Showing posts with label pressure cooker. Show all posts
Showing posts with label pressure cooker. Show all posts
Monday, February 4, 2013
Friday, November 6, 2009
It's Fall - Time for Chinese 5 Spice Pork Belly!
So Monday, I'm going to make a pork belly for my client and I'll do it in the pressure cooker...because it's fast and it will free up a burner for the other 4 entrees and side dishes I'm making. Here's what I'll do:
2 pound pork belly
1/2 c soy sauce
2 T sesame seed oil
1 T Chinese 5 spice
1 T minced garlic
1 T minced ginger
Marinade all ingredients for 1 hour in plastic bag. Remove meat from bag and pat dry with paper towel. Turn pressure cooker on brown mode. Place meat fat side down and sear for 5 minutes. Turn and repeat on all sides until nicely browned. Pour marinde into cooker and add 1 cup of vegetable or beef broth. Secure lid and turn cooker on to high pressure and cook for minutes. Quick release. Check meat for doneness. Meat should flake apart with a fork. If it doesn't bring cooker back up to high pressure and cook for another 10 minutes. Quick release again.
Remove meat from cooker, place on platter and tent with foil. Boil liquid until reduced about 5-10 minutes.
Slice meat into serving pieces. I love to serve this over rice noodles sprinkled with toasted sesame seeds and steamed baby bok choy. Drizzle sauce over meat. Mmm...Bon Appetit!
Chef Kathy
www.ChefPlease.com
2 pound pork belly
1/2 c soy sauce
2 T sesame seed oil
1 T Chinese 5 spice
1 T minced garlic
1 T minced ginger
Marinade all ingredients for 1 hour in plastic bag. Remove meat from bag and pat dry with paper towel. Turn pressure cooker on brown mode. Place meat fat side down and sear for 5 minutes. Turn and repeat on all sides until nicely browned. Pour marinde into cooker and add 1 cup of vegetable or beef broth. Secure lid and turn cooker on to high pressure and cook for minutes. Quick release. Check meat for doneness. Meat should flake apart with a fork. If it doesn't bring cooker back up to high pressure and cook for another 10 minutes. Quick release again.
Remove meat from cooker, place on platter and tent with foil. Boil liquid until reduced about 5-10 minutes.
Slice meat into serving pieces. I love to serve this over rice noodles sprinkled with toasted sesame seeds and steamed baby bok choy. Drizzle sauce over meat. Mmm...Bon Appetit!
Chef Kathy
www.ChefPlease.com
Friday, April 10, 2009
Pressure Cooking
Ok, so I'm hooked! Why didn't my mom ever tell me about pressure cookers? I don't think she ever used one. Oh yes, I'm sure you've heard all the horror stories from Aunt Nellie or Grammie Grace about these devices blowing up and chicken parts or all sorts of food stuffs splattered on the ceiling and ALL over the kitchen.
Well, that was years ago and now they've added so many safety devices, you'd be hard pressed to see a new one explode these days. There are two basic types...the traditional stove top and the newer digital. My husband Dan bought me a Cuisinart 6 qt. one for Christmas over a year ago.
Just set and go...walk out of the kitchen. It's amazing...most foods cook up to 70% faster than traditional cooking methods. I can't imagine any mom with hungry mouths to feed NOT to have at least one of these. Cook a whole chicken in less than 15 minutes...make a pot roast in less than 1 hour...and it's so tender and juicy!! The only thing I use my All Clad brazier for any more is to steam mussels. I'll be posting a few of my favorite recipes soon so stay tuned.
And just in case you still don't want to cook for yourself, please visit my site: www.ChefPlease.com.
Well, that was years ago and now they've added so many safety devices, you'd be hard pressed to see a new one explode these days. There are two basic types...the traditional stove top and the newer digital. My husband Dan bought me a Cuisinart 6 qt. one for Christmas over a year ago.
Just set and go...walk out of the kitchen. It's amazing...most foods cook up to 70% faster than traditional cooking methods. I can't imagine any mom with hungry mouths to feed NOT to have at least one of these. Cook a whole chicken in less than 15 minutes...make a pot roast in less than 1 hour...and it's so tender and juicy!! The only thing I use my All Clad brazier for any more is to steam mussels. I'll be posting a few of my favorite recipes soon so stay tuned.
And just in case you still don't want to cook for yourself, please visit my site: www.ChefPlease.com.
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