Instructions

Pound the meat, season with salt and pepper on both sides, and coat in plain flour. Sear on both sides in a hot pan with butter and set aside at the bottom of a pressure cooker.

In the drippings, sauté onions and add bacon. When everything turns dark brown, pour in the broth, stir, and pour into the meat pot.

The meat should be completely submerged, add water if needed. Add salt, pepper, and soy sauce, seal, and cook for about 45 minutes.

Remove the meat, add sterilized pickles to the sauce and thicken with a roux made from a bit of cold water and plain flour. Let it simmer for another 10 minutes, season with salt, pepper, and optionally pickle brine, return the meat, and let it heat through.

Serve with your favorite rice. Cook the rice according to your preference or instructions. Enjoy!