Sisiginspiredporkshoulderovenorpressurecooker Recipes

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

SISIG-INSPIRED PORK SHOULDER (OVEN OR PRESSURE COOKER)

Sisig-Inspired Pork Shoulder (Oven or Pressure Cooker) image

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

Ingredients

1 1/2-2 lbs pork shoulder
2 cups soy sauce (or enough to cover the meat)
3 tablespoons hoisin sauce
3 jalapeno peppers
2 limes
5 garlic cloves
1 teaspoon powdered ginger
3/4 onion
3 tablespoons honey (adjust to taste)
1 teaspoon liquid smoke (optional)
1/2 cup cilantro (garnish)
1 hard-boiled egg (garnish)

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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