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Braised Ginger-Cranberry
Duck “Cassoulet”
12
Braised Pork Belly and
Jalapeno-Pineapple Salsa
For more from Ming Tsai, please visit HSN.com
INGREDIENTS: Serves 4
2 cups naturally brewed soy sauce
½ cup brown sugar
1 cup port
6 large thin slices of ginger
10 smashed cloves of garlic
2 bunches scallions, 3 stalks thinly sliced and rest in 2 inch pieces
2 cinnamon sticks
2 pounds Pork Belly cut into 2x2x2 inch cubes, brined overnight*
2 cups ½ inch dice pineapple from 1 small pineapple
1 green jalapeño, stemmed, minced with seeds
Kosher salt and freshly ground black pepper to taste
INSTRUCTIONS:
1. Preheat your pressure cooker with OPEN SEAR function.
2. Combine all and bring to a simmer, check for avor.
3. Rinse o and dry brined pork cubes. Add to simmering liquid, water to cover,
check for avor and adjust seasoning, as necessary.
4. Cancel OPEN SEAR function. Ready appliance for pressure cooking as directed
and lock lid. PRESSURE COOK for 40 minutes.
5. When nished, carefully turn the PRESSURE RELEASE valve to VENT. When ready
to open, the PRESSURE INDICATOR PIN will have dropped and the lid will turn
without any resistance.
6. Meanwhile, in a small bowl combine pineapple, sliced scallions, jalapeño and
season.
7. On individual pasta plates, place one cube down, top with salsa and sauce.
*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1
quart water, multiply as necessary to fully submerge protein in a large container.
Cover and refrigerate overnight. Rinse under running water before cooking.
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