Asian-Style Pork Ribs; Pineapple Chipotle Pulled Pork Tacos - Cuisinart CPC-800 Serie Manual Del Usuario

2. Once pressure has released completely, the
red indicator will drop. Remove lid and remove
corned beef and reserve. Strain the liquid and
add back to cooking pot. Discard the solids.
Return the meat to the pot with the baby
carrots, potatoes and cabbage. Secure the lid
and select High Pressure for 5 minutes. When
time expires, use Quick Pressure Release.
3. When ready to serve, transfer the vegetables
to a serving plate and the corned beef to a
cutting board. Thinly
slice the corned beef, against the grain.
If desired, serve with horseradish or whole-
grain mustard. Garnish with chopped parsley.
Nutritional information per serving
(based on 12 servings):
Calories 323 (30% from fat) • carb. 23g • pro. 36g
fat 11g • sat. fat 4g • chol. 100mg • sod. 1278mg
calc. 53mg • fiber 4g

Asian-Style Pork Ribs

Instead of a slow braise in the oven, using the
pressure cooker makes these sweet and savory
ribs fall-off-the-bone tender in no time.
Makes 1 rack or 3½ to 4 cups shredded meat
1 cup hoisin sauce
½ cup soy sauce, low-sodium
1 tablespoon yuzu juice* or fresh lime
juice
1 tablespoon mirin
1 tablespoon fish sauce
1 1- to 2-inch piece of ginger, peeled and
roughly chopped
2 garlic cloves, peeled
½ cup packed light brown sugar
¼ cup plus one teaspoon grapeseed or
canola oil, divided
1 rack bone-in pork ribs (about 2 to 3
pounds), cut into individual ribs
1 cup water
1. Put the hoisin, soy sauce, yuzu juice, mirin,
fish sauce, ginger, garlic, brown sugar and ¼
cup oil in the jar of a blender in the order listed.
Blend on high until completely homogenous.
2. Put ribs in a stainless steel bowl and coat
completely with the marinade. Cover the
bowl tightly with plastic wrap and chill in the
refrigerator overnight.
3. Take the meat from the refrigerator and remove
as much marinade from each individual rib
as possible. Combine 1 cup of the leftover
marinade with 1 cup of water and set aside.
4. Add the remaining teaspoon of oil to the
cooking pot of the Cuisinart
Select Brown. When oil is hot, add the ribs,
about 4 to 5 at a time, until browned on all
sides, about 1 to 2 minutes per side. Remove
and repeat with remaining ribs.
5. Once all meat is browned, scrape up any burnt
or dark bits from the bottom of the pot and
remove. Return all the ribs to the cooking pot
and add the marinade/water mixture. Cover
and lock lid in place. Select Meat/Stew and
set time for 30 minutes. When audible beep
sounds, allow pressure to release naturally.
When pressure is released completely, the red
indicator will drop.
6. Remove lid. Remove the ribs from the oven
and serve with juices.
*Yuzu is a Japanese citrus fruit that is quite sour.
Yuzu juice can be found at Japanese grocery
stores or gourmet shops.
Nutritional information per serving
(based on 4 servings):
Calories 353 (57% from fat) • carb. 14g • pro. 24g
fat 22g • sat. fat 7g • chol. 78mg • sod. 145mg
calc. 40mg • fiber 0g
Pineapple Chipotle
Pulled Pork Tacos
Cutting the pork into smaller pieces before
cooking speeds up the cooking time and
guarantees each bite will melt in your mouth.
Makes about 4 cups
2 pounds pork butt, cut into
2-inch chunks
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
3 garlic cloves, smashed
1 cinnamon stick
¾ cup pineapple juice
¼ cup water
∕ cup ketchup
1
3
1 chipotle, finely chopped
29
Pressure Cooker.
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