Pressure Cooked some beef ribs. A generous rub of rock salt, ground pepper, and brown sugar. Rubbed it a day ago, froze it, left it to thaw in the chiller. Enough oil to cover the bottom and fry the lower part. Fried seared its bone side for 10 minutes, and hen Pressure cooked it 20mins on high, and 10mins to cool down after heat was turned off. Basically all the water came from the meat itself – super heated in the pressure cooker.
The Pork shoulder was the same rub. Seared-Fried on the skin side for 10mins on high heat. then pressure cooked for 20mins, left to naturally cool and pressure release in 10mins. Placed on a bed of about 200g of fried mozzarella on tomato sauce. (Pix to follow, Google is screwing up right now)
Mozzarella was 2.3kg for 960php (basically 5lbs for 20usd) which is cheap by our standards. Simple grilled cheese sandwich on the side.
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