Rice Meat From Pressure Cooker

First peel the onion, then cut it in half, cut each half into strips, then finely chop at right angles.

Put a tablespoon of lard in a saucepan, heat it and then add the onion. Sauté until golden brown, stirring a little at a time.

In the meantime, divide the pork shoulder according to the structure of the meat and cut it into bite-sized pieces (300 g will yield about 6 to 8 pieces, depending on the structure). If a rind is also present, cook it later!

When the onion is steamed golden brown, add the meat and also stir-fry it a little bit all around.

Add the salt and stir, then add the paprika and stir and roast again a little. Attention. Roast only briefly, as some bitter substances are needed! Then immediately deglaze with at least 250-500 ml of water. Put lid on it, close tightly and let it boil up.

When the valve shows appropriate pressure let the meat cook for half an hour! After the cooking time in the pressure cooker, release the pressure, open the lid.

Add rice (1 cup) and water (2 cups), stir. Place lid on top, pressure cook for another 15 minutes. Then let it die down, open, stir and dress.

Arrange the rice meat and serve.

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