Sisig Inspired Pork Shoulder Oven Or Pressure Cooker Recipes
PRESSURE COOKER SPICY PORK SHOULDER
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.
Provided by Melissa Clark
Categories dinner, lunch, roasts, soups and stews, main course
Time 3h
Yield 10 servings
Number Of Ingredients 26
Steps:
- To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
- Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
- While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
- Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
- While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
- Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
- When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
- Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
SIZZLING PORK SISIG
This is a Filipino favorite. Made up of pork ear, jowls, or head and liver. Egg and mayonnaise are added as optionals.
Provided by Myls7472
Categories Asian
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil pork ear with pepper and salt until tender (tenderness determined if fork can easily pass through). It takes 1-1.5 hours. Add liver on the last minute of boiling. Avoid to over boil the liver.
- Remove ear and liver from the water and let it stand for around 30 minutes.
- Place the ear in aluminum lined tray and broil for 25 minutes. Liver can also be broiled for 10 minutes but make sure not to overdo.
- Chop ears and liver into small pieces.
- Sauté garlic, onion , bell pepper and red chili pepper, add pork ear. Season with soy sauce and kalamansi. Add liver, mix.
- Pour into sizzling plate. Top with fresh egg, mix while still hot. Add mayonnaise if desired.
Nutrition Facts : Calories 1285.5, Fat 102.7, SaturatedFat 40.9, Cholesterol 349.3, Sodium 1181.4, Carbohydrate 9.2, Fiber 1.1, Sugar 2.1, Protein 76.5
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
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