Pressure Cooker Spare Ribs

So it's only taken me just about three weeks before I finally got a post up. I've been meaning to write more, but I keep putting it off... you know how that goes. 

I've been very much into my pressure cooker of late. A regular stovetop one, not one of those new dangled electric ones. I did get one for my sister, and she loves it. I say I'll get one, but the stovetop works just fine. Over the weekend I used it on a whole chicken, taking the bone and most of the meat off and leaving a decent portion in the pot for arroz caldo. Before that I made kalua pork, which I've been eating with my salads. Tonight I made ribs.

No real recipe here - cut up the rack of ribs so that they would fit in the pot. Seasoned with salt and pepper. I used beef broth for the liquid. I set a steam bracket inside to keep the ribs out of the broth. High pressure (I think) for about 30 minutes. When it was done, I placed them on a baking sheet lined with foil and slathered both sides with the whiskey sauce I got from O'Brien's. The first floor smells so good, even M the vegetarian mention it. 

Looking foward to lunch tomorrow.

Eat Filipino Food: Adobong Manok (Chicken Adobo)

Now that we've got a Filipino place here in the Capital Region, you should learn a thing or two about some of these dishes you may come across. First up, the staple in any Filipino household - adobo. It's one of those dishes you can make a big batch of and eat it for the entire week (and of course, it gets better with time). Don't confuse this with Spanish versions of adobo... it shares the same name and the use of vinegar, but that's about it.

You can adobo just about anything. Chicken and pork are more commonly seen, and sometimes places will offer a combination of the two. But today we'll just focus on chicken. Ingredients are simple and you probably have them in your kitchen right now:

• Chicken (any cut will do, but since it's just me I stick to drumsticks)
• Onion
• Garlic
• Peppercorns
• Bay Leaf
• Soy Sauce
• Vinegar
• Sugar
• Water



Amounts are really up to you. I like lots of onion and garlic, and go heavy with the peppercorns. Bay leaves, I used two, which is probably plenty. As for the liquid, I used half a cup each of soy sauce and vinegar and added two cups of water. A ratio of that sort should be fine. Add ~1 tablespoon of sugar to the liquid and let it dissolve. Brown the chicken in the pan and remove so you can cook the onion and garlic. When it starts to brown I add the chicken back in, add the liquid, peppercorns, and bay leaves.

Normally you can cook this in a regular pot and it takes less than an hour, but I "fixed" my pressure cooker so cooking time ended up being 10 minutes. While this was going on, big pot of rice was cooking. Because. You just have to.



Pretty sure this will be a weekly addition to my cooking schedule.