Chicken and Pig

The photo might look like a disaster on a plate, and it is. I was busy woofing down when I decided to take a pic. This is what I call "Chicken and Pig." While wandering the aisles of New Sagaya after church on Sunday, I was truly inspired. I wanted chicken, I wanted ribs. Why not have both? So it's "Chicken and Pig." This isn't necessarily a total low-carb recipe, but it is a pressure cooker recipe.

Chicken and Pig

• 1 pound of chicken drumsticks
• 1-3/4 pound of pork spareribs
• 1 20-ounce can of pineapple slices
• 2 15-ounce cans of tomato sauce.
• 1 tablespoon shredded ginger
• 1 tablespoon minced garlic
• 10 packets of Splenda
• 4 shallots, peeled and quartered
• 3/4 cup cane vinegar, or white vinegar
• Splash of sesame oil

I have this big ol' Chinese meat cleaver. I love it. Anyhow, I cut a rack of spareribs down into individual pieces, that is, I cut each rib apart. I got about a dozen ribs. The ribs weighted about 1-3/4 pounds. I also got four chicken drumsticks, which were about 1 pound total. Mind you, the specific weights are not that important, just get some chicken and some spareribs.

Get out your trusty Fagor Splendid 6-quart pressure cooker (see sidebar and buy one, okay?). Put the pot on medium-high, and add in sesame oil, some garlic, and some ginger. Brown the chicken and the spare ribs a few at at time. Set the browned pieces aside, and as you remove some, add in a little more sesame oil, garlic, and ginger for the next batch.

After all the chicken and spareribs are browned off, slide the pot off the burner, toss in the shallot and brown those up, too. There will be enough residual heat to do the job. After the shallots look nice, pour in the two cans of tomato sauce and return the pan to the hot burner. Open up the can of pineapple, and pour all the pineapple juice into the pot. Cut the pineapple slices into quarters and toss those in the pot. Put all the other stuff but the meat in, too. Stir it up, oh yeah. The stuff in that pot should start smelling pretty good once it starts warming up. Mmm. Add in the chicken and the pork.

Everything is in the pot now, right? Right. Put the lid on the pot, and turn the burner up to high. Turn an adjacent burner to half-power. Once the pressure cooker comes up to pressure, carefully transfer it to the half-power burner, and allow to cook for 10 minutes. Cool off using the cold-water release method. You now got a fine mess of Chicken and Pig. Dump this mess over some steaming rice and whoo, this is what the local folks (from Hawaii) would call "Ono Grinds". Ho.