Use and Care Manual

RECIPES
BRAISED PORK BELLY
SERVES 4
Ingredients
3lbs. Pork Belly
1 thumb of Ginger, peeled and thinly
sliced
3 stalks of Scallion/Green onion,
chopped into 2″ lengths
4 cloves of Garlic, peeled
4 Star Anise
4 Cloves
1/2 cup Soy Sauce
1/2 cup Dark Soy Paste
1/2 cup Rice Wine or White Wine
1/2 cup Brown Sugar
FOR SCALDING:
2-3 cups boiling water
Follow the "BROWNING" instructions in this manual, add a bit of cooking oil. Saut the
ginger, scallions, garlic, star anise and cloves until fragrant. Cancel "BROWNING."
Using a very sharp knife, slice the pork belly into 1-inch slices. Place them into a
shallow pot or pan and scald them with boiling hot water. Drain and set aside.
Follow the "BROWNING" instructions in this manual and slowly add the rest of the wet
ingredients into the pot and then the brown sugar. Mix everything until the mixture
becomes a thick pasty consistency similar to BBQ sauce. If it s too watery, add more
brown sugar. Cancel "BROWNING."
Back to the pork belly, place each piece into the pressure cooker with the sauce
mixture. Make sure they are thoroughly drenched in the sauce mixture. Ensure all the
pieces are submerged before you shut the lid. Close and lock the lid, program the
pressure cooker for 30-minutes.
When the cooking cycle is complete, let the pressure cooker drop down in pressure
naturally on its own. When it is safe to open the lid, unlock and carefully remove all
the pieces out with a pair of tongs.
The remaining sauce will be a lot more watery now because of juices from the meat.
Reduce the sauce mixture into a nice thick paste. Make a flour roux with a bit of the
liquid ladled out in a little bowl, mix a bit of flour with it until smooth and pour it back
into the pot. You can serve the pork belly over white rice. Ladle the sauce onto the
meat and garnish with chopped green onions.
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HAWAIIAN BBQ CHICKEN
SERVES 4
Ingredients
3lbs. Chicken (Frozen or Fresh; Breast,
Thighs, Wings or Drumettes)
1 Cup BBQ Sauce
2 Cups Diced Pineapples (Canned or
Fresh)
1 Cup Coconut Milk
1 Tbsp Chili Flakes (Or more to taste)
Shredded Coconut (garnish)
Juice of Limes (garnish)
Mix BBQ Sauce, Coconut Milk and Chili Flakes together. In main cooking pot of your
pressure cooker, place the pineapples down at the very bottom. This will be closest
to the heat source and will therefore render out the pineapple juice so the pressure
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