Pressure Cooker Chicharron Food

CHICHARRONES (PORK CRACKLIN'S)

Steps:

• Rub the pork belly with the salt and let sit for 1 hour.
• Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
• In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
• Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.

CHICKEN CACCIATORE (PRESSURE COOKER)

Steps:

• Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
• Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
• Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
• Lock the lid in place.
• Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
• Turn off the heat.
• Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
• Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.