flavor. It's sweet and spicy, and sure to be a hit.
cost per recipe: $9.80
The price is determined by the national average.
pounds boneless country-style pork ribs, cut into 1-inch pieces
tablespoon vegetable oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
cup reduced sodium soy sauce
tablespoons packed brown sugar
tablespoons rice wine vinegar
tablespoons Chinese 5 spice powder
Season the pork as desired. Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the pork and cook until well browned, stirring occasionally. Pour off any fat.
Stir in the soup and broth and heat to a boil, stirring to scrape up any browned bits from the bottom of the cooker. Stir in the soy sauce, brown sugar, vinegar and 5 spice powder.
Close and lock the lid. Bring to full pressure over medium-high heat, then reduce the heat to low. Cook for 25 minutes. Remove the cooker from the heat.
Do not open the cooker until the pressure has dropped. Season to taste.