Month: August 2025

Pancit

INGREDIENTS US CustomaryMetric

  • 4 tablespoonsneutral-flavored oil
  • 8 ounces pork shoulder, belly, or loin cut into ½” cubes
  • 1 pound boneless chicken thighs, cut into 1” cubes, skin optional
  • 1 peeled, julienne medium-sized yellow onion
  • 7 to 8 finely minced garlic cloves
  • ½ teaspoon ground achiote powder, optional
  • 2 peeled, julienne medium-sized carrots, about 1 cup
  • 2 ribs of celery, thinly sliced on a bias, about 1 cup
  • 1 cup sugar snap peas, thinly sliced on a bias
  • 4 cups green cabbage, cut into 1” pieces
  • 3 tablespoons oyster sauce
  • ½ teaspoon granulated sugar
  • 3 tablespoons soy sauce
  • 1 to 2 teaspoons fish sauce, optional
  • 4 cups of chicken broth
  • 8 ounces noodles
  • Add 2 tablespoons of oil to a large wok over medium-high heat and heat until it begins to smoke lightly. Place the pork in the pan, season with salt and pepper, and stir-fry until browned on all sides and cooked through. This will take about 3 to 4 minutes. Set it aside in a large bowl or platter.
  • Next, pour in 1 more tablespoon of oil, add the chicken, season wit
  • Add the remaining oil, turn the heat to high, and add the carrots, celery, snap peas, and cabbage. Gently season with salt, then stir-fry for 90 seconds. Set it aside with the pork, chicken, onions, and garlic.
  • In the wok over medium heat, add the oyster sauce, sugar, soy sauce, fish sauce, and chicken stock, and bring to a simmer.
  • Once simmering, add the noodles and cook, stirring constantly, until they have absorbed all the liquid and are cooked, which takes about 3 to 4 minutes.
  • Add the cooked meat and veggies to the wok and stir until combined.

https://www.billyparisi.com/pancit/#recipe

Instant Pot Refried beans

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 4 large cloves garlic, minced
  • 1 jalapeño, seeds & membranes removed, minced
  • 1 pound (approximately 2 cups) dried pinto beans, rinsed & sorted
  • 1 (4-ounce) can diced green chiles
  • 7 cups low-sodium chicken broth or stock, OR vegetable broth/stock (for vegan)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon cumin
  • ½ teaspoon Mexican oregano, OR regular oregano
  • 1 teaspoon salt, plus addition
  • Measure the olive oil into a 6-quart (or larger) Instant Pot insert and set to the SAUTÉ function. Once the oil is hot, add the onion, garlic, and jalapeño; cook, stirring regularly, for 2 minutes. Press CANCEL after sautéing.
  • Add the beans, green chiles, broth, vinegar, cumin, Mexican oregano, salt, and pepper to the pot; stir to combine. Seal the lid according to the owner’s manual and cook on HIGH pressure for 50 minutes.
  • When the timer is done, allow the pressure to release naturally for 20 minutes, then carefully vent to release the remaining pressure (consult your owner’s manual for more specific instructions). Open the lid and use a ladle to remove as much cooking liquid as possible to a large measuring cup or bowl. Drain the beans into a colander (you can save or discard the remaining liquid), and transfer the beans back to the Instant Pot insert.
  • Use an immersion blender to puree the beans until smooth and creamy, slowly and gradually adding cooking liquid back to the beans until your desired consistency is reached (typically between ½ to 1 cup total liquid). Adjust the seasonings to taste if desired, adding more salt, pepper, and/or vinegar. Serve hot.