Pressure Cooker Carnitas

(pracovni zkusebni verze - nevyzkouseno)

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

• 1300g boneless pork shoulder roast, cut into 2-inch chunks

• 2 tbsp. olive oil
• 2 tsp. kosher salt
• 1 tsp. ground cumin
• 1/2 tsp. ancho or chipotle chile powder
• 1/2 tsp. black pepper
• 1 onion, sliced
• 3 cloves garlic, smashed with the flat part of a knife
• 2 tsp. dried oregano
• 1 cinnamon stick (3 inch)
• 1 1/2 cups strained fresh orange juice
• 1/2 cup strained fresh lime juice

Directions

1. Whisk together oil, salt, cumin, chile powder, and pepper.
2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
5. Preheat broiler to high with rack 6 inches from element.
6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Pressure Cooker Pho Ga

 

Ingredients

• 2 tablespoons canola or vegetable oil
• 2 medium yellow onions, split in half
• 1 small hand of ginger, roughly sliced
• 1 small bunch cilantro
• 2 star anise pods
• 1 cinnamon stick
• 4 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 small black cardamom (optional)
• 6 to 8 chicken drumsticks (or around 1.2 kg chicken meat with bones)
• 1/4 cup (60ml) fish sauce plus more to taste
• 2 tablespoons rock sugar or raw sugar, plus more to taste
•  
• To Serve:
• 4 servings pho noodles, prepared according to package directions
• 1 small white or yellow onion, thinly sliced
• 1/2 cup thinly sliced scallions
• 2 cups mixed herbs (cilantro, basil, and mint)
• 2 cups trimmed bean sprouts
• Thinly sliced Thai chilis
• 2 limes, each cut into 4 wedges
• Hoisin sauce and Sriracha

Directions

1. 1.
   Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.
2. 2.
   Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 litres of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).
3. 3.
   Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce or salt and sugar if desired.
4. 4.
   To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.
   
   
   
   * makes 1750 ml of broth which is 580ml for 3 portions and 430ml for 4 portions