Yes, really. We eat this at least once every 2 weeks. If husband has a craving, we can eat this a few times a week. I buy the cheap cuts of pork. The tougher the better. In this case, there was some pork spareribs on sale. When cooking the old fashioned way, it can take over 2 hours of boiling to get the meat fork tender. With this pressure cooker, the entire cooking and prep time is about 90 minutes. 80 of that, I'm sitting on the couch watching TV or playing clash of clans. LOL
Tools:
Microwave pressure cooker
Mixing cup for water and sinigang mix
Vegetable Peeler
Knife (of course)
Cutting board
Large microwave bowl (I use the crystal wave bowl, pictured)
Ingredients:
3 lbs of cubed pork. Any cut. I've done spareribs, pork butt, pork chops.
1 whole onion, cut in large chunks
1 whole tomato, cut in large chunks
1 baby bok choy, cut in large chunks. (keep the stems separate from the leaves)
2 - 3 carrots, cut in large chunks
Sinigang Mix, any flavor. Our favorite is the Sampalok one.
You can add potatoes if you like also or any mix of veggies you prefer.
Here's what I did:
Place the cubed pork at the bottom of the microwave pressure cooker.
Mix the sinigang mix with water and pour over meat. (For best flavor, let this marinate overnight)
Pop in the microwave for 30 minutes. If you're microwave is higher than 900 watts, adjust power accordingly. This pot was built for use in 900 watt (max) microwaves.
While it is cooking, I prepped and chopped all the veggies. I placed all of the vegetables EXCEPT the bok choy leaves in a separate bowl. Place the bok choy leafy greens in the large microwaveable bowl. I do this to eliminate extra dishes to wash in the end.
After the first 30 minutes of cooking, allow the pot to decompress which takes about 10 minutes. After all the pressure is gone (red valve is down and no more hissing), open the pot. Check your meat and then dump all the veggies (not the leaves) on top of the meat. Put this in the microwave for another 20-30 minutes depending on how soft you want the meat.
After the second round of cooking and decompressing, pour the contents of this hot pot directly on top of the leafy greens. The heat from the meat and soup will cook the leaves by the time you take this bowl to the table.
The reason I use this bowl is so any leftovers can easily be stored away. Less dishes. Less mess.
This yummy dinner was one in about 90 minutes total. If cooked the traditional way on a stovetop, it would've been at least 2 hours or more to get the meat this tender.
When I know I'm going to make sinigang, I like to soak the meat in the sinigang flavoring overnight. The meat tastes great when marinated. If you don't have the time, the meal still tastes fantastic. I've done it both ways.
Enjoy and thanks for reading!
Tools:
Microwave pressure cooker
Mixing cup for water and sinigang mix
Vegetable Peeler
Knife (of course)
Cutting board
Large microwave bowl (I use the crystal wave bowl, pictured)
Ingredients:
3 lbs of cubed pork. Any cut. I've done spareribs, pork butt, pork chops.
1 whole onion, cut in large chunks
1 whole tomato, cut in large chunks
1 baby bok choy, cut in large chunks. (keep the stems separate from the leaves)
2 - 3 carrots, cut in large chunks
Sinigang Mix, any flavor. Our favorite is the Sampalok one.
You can add potatoes if you like also or any mix of veggies you prefer.
Here's what I did:
Place the cubed pork at the bottom of the microwave pressure cooker.
Mix the sinigang mix with water and pour over meat. (For best flavor, let this marinate overnight)
Pop in the microwave for 30 minutes. If you're microwave is higher than 900 watts, adjust power accordingly. This pot was built for use in 900 watt (max) microwaves.
While it is cooking, I prepped and chopped all the veggies. I placed all of the vegetables EXCEPT the bok choy leaves in a separate bowl. Place the bok choy leafy greens in the large microwaveable bowl. I do this to eliminate extra dishes to wash in the end.
After the first 30 minutes of cooking, allow the pot to decompress which takes about 10 minutes. After all the pressure is gone (red valve is down and no more hissing), open the pot. Check your meat and then dump all the veggies (not the leaves) on top of the meat. Put this in the microwave for another 20-30 minutes depending on how soft you want the meat.
After the second round of cooking and decompressing, pour the contents of this hot pot directly on top of the leafy greens. The heat from the meat and soup will cook the leaves by the time you take this bowl to the table.
The reason I use this bowl is so any leftovers can easily be stored away. Less dishes. Less mess.
This yummy dinner was one in about 90 minutes total. If cooked the traditional way on a stovetop, it would've been at least 2 hours or more to get the meat this tender.
When I know I'm going to make sinigang, I like to soak the meat in the sinigang flavoring overnight. The meat tastes great when marinated. If you don't have the time, the meal still tastes fantastic. I've done it both ways.
Enjoy and thanks for reading!
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