Compiled Recipe – Pulled Pork Stew

Pulled Pork Stew

* 2/3 kilo pork, use pigue, cut into large chunks
* salt (to taste)
* ground black pepper (to taste)
* 2 tbsp oil
* 1 tbsp butter
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 can chopped tomatoes (use 400 gram can)
* ½ pork bouillon cube
* ¼ tsp ground cumin
* 1 tsp hot sauce
* 1 tsp liquid smoke
* 1 ½ kilo potatoes, peeled
* ½ cup fresh milk
* ¼ cup butter
* ¼ parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) Season pork chunks with salt and ground black pepper. Heat oil and melt butter in a pressure cooker over medium heat. Sweat onion and garlic until translucent and fragrant. Add pork cubes and sear on all sides. Pour in tomatoes, pork bouillon cube, cumin, hot sauce, liquid smoke and just enough water to cover pork pieces. Bring to a boil then cover and tighten lid. Reduce heat to medium-low once pressurized. Let cook for 45 minutes or until the pork is tender.

2) Meanwhile, place potatoes in a large pot. Pour in enough water to cover, add salt and place over high heat. Bring water to a boil, and cook until potatoes are tender, about 20 minutes. Place milk and butter in a cup and microwave on “high” until butter is melted. Set aside. Drain, then transfer potatoes to a bowl when tender. Add milk and butter mixture and season with salt and ground pepper to taste. Stir in parmesan cheese. Mash until potatoes are smooth. Keep warm.

3) Turn off heat and release pressure from the pressure cooker. Open lid and scoop out pork pieces by batch into a large bowl. Using two forks, shred the pork. Return the shredded pork into the pot. Repeat until all pork is shredded. Bring the mixture back to a boil and reduce liquid. Season with salt and ground pepper, to taste.

4) Scoop mashed potatoes into shallow bowls. Top with a generous helping of pork ragu. Sprinkle with parsley and serve.


Compiled Recipe – Chili Garlic Adobo

Chili-Garlic Adobo

* 2 tbsp canola oil
* 2 cloves garlic, peeled, finely chopped
* 1 kilogram pork pigue, cubed
* ½ cup soy sauce
* ¼ cup vinegar
* 5 cloves garlic, peeled, lightly smashed
* 3 cups chickpea water, or as needed
* 1 ½ tbsp chili-garlic sauce
* black pepper (to taste)

1) In a medium size  pressure cooker over medium heat, heat oil. Add garlic and sauté only until fragrant.

2) Add pork cubes, soy sauce, vinegar, smashed garlic and just enough water to cover. Season with ground black pepper to taste. Bring to a boil. Remove scum that rises to the surface. Cover, then lock lid. Simmer for 20 minutes or until pork is just tender, taking care to release the pressure of pot before opening.

3) Once pork is just tender, add chili-garlic sauce, then bring to a simmer without a lid. Simmer until liquid is reduced into a sauce. Serve with steamed rice and snow peas.