COOKS ESSENTIALS K41143, Рецепты

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3½ pounds country spare ribs
3 tablespoons sesame oil
½ cup sherry wine
1 cup beef stock
½ cup guava paste (or guava jelly)
1 clove garlic, minced
2 tablespoons fresh gingerroot, minced
½ cup hoisin sauce
1 scallion, chopped
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
Chinese Style Pork Ribs
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the ribs with salt, pepper and the 5-spice powder. Add the sesame oil to the cooker and
sear the ribs for 8 to 10 minutes. Remove the ribs from the cooker and set aside. Drain the excess
grease from the cooker.
3. Add the beef stock, guava paste, garlic, ginger and hoisin sauce and stir well. Return the ribs to
the cooker and lock the lid in place.
4. Pressure cook on HIGH for 35 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Serve the ribs garnished with the
scallions, sesame seeds and cilantro.
Serves 4 to 6
3 pounds boneless pork shoulder, cut in four chunks
salt and freshly ground black pepper
3 tablespoons olive oil
¼ pound diced un-smoked bacon
1 white onion, chopped
2 carrots, chopped
2 ribs celery, chopped
3 cloves garlic, smashed
1 cup white wine
16 ounces high quality sauerkraut
2 cups beef stock
1 cup applesauce
1 apple, cored and rough chopped
2 teaspoons fennel seed
2 teaspoons dried oregano
1 teaspoon brown sugar
Braised Pork Shoulder with Brown Sauerkraut
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the pork pieces with salt and freshly ground black pepper. Add the oil to the cooker and
sear the pork on all sides for 8 to 10 minutes, until deep brown. Remove the pork from the cooker
and set aside. Drain the oil from the cooker.
3. Add the bacon to the cooker and cook for 5 minutes, stirring occasionally. Add the onion, carrot,
celery and garlic and cook for another 6 to 8 minutes.
4. Deglaze the cooker with the wine, scraping up any brown bits on the bottom. Add the sauerkraut
and cook for 5 minutes, stirring occasionally.
5. Pour in the stock and all the remaining ingredients. Return the pork to the cooker and lock the
lid in place.
6. Pressure cook on HIGH for 40 minutes.
7. Let the pressure drop NATURALLY and carefully remove the lid. For best results, remove the
pork and vegetables with a slotted spoon and use the BROWN setting on the cooker to reduce and
thicken the sauce a little before serving.
Serves 4 to 6