Tag: Pork Belly

Pressure Cooker Carnitas

Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!

They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.

This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.

Ingredients:

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 chipotle in adobo, finely chopped
  • 1 teaspoon sauce from chipotle in adobo
  • 1 (3 lb) boneless pork shoulder
  • 1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

For serving:

  • corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
  • pico de gallo
  • lime wedges
  • fresh cilantro, chopped

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Pork Belly Adobo

I’m fairly certain all avid cooks dream of the day they will receive their first piece of Le Creuset cookware or bakeware. Le Creuset products are also a staple on wedding registries. So when I was contacted to help spread the word that a Le Creuset store was opening in the King of Prussia Mall (outside Philadelphia) I absolutely wanted to get the word out. How exciting! I’m pretty pumped to visit it for the first time. The store is near the Macy’s; you can park and enter through the Orange Garage. (Address: 160 N Gulph Road • Suite C226A • King of Prussia, PA 19406)

To celebrate, the Le Creuset store hosted three separate events this past weekend, including bubbles bites with Yellow Springs Farm, a cooking demonstration with chef Ben Thomas, and sweet treats and coffee with Aux Petites Delices and La Colombe.

 

I was also sent a beautiful Rectangular Dish with Platter Lid, which is great for casseroles as well as for marinating in the dish and using the platter to serve.

To try it out, I decided to make a Filipino recipe I’ve been eyeing up for a while: Pork Belly Adobo. The recipe is pretty simple; you marinate the pork belly in a soy sauce marinade, brown the pork, and simmer in the marinade to finish cooking. But the result is fan-tas-tic.

Ingredients:

  • 1 cup low sodium soy sauce
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup brown sugar
  • 1/2 teaspoon black peppercorns
  • 5 pounds boneless pork belly, cut into 2-inch pieces
  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 2 bay leaves
  • 1 1/2 cups water
  • 1/3 cup white distilled vinegar
  • Cooked white rice, for serving

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