Last night, I cooked pork belly in the pressure cooker and stir-fried some cabbage. Tonight, I roll it in puff pastry. I was sort of inspired by Lorraine from Not Quite Nigella.
Unctuous pork belly cooked in a pressure cooker with Asian flavours. Served with stir-fried cabbage. 🐖🥬🥢
Hello Reader,
Tonight, I’m cooking pork belly in the pressure cooker and stir-frying some cabbage.
Raw pork belly
Ingredients
Pork belly
Pork belly
Chinese five-spice powder
Master stock
Dry sherry
Soy sauce
Sesame oil
Water
Pressure cooker pork belly and cabbage Stir-fry
Cabbage
Shredded drumhead cabbage
Minced garlic
Minced ginger
Finely chopped shallot
Finely chopped spring onion (white portion)
Julienned carrot
Julienned daikon radish
Monosodium glutamate (MSG)
White peppercorns
Black peppercorns
Coriander seeds
Peanut oil
Sesame oil
Soy sauce
Dry sherry
Cornflour
Water
Coriander
Red chilli
Spring onion
Pressure cooker pork belly and cabbage Stir-fry
Instructions
Pork belly
Add the pork belly, Chinese five-spice powder, master stock, dry sherry, soy sauce, sesame oil, and water to the pressure cooker.
Seal the lid and cook for 30 minutes.
Remove the pork belly and slice with a sharp knife.
Set aside what will not be eaten in this meal and refrigerate.
Cabbage and final plating
Heat a wok
Add in some peanut oil and sesame oil and swirl it around the cooking surface of the wok.
Toss in the aromatic ingredients and cook until fragrant
Add in the cabbage, carrot, and daikon radish and stir-dry
As the cabbage wilts, add in the soy sauce and dry sherry
Stir-fry and add some MSG to taste
Toss in the pork belly strips
Stir-fry the pork into the vegetables
Pound the white and black peppercorns and the coriander seeds in a mortar with your thick heavy pestle. Pound them as hard as you can. Give them a good pounding.
Season further with the pounded pepper and coriander seeds.
If necessary, add a slurry of cornflour, soy sauce, and water to thicken the sauce.
Turn off the heat and add the garnish vegetables
Transfer everything to a bowl
Give thanks to the Lord
Eat with chopsticks and a spoon
If you try this recipe and like it, please let me know.
If you want to see more recipes, check out the food blog Facebook banned, viz., Yummy Lummy.
Tonight I made sous vide salmon and stir-fry cabbage. Check out the recipe at Random Yummy.
Dear Reader,
I hope you’re well. It’s been a while since I’ve posted a short recipe here. I’ve been focused mainly on YummyLummy.com
Sous vide salmon and stir-fry cabbage
Ingredients
Salmon
MSG
Drumhead cabbage
Garlic
Ginger
Shallot
Spring onion
Red chilli
Coriander
Broccoli
Peanut oil
Sesame oil
Soy sauce
White peppercorns
Black peppercorns
Coriander seeds
Instructions
Season a salmon fillet with MSG.
Seal the MSG seasoned salmon in a vacuum bag.
Cook under vacuum (sous vide) at 50 °C for 30 minutes.
When cooked, remove the salmon from the bag and flake it into big chunks.
Shred the cabbage into thin shreds.
Put the cabbage into a bowl.
Pour boiling water over the cabbage and cook until soft.
Drain the cabbage and place it into a bowl of ice water.
Mince the shallot, garlic, and ginger.
Slice the spring onion and red chilli.
Dice the coriander root and stems and place them with the minced shallot, garlic, and ginger. Set aside the leaves and place them with the spring onions and chilli.
Heat a wok.
Add some peanut oil and sesame oil.
Cook the aromatic ingredients until they are fragrant.
Toss in the broccoli florets and stir-fry.
Drain the cabbage.
Toss in the flaked salmon and stir-fry.
Squirt in some soy sauce and add the ground peppercorns and coriander seeds.
Add in the cabbage and toss your wok.
Turn off the heat and add the spring onions, chillies, and coriander leaves.
Readers who got here from Facebook know that I set up this site to try to get past the Facebook ban on Yummy Lummy. I’d appreciate your going to my main food blog and reading this recipe there and please subscribe too 🙂
You nearly received a post about corned silverside tonight, but it’s not to be.
I wanted to make corned beef this weekend and went to find a nice piece of silverside. I couldn’t find one with a decent layer of fat on it.
I came across this lovely piece of brisket, and I thought I might cook it in the pressure cooker.
I’ve usually cooked brisket in the slow cooker; however, I’m in a bit of a pressure cooker frenzy at the moment. I figure it’s worth having a go.
Lovingly sharpen your cook’s knife as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT.
Quarter the onion and potato
Place the beef into the pressure cooker.
Add the peppercorns, barbecue sauce, chilli flakes, and some red wine in a large measuring cup with the beef stock.
Mix everything in the cup.
Pour the contents of the cup into the pressure cooker.
Add in the onion and potato pieces.
Check the seals of the lid of the pressure cooker, place it on the body of the pressure cooker, and set the seal.
Cook the brisket for 1 hour.
While the brisket is cooking, turn on an oven to 180 °C.
Prepare the pumpkin by gently rub a little oil over the pumpkin’s surface, including its skin.
Cook the pumpkin in the oven for about an hour.
Place the broccolini and asparagus into a bowl and douse with olive oil, and season with iodised salt.
When there are ten minutes left for the pumpkin to cook, add the broccolini and asparagus to the oven.
If you want some gravy, go ahead and use the instant kind, no one will judge you. I certainly won’t think less of you. Instant beef gravy is delicious, and it is easy to make, and there is less of a hassle to wash up.
Once the pressure cooker has finished doing its thing, remove the lid and allow the meat to rest in the cooking liquor for 15 minutes.
Remove the potato, onion, and brisket.
Allow the meat to drain a little.
Carve the beef with your sharp cook’s knife. If you’re feeling decadent, cut lusciously thick slices.
Serve everything on a warmed dinner plate and pour a liberal volume of gravy on the meat and vegetables.
Give thanks to God for all things and your daily bread.
Final thoughts
Have you ever cooked a brisket in a pressure cooker?
Do you prefer instant gravy or gravy made from scratch?
What are your favourite vegetables to enjoy with beef?
How has your week been?
My week
My week has been good. It was busy, and I enjoyed some engagements with international colleagues. On the Wednesday and Thursday mornings, I had 6 am meetings, and on Tuesday night, I had an 8 pm meeting. Long days, but rewarding and edifying. I was in discussions with people from India, Japan, the USA, Canada, Switzerland, and the UK.
There was also good news about a friend who had an investigation. Praise God the result was good.
Friday lockdown second breakfast. Happy Friday! 😊 Dobinsons Cherry Danish with custard! Atlas coffee to keep alive 😉
Praise God! It’s Friday!!!
Dobinsons Cherry Danish cut to expose the custard and cherry filling.
Saturday lockdown second breakfast. I love the lushness in my mouth of slightly sweet soft vanilla custard. Lick-able with the tip of my tongue but not dripping, encased in delicate and slightly chewy buttery croissant. Dobinsons custard filled almond croissant and Atlas coffee make for a magnificent marriage in my mouth.
Because Facebook has banned my main food blog, I’d really appreciate if you read this recipe on my main blog, otherwise feel free to read on here.
Last week I was chatting with a friend at work. She’s a “grad”. “Grads” are part of a workplace graduate program common across government departments in states, territories, and the Australian Government.
We were talking about cooking meat dishes, and she mentioned the cost of meat. It’s true; meat is expensive, and I know not everyone can afford to buy it often.
We got to chatting about meat-free options and shared how we both like pumpkin soup made with roast pumpkin.
Take your cook’s knife and honing steel and hone the blade as iron sharpens iron, so a friend sharpens a friend (Proverbs 27:17 [NLT]).
Turn the oven on and set the temperature to 180 °C.
Cut the pumpkin and potato into large chunks. I leave the skins on.
Cut the onion in half.
Spread the pumpkin, potato, and onion on a baking sheet and season with salt. I always used iodised salt because so-called exotic salts like Himalayan pink salt probably contain toxic heavy metals. Iodine is also healthful. Pregnant people and children must have sufficient iodine in their diets to avoid cretinism and intelligence deficits. I also drizzle a little golden syrup over the vegetables to assist with the caramelisation process.
Put the vegetables into the oven for about an hour. Monitor the vegetables to avoid burning them.
When the vegetables are soft, put them into a large saucepan with a cup of vegetable stock, the laksa paste, and bring them to a boil.
With a stick blender and process the vegetables until the soup is smooth.
Add the coconut cream and gently heat it through.
Toast the sourdough bread and apply lashings of Lurpak butter with a trowel of some sort.
Serve the soup in a bowl with the toast. If you wanted to, you could add some cheese to the toast for a cheese toastie which would be a lovely accompaniment.
Give thanks to the Lord for wages to buy food and skills to cook food.
Final thoughts
Feel free to leave a comment in the comments box at the end of this post. I’d welcome your comments.
It’s Sunday, and I’m doing two posts this weekend.
After last night’s pork belly and noodles, I thought I’d use the same template and replace the pork with lamb and the noodles with rice.
If you want to read this recipe on Yummy Lummy, click here.
I’d appreciate if you subscribed to Yummy Lummy if you got here via Facebook 😉
Today was pretty good. After sleeping in (about 5 am), I jumped out of bed and got dressed for a walk. Then I discovered it was raining steadily, so instead, I did some bible reading and praying.
Zoom church was pretty good. Because it’s the fifth Sunday of the month, we had a guest preacher. She’s a chaplain in the Australian Defence Force Academy. We are currently dissecting the Apostles Creed, and Merryn spoke about our belief in the Holy Spirit.
After a couple of work Webex meetings, I watched Battlebots on Netflix. A friend I used to work with knows my favourite animal is the Orca and hers is the Eagle. Via text messaging, we speculated on an Orca bot and an Eagle bot. Can you imagine mighty jaws to crush an opponent and a powerful tail to slap down opponent bots and to flip up on the upswing? A flying drone Eagle bot would be awesome with strong, sharp talons and a powerful beak to pierce armour.
I used a pressure cooker to cook the lamb. You could also use a slow cooker.
Sunday lockdown dinner. Pressure cooker lamb forequarter chops, potato, and mushrooms with fried rice and capsicum.
Ingredients
Lamb forequarter pieces (2)
Star anise (1 star)
Black whole peppercorns (1 tablespoon)
White Onion (1)
Vegetable stock (1 cup)
Sweet sherry (1 cup)
Barbecue sauce (1 vigorous squirt)
Chinese five-spice (1 tablespoon)
Bay leaves (2 or 3 leaves)
Potato (1 cut in half)
Capsicum (I used yellow, green, and red capsicum for colour)
90-second microwave rice
Neutral oil (I used rice bran oil)
Flour
Instructions
Flour the meat and brown it in a hot skillet.
Place the meat into the pressure cooker vessel.
Peel the onion, cut it along a sagittal plane, and cut each half again along a sagittal plane. Separate the layers and put them into the pressure cooker vessel.
Add the star anise, peppercorns, sherry, stock, barbecue sauce, Chinese five-spice, bay leaves, and potato to the meat and onion.
Inspect the lid of your pressure cooker to make sure the gasket is in place. If you don’t clean as you cook, look for foreign debris and remove it. The point of this step is to avoid a pressure leak. The other reason is to prevent a potentially fatal outcome if the escape valve is blocked and the pressure cooker becomes a bomb. Check out what happened at the Boston Marathon a few years ago when a pressure cooker bomb exploded. The carnage was extensive. Don’t be put off by this advice. Pressure cookers are safe if you maintain them correctly.
Put the lid on and seal it closed.
Turn on the heat, achieve cooking pressure, and cook for between 40 and 45 minutes.
Allow the pressure to equilibrium to atmospheric pressure.
Remove the lid.
Pick out the lamb and potato with tongs. You could use your fingers, but I reckon you’ll burn the skin, and the pain will be most unpleasant.
Strain the liquor to remove the solid material. Yes, liquor is the correct word. If you doubt me, look up a good English language dictionary.
Pour the liquor into a small container and keep it in the refrigerator to reuse or grow fungus, whatever happens first.
Cook the rice using microwave radiation according to the instructions for use on the packet.
Heat a wok or a skillet and add some neutral oil. Heat the oil until it’s near its smoking point, and then add in the rice and the slices of capsicum.
Stir fry the rice and capsicum until the rice starts to take on some colour.
The rice should have changed from limp to firm, and the capsicum should have changed from firm to a little soft but not limp. You don’t want limp capsicum, and you certainly do not desire capsicum, which has lost its vibrancy.
Move the fried rice and capsicum to a shallow bowl, and with cooking forceps (or fingers), take the capsicum and bring it to the top of the rice to show it off better.
Add the lamb to finish the presentation.
Thank God for wages to buy food, and thank Him for the skills to prepare and cook food.
Final thoughts
Do you like Battlebots?
What sort of Battlebot would you build and why?
Lamb forequarter chops, potato, white onion, star anise, and bay leaf.
Lamb forequarter chops
Sunday lockdown dinner. Pressure cooker lamb forequarter chops, potato, and mushrooms with fried rice and capsicum.
Sunday lockdown dinner. Pressure cooker lamb forequarter chops, potato, and mushrooms with fried rice and capsicum.
Sunday lockdown dinner. Pressure cooker lamb forequarter chops, potato, and mushrooms with fried rice and capsicum.
Earlier in the week, I made this dish and posted the photo in the Facebook group, “Cooking meals for one”. One of the members, viz., Merryn, suggested I write a post on Yummy Lummy.
I am happy to do this; it makes me giggle though that I’ll not be able to share the post on Facebook because the good people of Facebook have banned Yummy Lummy for breaching its community standards. If you want to read this recipe on Yummy Lummy, click here.
I’d appreciate if you subscribed to Yummy Lummy if you got here via Facebook 😉
I’ve tried to appeal this decision but to no avail. I don’t know what component of the Facebook community standards I breached. Maybe the good people of Facebook don’t like my take on fusion cuisine. Perhaps they didn’t like the videos I used to make and post.
Anyway, there is nothing to be gained by crying over spilled milk. Not to worry, it is what it is, and the way I see it, it’s the good people of Facebook who are missing out!
I used a pressure cooker to cook the pork belly. You could also use a slow cooker.
Saturday lockdown dinner. Pressure cooker cooked pork belly and potato with stir-fried noodles and capsicum.
Ingredients
Pork belly strips cut into rough cubes
Star anise (1 star)
Black whole peppercorns (1 tablespoon)
Onion shallot (1)
Vegetable stock (1 cup)
Sweet sherry (1 cup)
Barbecue sauce (1 vigorous squirt)
Chinese five-spice (1 tablespoon)
Bay leaves (2 or 3 leaves)
Potato (1 cut in half)
Capsicum (I used yellow, green, and red capsicum for colour)
2-minute noodles
Neutral oil (I used rice bran oil)
Instructions
Sharpen your cook’s knife and ponder as always Proverbs 27:17 (As iron sharpens iron, so a friend sharpens a friend.)
With long, firm strokes drawing the blade of your knife towards you (yes, this sounds counterintuitive, but it’s the most efficient way to cut pork belly strips), slice through the meat.
Place the meat into the pressure cooker vessel.
Peel the onion shallot, cut it along a sagittal plane, and cut each half again along a sagittal plane. Separate the layers and put them into the pressure cooker vessel.
Add the star anise, peppercorns, sherry, stock, barbecue sauce, Chinese five-spice, bay leaves, and potato to the meat and onion.
Inspect the lid of your pressure cooker to make sure the gasket is in place. If you don’t clean as you cook, look for foreign debris and remove it. The point of this step is to avoid a pressure leak. The other reason is to prevent a potentially fatal outcome if the escape valve is blocked and the pressure cooker becomes a bomb. Check out what happened at the Boston Marathon a few years ago when a pressure cooker bomb exploded. The carnage was extensive. Don’t be put off by this advice. Pressure cookers are safe if you maintain them correctly.
Put the lid on and seal it closed.
Turn on the heat, achieve cooking pressure, and cook for between 40 and 45 minutes.
Allow the pressure to equilibrium to atmospheric pressure.
Remove the lid.
Pick out the pork belly and potato with tongues. You could use your fingers, but I reckon you’ll burn the skin, and the pain will be most unpleasant.
Strain the liquor to remove the solid material. Yes, liquor is the correct word. If you doubt me, look up a good English language dictionary.
Pour the liquor into a small saucepan and bring it to a boil.
Add the instant noodles to the boiling liquor and cook for 2 minutes.
Strain off the liquor and allow the noodles to drain for a few minutes.
Heat a wok or a skillet and add some neutral oil. Heat the oil until it’s near its smoking point, and then add in the noodles and the slices of capsicum.
Stir fry the noodles and capsicum until the noodles start to take on some colour.
The noodles should have changed from limp to firm, and the capsicum should have changed from firm to a little soft but not limp. You don’t want limp capsicum, and you certainly do not desire capsicum, which has lost its vibrancy.
Move the fried noodles and capsicum to a shallow bowl, and with cooking forceps (or fingers), take the capsicum and bring it to the top of the noodles to show it off better.
Add some of the pieces of cooked belly pork to finish the presentation.
Thank God for wages to buy food, and thank Him for the skills to prepare and cook food.
Final thoughts
Have you experienced problems with a pressure cooker?
Are you afraid of using a pressure cooker?
Do you like pork belly?
What do you think of this dish?
How do you feel about Facebook banning Yummy Lummy?
What’s with the bible verses and the mention of prayers?
I realise I’ve lost a few subscribers because I’ve outed myself (this seems to be the terminology used these days to reveal personal change or orientation or identity). At the beginning of the COVID-19 pandemic, a friend shepherded me back to faith after nearly two decades of life in the wilderness.
Yummy Lummy is still a food blog, but you’ll read about the real me.
If the bible verses, mention of prayer, or the books I’ve been reading cause you to unsubscribe, I don’t mind.
Pork belly strips
Pork belly strips cubed
Pressure cooker cooked pork belly and potato
Pressure cooker cooked pork belly and potato
Saturday lockdown dinner. Pressure cooker cooked pork belly and potato with stir-fried noodles and capsicum.
Saturday lockdown dinner. Pressure cooker cooked pork belly and potato with stir-fried noodles and capsicum.
Saturday lockdown dinner. Pressure cooker cooked pork belly and potato with stir-fried noodles and capsicum.
Regular readers know I set up this blog because Facebook banned Yummy Lummy. This post is also available there.
Dear Reader,
Canberra has entered its second week of lockdown, and I have mixed feelings about lockdown life.
On the one hand, lockdown life has not been too difficult because I’ve kept my routines. On the other hand, I do miss seeing work friends in real life. I have missed attending our church bible study as well as attending church itself.
My routines include my morning walk, morning devotion time, making coffee, cooking breakfast, lunch, dinner, and evening devotion time.
Last Sunday, I attended my first Sunday morning church service by Zoom. It was good. While online church service isn’t the same as being with others, it is COVID-19 safe. It was a bit weird singing, praying, and listening to a sermon online.
Saturday lockdown dinner. Corned beef, lentils, slow cooker vegetables, with Brussels sprouts, and roast pumpkin.
Ingredients
Corned beef
Lentils
Shallot
Red onion
White onion
Yellow capsicum
Red capsicum
Mushrooms
Red wine
Cooking sherry
Worcestershire sauce
Olive oil
Instructions
Slice the shallot, onions, and capsicum and put them into a slow cooker with the mushrooms.
Add a few good slugs of olive oil, Worcestershire sauce, red wine, and cooking sherry.
Cook slowly for six hours.
Remove the vegetables from the slow cooker and put them into a skillet, and add a can of washed lentils.
Cook and combine everything thoroughly.
Remove about two-thirds of the vegetables and lentils and put them into a container for use later in the week.
Add a small tin of corned beef to the skillet and cook with the vegetables and lentils.
Cook until the corned meat starts to caramelise.
Serve with vegetables of your choosing.
Give thanks to the Lord for the job to be able to buy food, the skills to prepare and cook food, ask that He nourish my body and mind, and make me a better disciple.
Final thoughts
Have you experienced lockdown?
How did you find the experience?
Do you have any tips?
Capsicums, onions, and mushrooms.
Saturday lockdown dinner. Corned beef, lentils, slow cooker vegetables, with Brussels sprouts, and roast pumpkin.
Random Yummy 