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When you have a hankering for some pork tum but need it in a hurry, a <a href="/guides-tools/pressure-cookers">pressure cooker</a> is your tool for the task. With as little as 30 minutes of cooking, you can get steaky, fatty, flavor-packed pork. Cook for an hour, and that pig’ll emerge soft and tender enough for all sorts of stewy stuff—think <a href="/recipes/family-meal-david-kinch-s-killer-cajun-gumbo">gumbo</a> and <a href="/recipes/course-9-northwest-pozole">pozole</a>, <a href="/recipes/baked-beans">baked beans</a> and <a href="http://www.saveur.com/dominique-ansel-cassoulet-recipe">cassoulet</a>. The whole thing is ridiculously straightforward. Break out your cooker, add some cooking liquid, salt and pepper, any other seasoning you’re in the mood for, and maybe some fresh herbs. Cook to your desired texture, let the pig cool, and that’s that. From there, you can slice it up to top a fresh salad, tuck it into a banh mi sandwich, or squish it between <a href="/recipes/slider-buns">Slider Buns</a> with <a href="/recipes/red-coleslaw">tangy slaw</a> for a tasty little two-biter. So many ways to pig out, so little time. Good thing our trusty pressure cooker can keep that pork belly coming.