Mastering the Multi Function Cooker

s l o w c o o k i n g | 21
vinegar, 1 tablespoon (15 milliliters) soy sauce,
1 teaspoon (5 milliliters) fish sauce and
1 teaspoon (5 milliliters) sesame oil. Let stand for
10 minutes. Cut pocket in pork as directed. Sprinkle
pork with 1 teaspoon (3 grams) kosher salt and
½ teaspoon (1 gram) ground black pepper. Rub
pork inside and out with 3 tablespoons (60 grams)
gochujang paste. Place pork in the Multi-Function
Cooker. Working in the vessel, stuff about one-third
of the kimchee mixture into the pocket. Spread the
remaining mixture over the pork. Cook as directed.
Top with chopped fresh cilantro, if desired.
VARIATION: HUNGARIAN-STYLE PAPRIKA PORK
LOIN WITH POTATOES AND CARROTS
Make as directed, omitting apple stuffing. Substitute
yogurt marinade for sage rub. Make yogurt marinade:
in a large bowl, stir together 1½ cups (337.5 grams)
plain full-fat Greek yogurt, 2 tablespoons
(30 milliliters) fresh lemon juice, 1 tablespoon
(6 grams) smoked paprika, 1 teaspoon (3 grams)
kosher salt, ½ teaspoon (1 gram) ground black
pepper, ½ teaspoon (1 gram) garlic powder,
½ teaspoon (1 gram) onion powder and
¼ teaspoon ground cumin. Do not cut a pocket in
the pork loin. Place pork in the Multi-Function Cooker.
Rub the pork all over with half of the yogurt marinade.
In place of the apple stuffing, add 8 medium carrots
(576 grams) sliced ¼ inch thick, 6 quartered
medium Yukon gold potatoes (1100 grams) and
1 sliced medium onion (150 grams) to the
remaining marinade, stirring to coat thoroughly. Pour
vegetable mixture over pork. Cook as directed.
PRO TIP
Be sure to purchase a pork loin and not a pork
tenderloin (a much smaller and more tender cut of
meat). Pork loin holds up well in this recipe’s long
cook time.