Egg Drop Soup

1 1/2 cups of bone broth or stock
1 large egg
fish sauce (optional, but I always use it to boost umami)
salt
1 scallion, thinly sliced (optional)
cilantro leaves (optional)
hot chili peppers, thinly sliced (optional)

In a small saucepan, bring your bone broth to a rolling boil over medium-high heat. Flavor it with fish sauce and/or salt to taste. Remember: it’s only as savory as you make it.

Crack the egg in a small bowl and season with a few additional drops of fish sauce and a pinch of salt. Whisk well with a fork.

Remove the bone broth from the heat and stir the soup with a heat-proof spatula as you slowly pour in the whisked egg. The egg should cook on contact with the hot liquid even though you’ve removed the saucepan from the heat. The eggs should be soft and wispy rather than overcooked and chunky (ick!).

Transfer the soup to a bowl. (I won’t tell anyone if you use the same bowl that you whisked your egg in.) The soup tastes delicious as-is, but you can fancy it up with your favorite add-ins. My favorite garnishes include sliced spicy peppers (like red jalapeños!), minced scallions, and cilantro leaves.

Pressure Cooker Kalua Pig

3 bacon slices
5 pound bone-in pork shoulder roast
5 peeled garlic cloves (optional)
1½ tablespoons Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon Alaea Red Hawaiian Fine Sea Salt)
1 cup water
1 cabbage, cored, and cut into 6 wedges

Drape three pieces of bacon on the bottom of tge pot. Press the “Sauté” button and in about a minute, your bacon will start sizzling. (If you’re using a stovetop pressure cooker instead, line it with three pieces of bacon, crank the burner to medium, and start frying your bacon.)

Slice the pork roast into three equal pieces. If you’ve got some garlic on hand, use it! With a sharp paring knife, stab a few slits in each piece of pork, and tuck in the garlic cloves.

Carefully measure out the amount of salt you use. For this recipe, follow Judy Rodger’s rule of thumb: use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)

Sprinkle the salt evenly over the pork. As you’re seasoning the pork, you’ll hear the bacon sputtering in the pressure cooker. Don’t forget to flip the slices, and turn off the heat when the bacon is browned on both sides.

Place the salted pork on top of the bacon, keeping the meat in a single layer.
Pour in the water. Check your pressure cooker manual to see what the minimum amount of liquid is for your particular model, and adjust accordingly.

Cover and lock the lid.

If you’re using an Instant Pot, select the “Manual” button and press the “+” button until you hit 90 minutes under high pressure. Once the pot is programmed, walk away.

If you’re using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.

When the stew is finished cooking, the Instant Pot will switch automatically to its “Keep Warm” mode. If you’re at home, press the “Keep Warm/Cancel” button to turn off the cooker and let the pressure come down naturally quicker.

If you’re using a stove-top pressure cooker, remove the pot from the heat. In either case, let the pressure release naturally (which will take about 15 minutes).

Once the cooker is depressurized, check that the pork is fork-tender. If the meat’s not yet fall-apart tender, you can always cook the pork under pressure for another 5-10 minutes to get the right texture.

Transfer the cooked pork to a large bowl, and taste the cooking liquid remaining in the pot. Adjust the seasoning with water or salt if needed.

Chop the cabbage head into six wedges and add them to the cooking liquid.

Replace the lid and cook the cabbage under high pressure for 3-5 minutes. When the cabbage is done cooking, activate the quick release valve to release the pressure.

While the cabbage is cooking, shred the pork. Once the cabbage is cooked, pile it on the pork and serve.

Notes

The leftovers can be kept in the fridge for 4 days or frozen up to several months. Pro-tip: Crisp up the leftover pork in a skillet for a crunchy, porky delight!

courses dinner

Pressure Cooker Carnitas

3 pounds boneless pork shoulder roast
2 teaspoons Diamond Crystal brand kosher salt, more to taste
2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoons crushed dried oregano leaves, preferably Mexican
1 medium orange (I like using Cara Cara)
6 garlic cloves, peeled
1 large yellow onion, peeled and quartered
1 dried bay leaf
1 tablespoon ghee, avocado oil, lard, or favorite high temperature cooking fat (optional)
1 small white onion, finely diced
2 tablespoons cilantro, minced
1 head butter lettuce, leaves removed, washed and spun dry (Siete’s grain-free tortillas are awesome as well.)
2 Hass avocados, peeled and sliced
1-2 radishes, thinly sliced
2 jalapeño peppers, sliced (optional)
1 cup salsa
3 limes, quartered
Instructions

Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes.

Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano. Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.

Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter. Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf.

Cut the bald orange in half and juice it. Pour the juice into the Instant Pot insert and stir to distribute.

Place the insert into the Instant Pot and lock the lid. Make sure the valve on the lid is pointed at the “Sealing” position. Press the “Manual” button and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes).

If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf. Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 3 months).

If you prefer crispy carnitas, heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat.

Grab the pork out of the fridge and dig out the pieces of carnitas. Shred the meat up with your fingers.

Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.

While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.

Last but not least, grab your plate and assemble your own delicious tacos!

Pressure Cooker Ground Beef Chili

1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Kosher salt to taste
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
1/2 cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)

Toppings:
Sliced avocado
Slivered scallions
Finely diced white onions + minced cilantro
Unsweetened coconut yogurt
Lime wedges

Press the sauté button on the and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.

As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.

Cook for 3 minutes, stirring frequently, until the vegetables are softened.

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.

Add in the ground beef along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.

When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).

Combine well to distribute the fragrant spices.

Toss in the drained diced tomatoes, broth, and fish sauce.

Stir everything well, making sure the liquid reaches the bottom of the insert.

Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)

When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.

Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.

Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!