Wolfgang Puck HSN5C_RICECOOKER08 - Manual (Page 13)

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Braised Pork and Apples
This is one of my very favorite recipes. Pork and apples just go
together well and taste good year-round to our family.
2 - 3 servings
INGREDIENTS
1 1/2 pounds pork Boston butt
1 granny smith apple, sliced
1 tablespoon chicken bouillon powder*
6 fresh sage leaves
1 medium spanish onion, sliced
4 cloves garlic
1/4 cup brown sugar
1 cup apple juice
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
kosher salt and fresh pepper, to taste
METHOD
1 Combine all ingredients into the Rice Cooker Pot.
2 Close lid and press COOK for 2 hours or until meat is fall-apart
tender. If meat is not tender after 2 hours, add a bit more apple juice
and press COOK again.
3 Remove meat and taste liquid, adjusting seasoning if necessary. Skim
off excess fat and serve. (It tastes even better the next day.)
*We recommend Maggi brand.
Recipe courtesy Marian Getz
Beer Braised Baby Back Ribs
2 - 3 Servings
INGREDIENTS
1/2 slab baby back ribs, cut in 4 pieces
1/2 teaspoon seasoning salt*
2 teaspoons olive oil
6 ounces beer
1/2 cup stock
3/4 cup barbecue sauce
METHOD
1 Wash the slab of ribs and pat dry. Season with salt rub.
2 Turn rice cooker to COOK and add oil. When hot, add ribs and
brown on meat side.
3 Add beer, stock, and barbecue sauce. Press COOK and let cook
for 1 hour.
SERVING IDEAS
Place steamer basket on top for the last ten minutes with
2-3 small ears of corn.
*If you do not have a favorite seasoning salt, you can blend in equal
proportions of salt, pepper and paprika.
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