SISIG-INSPIRED PORK SHOULDER (OVEN OR PRESSURE COOKER)
Inspired by Filipino sisig, but this is definitely NOT an authentic dish. Can be cooked in an oven or a pressure cooker. To make the dish less spicy, discard the seeds of the jalapeno peppers.
Provided by Pom Pom
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat on all sides.
- Dice the onion. Put 2 T onion aside for use as garnish later.
- Peel the garlic cloves and flatten (smash).
- Slice the jalapeno peppers.
- Add onions, garlic and peppers to a dutch oven or pressure cooker.
- Cut each lime into 4 wedges and squeeze juice into mixture. Add wedges (including peel) to cooker.
- Add hoisin sauce, soy sauce, powdered ginger and honey.
- Stir to mix the sauce.
- Add browned meat to cooker.
- Bake in preheated 300F oven for 2.5 hours or cook on high pressure (15 lb) in pressure cooker for 35 minutes.
- Let meat rest for 20 minutes.
- Shred meat with forks (or just slice the meat). Serve over steamed rice. Garnish with diced raw onions, diced hard boiled egg and chopped cilantro on top.
Nutrition Facts : Calories 608.9, Fat 32.5, SaturatedFat 11.1, Cholesterol 167.6, Sodium 8370.1, Carbohydrate 34.1, Fiber 3.3, Sugar 20.6, Protein 47.2
PORK BELLY SISIG
This Filipino dish, usually made with pig face and ears, embodies the culture's no-waste philosophy. It's also a labor of love. After the pork is braised and grilled, it's chopped and sautéed until crisp. Chopped grilled chicken livers and aromatics are added and everything is tossed with a mixture of tart calamansi juice, liquid aminos and soy sauce (sisig is derived from an old Tagalog word meaning "to make it sour"). In this version, pork belly fills in for the pig face and ears. It still takes a bit of work to make but is well-worth the effort.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add the pork belly, star anise, bay leaves, 2-inch pieces of scallion, garlic halves, ginger, lemongrass, peppercorns and 2 tablespoons salt to a large pot. Cover with about 3 quarts of water and bring to a boil over high heat. Reduce the heat to a simmer and cook until the pork is tender, about 1 hour. Let cool in the liquid to room temperature. This allows the pork to stay moist and absorb more flavor. Transfer the pork to a cutting board and pat dry.
- Set a grill for indirect cooking and heat to medium-high, about 400 degrees F. Place the pork skin-side down over the indirect heat portion of the grill. Close the lid and cook, until some of the fat is rendered and the skin is starting to crisp, about 20 minutes (see Cook's Note).
- Move the pork to the direct heat portion of the grill. Continue to cook until slightly charred and the skin is crisp, moving the pork when flare-ups occur, 15 to 20 minutes.
- Skewer the chicken livers if using. Lightly brush with vegetable oil and season with salt and pepper.
- Remove the pork from the grill and let cool. Place the livers on the direct heat portion of the grill and cook, turning every 2 to 3 minutes. Cook until firm and well done, about 12 minutes.
- Cut the pork into 1/4-inch cubes and set aside. Finely chop the chicken livers and set aside.
- Combine the calamansi juice, liquid aminos and soy sauce in a small bowl and set aside.
- Preheat a large cast-iron skillet over medium-high heat. Add the butter and pork and cook, continuously stirring and scraping any bits that stick to the pan as the pork begins to crisp, about 10 minutes. Be careful of any fat that splatters from the pan. Discard all but about 3 tablespoons from the skillet. Add the chopped livers, onions and minced garlic and cook, stirring occasionally, until the onions are slightly crispy, 3 to 4 minutes. Stir in the calamansi mixture and cook until slightly reduced, about 2 minutes. Turn off the heat and stir in the Thai chiles and scallions. Serve over jasmine rice.
PORK SHOULDER ROAST IN CIDER-PRESSURE COOKER
A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry).
Provided by Outta Here
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Season the roast with salt and pepper.
- Heat oil in a 10-quart pressure cooker, over med-high heat. Sear the roast on all sides.
- Add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
- Close and lock lid. Bring to pressure (according to manufacturer's instructions for your brand) and cook for 45 minutes at high pressure.
- Release pressure using natural release method. This may take about 10 minutes.
- Remove vegies and roast from pan and keep warm. Mix about 2 tbls flour (or cornstarch) with a little cold water and stir into sauce, cooking until thickened (may take more flour, depending on how thick you want the gravy).
- Carve meat and serve with vegies and gravy.
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