I “met” Phil over a year ago as we participated in the same cooking forum. He’s an attentive cook and trouble-shooter, so I eventually invited him to proof-read the first pass of the up-coming hip pressure cooking cookbook.
Phil is a graphic designer and photographer (formerly in the record industry now mostly retired) and living in the Monterey Bay area. He claims to own too much kitchen equipment and too many cookbooks (is that even possible!?) and he’s now exploring sous vide and pressure cooking.
In Philip’s own words:
I have been making this steamed dim sum dish for years in the traditional way. When I finally bought a pressure cooker, I adapted my recipe based on the info I found on Ms. Pazzaglia’s website, HipPressurecooking. The advantages of pressure cooking: a cooking time of 15 min. vs. 1 hr.; and the amount of food no longer being limited by the size of my steamer.
|Phil’s Chinese Spareribs with Garlic & Fermented Black Beans (Pressure Cooker Recipe)
I used my 2.5L pressure pan for this recipe, but if I used my 6L pressure cooker, I could easily double or triple the amount of spareribs.
Combine in large mixing bowl:
Then combine with:
Add 250 ml (1 C.) water (the minimum required) to pressure cooker, then add sparerib mixture.
Bring to high pressure, cook for 15 min.
Garnish w/ additional minced green onion and optional cilantro leaves
Recipe and Photos ©Philip Shima
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