BBQ Pancetta in the Pressure Cooker
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A mouthwatering pancetta recipe cooked in a pressure cooker and finished with barbecue sauce for a melt-in-your-mouth experience.
01:05:00 total
Serves 6
medium
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Ingredients
- pancetta - 1250g
- Hellmann's barbecue sauce - 3 tablespoons
- boiling water - 150g
- white wine - 150g
- garlic clove - 1
- rosemary - 3-4 (sprigs)
- thyme - 3 (sprigs)
- salt - to taste
- pepper - to taste
- arugula - watch the video to see (for serving)
- cherry tomatoes - watch the video to see (for serving)
Instructions
- Prepare the Pressure Cooker: Place the pancetta in the pressure cooker. Add wine, water, garlic, rosemary, and thyme.
- Cooking: Add salt and pepper. Close the lid, set the heat to high until the pressure indicator signals, then reduce to low and cook for 50 minutes.
- Post-Cooking: Remove the pancetta, let it cool, then refrigerate. Once chilled, cut into slices.
- Final Touches: Pan-fry the pancetta slices until crispy. Serve with barbecue sauce, arugula, and cherry tomatoes.
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