Prep time 20 min; pressure cook 45 min; serves 4-6
After surgery, I did a Liberace and went on a shopping spree! When Liberace thought he was going to die, he spent all his money. I actually thought I might die when I was first diagnosed with breast cancer and I asked myself whether there was anything else that I wanted to do if my time was limited. I had been wanting to put a dance studio in my home but had always talked myself out of it because of the expense.
Amazingly, having cancer freed me in my patterns around how I spend money. I promised myself that if I made it through surgery, I would reward myself with that dance studio! I didn’t spend all my money but, I dropped a few G’s because I was so happy to be tumor free.
Because I ordered everything online, I ended up with tons of boxes in my garage from all the deliveries. My garage started to look very cluttered and I began to stress out from the eyesore. Because I was still recovering from my operation, I wasn’t strong enough to break down the boxes by myself. I finally gave in and had to ask for help which is not easy for me–I can be very independent.
My friend Kelli came to my rescue and in return, I fed her this dish. Kelli is also a role model for me as she went through breast cancer herself four years before me. Her willingness to share with me what she went through made a big difference. She told me little things like the tattoo dots that would be put on my chest for radiation alignment put me at ease knowing what to expect.
She also did big things like organizing my medical bills to help me keep track of the deluge of payments from all the treatments and procedures. Most importantly, she could make me laugh.
When I emailed her that I would scream if another person told me to “be strong” she signed her reply to me, “Be string, love Kelli.” Her typo was an accident and it made me LOL!
Kelli’s generosity, kindness, and sense of humor makes her a BFF: Breast Friend Forever!
1lbs pork roast cut into half-inch to three-quarter inch chunks
2 tbs olive oil
2 tbs butter
1 yellow onion chopped
2 tbs paprika
2 tbs corn starch
1 1/2 cup chicken stock
4 tbs Grand Marnier liquor
1/2 cup dry shiitake mushrooms sliced
3 tbs rice vinegar
1-11/2 tbs salt
1/2 cup of sour cream
Soak dried shiitake in 1/2 cup of filtered water and set aside. Set the stove to medium high heat. I no longer use high heat as overheating oils can make the oil toxic and it is easy to burn things. Melt the butter and cook the pork until the outside changes color or about 3-5 minutes. I use the pressure cooker as a pan during these first steps to save time and cleaning up later. Remove the pork and set aside.
Cook the chopped onion with olive oil until soft or about 5 minutes. Stir in the paprika and flour. When the mixture is an even color, add the stock. Stir slowly for 3 to 5 minutes and bring to a boil. Add the browned pork, the liquor, shiitake mushrooms with its liquid, and vinegar. Add the salt and pepper taste.
Put the lid on top of the pressure cooker and cook for 45 minutes at 15 pounds pressure. After about 15 minutes, lower the heat down to medium low. After 30 more minutes, relieve the gas pressure. I like to serve the sour cream on the side so people can stir in as little as they want: I recommend moderation for healthy habits. The pork literally melts in your mouth!