Shredded Pork Soft Tacos (PCP)

• 1 (4-pound) boneless pork butt roast, trimmed and cut into 2-inch pieces
• 1/2 cup water
• 1 onion, peeled and halved through root end, plus 1 onion chopped fined for serving
• 1 tablespoon minced canned chipotle chile in adobo sauce [Sadly didn't have any on hand.  I used dried pequin chiles instead.]
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• Salt and pepper
• 2 bay leaves
• 1 orange, halved
• 2 tablespoons lime juice, plus lime wedges for serving
• 1/8 (6-inch) corn tortillas, warmed
• Fresh cilantro leaves
• Thinly sliced radishes

Mise en place.

Dump in basically everything except for the lime, cilantro, and radishes.  Cook under pressure for 25 minutes and naturally release pressure.

The results.  Mash up the pork into bite-size pieces, thicken liquid, and season with salt and pepper.

Lovely texture and flavor even with the chipotle though that would've been preferred.  I eventually got sick of eating so many tacos.  As I often do with radishes in this sense, I quick pickled them with lime and kosher salt.

Ziti with Silky Cabbage, Oranges, and Chickpeas (Food Matters Cookbook)

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 fresh hot chile (like serrano or Thai), minced
• 1 medium Savoy or other white cabbage (about 1 pound), cored and shredded
• 2 oranges, 1 juiced and the other peeled and cut into segments or wheels [I supremed citrus for the first time today. Supreming citrus basically means cutting the fruit's flesh entirely away from the membrane.]
• Salt and black pepper
• 8 ounces ziti, preferably whole wheat
• 2 cups cooked or canned chickpeas, drained
• 1/2 cup grated ricotta salata cheese [Couldn't find this at any of the three stores I visited. I just used normal ricotta. Oh well.]
• 2 tablespoons chopped fresh oregano, or 2 teaspoons dried

Mise en place. Nice bed of ice topping the partially defrosted chickpeas that I'll have to conend with.


Cooking garlic and chile over medium heat until they soften.


Add the cabbage and orange juice. Apparently the cabbage takes 1/2 hour to reach very soft.


Finished dish.
It was all right. Better it appeared over subsequent days. I wish the oranges I had were nicer and I could actually find ricotta salata.