Pressure Cooker Pork Carnitas Bowls

Prep Time: 15 minutes | Cook Time: 45 minutes

Serving Size: 2-3

Podcast Recommendation: Hidden Brain: The Perils of Power:The psychology behind “power tends to corrupt, and absolute power corrupts absolutely.” – John Emerich Edward Dalberg Acton.

This is a really interesting interview with Prof. Dacher Ketner from Berkeley who looks at the paradox of power. People with higher emotional intelligence/empathy gain power more easily than their brutish counterparts but they lose those empathetic qualities once they feel powerful.

Ingredients:

  • 2-4 lbs Pork Shoulder/Butt, cut into 1.5-2″ cubes
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cayenne pepper
  • 1/2 tablespoon oregano
  • 1 tablespoon fajita seasoning (pro tip: go to World Market for more exotic spices)
  • garlic salt
  • 1-4 jalapenos*, cut in half longways
  • 1-4 serrano peppers*, cut in half longways
  • 1/2 cup water per lb of pork
  • 1/2-1 cube beef bouillon
  • 1 onion, chopped
  • 4 cloves – 1 whole head of garlic, chopped
  • 1/2 cup basmati rice + 1 cup water
  • 1/4 cup tomato sauce or puree (I used puree)
  • canola oil
  • 1 cup black beans
  • Optional Garnishes:
    1. shredded cheese
    2. sour cream
    3. cholula
    4. salsa
    5. pica de gallo

Instructions:

  1. Pour 1-2 tablespoons oil into pot of pressure cooker and set on “saute” setting.
  2. Mix cumin through garlic salt seasonings and coat meat with them.
  3. When oil is sizzling (should only take about a minute for that to start), put the meat into the pot. Be careful to avoid hot oil splatters!
  4. Move meat around to try and brown on all sides (if some sides don’t get browning, that’s not a big deal either).
  5. Add chopped onion and garlic and peppers on top of meat and push around. Let food continue to saute for a few minutes.
  6. Add water and beef bouillon into the pressure cooker.
  7. Put lid on pressure cooker and switch pressure cooker setting from saute to meat/stew and cook on high pressure for 10-12 minutes per pound of meat.
  8. While meat is cooking, prepare the rice. In the wide and shallow pan with lid, heat 1 tablespoon of canola oil on medium high heat. Reduce heat to medium and add dry rice and push around, being careful not to let the rice burn (no brown!!), about 1 minute.
  9. Add water to rice and tomato sauce or puree, reduce heat to low, and put lid on pan. Cook for ~10 minutes, or until liquid has been absorbed from rice.
  10. Push the rice towards the sides, creating an opening in the center where you can see the pan. Add the black beans to the center (this is where the pan is the hottest).
  11. Cook the black beans and rice for an additional 5-8 minutes on medium heat, mixing frequently to prevent rice from sticking to bottom of pan. Once rice and beans are done, turn off the stove but keep the lid on the pan to preserve heat.
  12. Turn broiler on (~450) and once the meat is done in the pressure cooker, put the meat on an aluminum-foil-lined cookie sheet and place on top rack. Broil for 5 minutes.
  13. Plate rice and beans while meat is crisping in the broiler. Add whichever garnishes you’d like.
  14. Top with meat once it’s done and enjoy!

* Choose the number of peppers depends on your spice preference

Recipe adapted from here.

 

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