Crispy Pork Carnitas with Pineapple Salsa (Mini Instant Pot)

Crispy Pork Carnitas with Pineapple Salsa (Mini Instant Pot)
The Instant Pot makes this Crispy Pork Carnitas recipe super quick & easy while cooking in the most delicious Cuban mojo sauce!
Source:
Serves: serves 2-3
Ingredients
  • PORK
  • 1 (2-2 ½ pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
  • salt and pepper
  • ½ tablespoon avocado oil or olive oil
  • 1 batch mojo sauce (see below)
  • for serving: chopped fresh cilantro leaves and fresh salsa
  • MOJO SAUCE INGREDIENTS:
  • ½ cup beer (or chicken stock)
  • ½ head of garlic, cloves separated, peeled and minced
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoons salt
  • ¼ teaspoon freshly-cracked black pepper
  • FRESH PINEAPPLE SALSA
  • 1 cup finely diced fresh pineapple
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup finely diced red onion
  • 1 tablespoon lime juice
  • ½ teaspoon ground cumin
  • ½ jalapeño, seeded and finely diced
  • salt and pepper
Directions
  1. In a medium mixing bowl, prepare the mojo sauce (see below).
  2. Season pork chunks on all sides with salt and pepper.
  3. Click the “Sauté” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is brown on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat.
  4. Pour in the mojo sauce* and toss briefly to combine. Close lid securely and set the vent to “Sealing.”
  5. Press “Meat,” then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.
  6. Cook. Then let the pressure release naturally, about 15 minutes.
  7. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
  8. Turn on the oven broiler to High.
  9. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork and toss to combine. Serve with the Pineapple salsa**
  10. *MOJO SAUCE:
  11. Whisk all ingredients together in a medium mixing bowl until combined.
  12. **PINEAPPLE SALSA:
  13. Toss all ingredients together in a medium mixing bowl until blended. Season with salt and pepper to taste, also adding in extra lime juice if desired.

 

Jumbo Scallops with Bacon Apple relish

Jumbo Scallops with Bacon Apple relish
An absolutely delicious scallop appetiser
Source:
Cuisine: Seafood
Recipe type: Appetiser
Serves: 2 servings
Ingredients
  • For Scallops
  • 2 tbsp vegetable oil
  • 4 large Scallops
  • 2 tbsp Wondra flour*
  • 1 tbsp shallots, minced
  • 1 tbsp chopped thyme
  • 2 tbsp butter
  • 2 tbsp crème Fraiche
  • 1 tbsp Dijon mustard
  • ⅓ cup jam (bacon, onion, Apple, recipe below)
  • ¼ lemon, whole for juice
  • For Bacon,Onion,Apple Relish
  • 1 lb smoked bacon, ground
  • 2 lb onions, minced
  • 2 lb green apple, diced fine
  • Cider vinegar to taste
Directions
  1. To cook the scallops
  2. In a medium sauté bean, heat the oil until it shakes
  3. Season both sides of the scallops with salt and ground white pepper
  4. Dust the scored face of the scallops with Wondra flour and shake away excess
  5. Sauté in the oil on the cut face until caramelized
  6. Drain the oil and add butter and shallots. Sweat over LOW heat until shallots are soft
  7. Add the thyme and baste the scallops in this. Top the scallops with thyme and shallot and hold warm on a separate plate
  8. Sauce
  9. Drain the fat from the pan. Add the crème Fraiche and mustard. Whisk and season to taste
  10. To Make the Bacon, Onion, Apple Relish
  11. Slowly render the bacon until all fat is rendered out but not colored
  12. Add the onions and cook very slowly until caramelised well
  13. Add the apple and cook to consistency of a marmalade
  14. Season to taste with cider vinegar and salt
Notes
*Wondra Flour is Blending Flour
To plate
1. Place warm Bacon, Onion Apple Relish in the centre of the plate add scallops
2. Surround this with the sauce
3. Squeeze ¼ lemon over Scallops

The Bacon Apple Onion Relish can be made ahead and refrigerated

 

 

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