What are pandan leaves?

Pandan leaves are long and have blade-like green leaves. They are also known as screwpine and grow in a tropical climate. It’s most commonly used in Southeast Asian and South Asian cuisine. The leaves truly look like a house plant to those who have never seen this plant in person. 

How are they used?

Pandan is versatile.

Pandan leaves cannot be eaten. Therefore its typically used as a wrap for food for steaming, grilling and infusing the aroma. or to make pandan juice or extract. 

Pandan leaves are commonly used in both sweet and savoury recipes. The attractive and beautiful green colour is used to enhance the esthetics of many desserts. 

Other ways the leaves are used:

• Cakes
• Various puddings
• Rice
• curries
• Drinks
• Desserts

What does it taste like?

To describe the taste of pandan can vary among different taste buds. I would describe pandan as a light citrusy coconut taste with a slight hint of vanilla.

Where to buy?

Fresh or frozen pandan leaves can be bought at your local Asian Supermarket. Fresh leaves will be in located in the produce section among the herbs section. The frozen leaves can generally be found near all the frozen herbs such as chopped lemon grass. This may vary where you live but in bigger cities with a larger Asian population, this can be easily found. On the package look out for an alternative name la dua.

If this is not an option in your local area, search online for it.

What is the difference between pandan juice vs pandan extract vs pandan water?

Pandan extract is the liquid that is squeezed out after blending the leaves with water

Pandan juice is also known as extract and is interchangeably used.

Pandan water is the top portion of the extract that has been left to settle overnight.

Concentrated pandan extract is the bottom portion of the extract after its been left to settle overnight. 

Are there natural pandan health benefits?

There are many health benefits to using pandan leaves in one form or another. Per Healthline, pandan’s health benefits have been long used in non-western traditional medicine. These methods include their natural leaves, fruit, flowers, roots and oil. 

Some of the common benefits include

• Reduce arthritis pain
• Manage blood sugar
• Better oral health 

None of these are truly scientifically tested, but due to the wide use in non-western culture for many years, there is no reason to not give these leaves a try and incorporate it your recipes.

Is there a substitute option?

If the fresh or frozen pandan leaves are not available. The next best option is to use artificial pandan flavouring. This is the closest option you would have to get the flavour however, its not going to be as nearly good as using the real leaves.

If you’re in a pinch and can’t get a hold of pandan leaves or artificial flavour the closest substitute would be a vanilla bean or vanilla extract for the similar sweet and floral notes.

How long can you store the leaves and the juice and extract?

Pandan extract should be used within 48 hours. Freezing and storing the extract unfortunately does not hold the aroma and flavour well. It is recommended to use it right away. Therefore planning out the recipe if you decide to use fresh/frozen pandan to make the extract should be highly considered.

Step-by-step instructions

• – Step 1 – Clean the pandan leaves with water. Ensure to scrub both sides of the leaves.

• – Step 2 – Cut the leaves into 2 inches and place them into the blender. Add the water and blend on high until the pandan leaves is all blended.

• – Step 3 – Pour the blended pandan leaves into a fine mesh strainer and use the back of a spoon to press the juice out.

If you made this Pandan leave extract feel free to let me know!

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Pandan leave extract

This easy pandan extract can help you make fresh and aromatic flavouring and beautiful colouring for any of your recipes that need pandan extract.

Course Dessert, Main Course

Cuisine Asian, Vietnamese

Keyword How to

Prep Time 5 minutes

Equipment

• Blender
• Fine mesh strainer cheesecloth

Ingredients

• 30 g pandan leaves
• ½ cup water

Instructions

• Clean the pandan leaves with water. Ensure to scrub both sides of the leaves.
• Cut the leaves into 2 inches and place them into the blender. Add the water and blend on high until the pandan leaves is all blended.
• Pour the blended pandan leaves into a fine mesh strainer and use the back of a spoon to press the juice out. 

The post What are pandan leaves? How to make pandan extract appeared first on CookwithChung.

Mexican pork carnitas is always my go-to when I hit up Chipotle. If I’m not close to a Chipotle and I’m having a strong craving for some Mexican pork carnitas this is the recipe I use to make them. It’s a huge hit with my girls and they have so many different ways to enjoy this. The juices from cooking the pork shoulder can be added to make it juicy. The spices and orange juice help cook the pork shoulder until it falls apart.

Instant Pot Pork Carnitas Recipe

Time is of the essence in my household. With three little ones running around and both parents working any meal that cuts the time by a fraction is already getting my attention. I use the Instant Pot to make this and it saves me time and money from having to order take-out from Chipotle!

Instead of 5-8 hours on the stovetop, this recipe can be made in under 2 hours.

The Instant Pot gives me the set-it and forgets it while I can meal prep on Sundays and make enough for leftovers for the next day’s dinner, or an easy-to-make lunch. I also use the Instant Pot to make Korean Pork Bone Soup. It’s also great for freezing leftovers. What is great about it is it gives if not the same but even better results than slow cooking it on the stovetop.

What is Carnitas meat?

Carnitas is made with pork shoulder also known as a pork butt. This cut of pork renders the best juicy and tender carnitas due to the higher fat content. There is a good amount of fat to keep this juicy, full flavoured and fall apart tender.

Carnitas are also known as the Mexican version of pulled pork without the BBQ sauce.

Why We Love This Recipe

So many reasons to love this recipe!

1. Easily to make in the Instant Pot and can make a big portion for leftovers or for freezing for meal planning
2. Kids love this recipe. It can be served for the school lunches easily
3. So many different ways to enjoy this pork carnitas. Simple taco, burrito bowl, burrito salad or in burrito.
4. If you want to turn this into pulled pork you can add some nice homemade or store-bought BBQ and it changes the taste easily.

What toppings go on Carnitas Taco?

The list is endless and can be personalized for everyone’s taste. However, my easy go-to toppings are:

• Diced onions. Gives it a great crunch and has a deep but not-so-strong flavour and is great for serving raw.

• Chopped Fresh Cilantro. Adds color and fresh citrusy flavor.

• Pico de Gallo. Make your own or use store-bought Pico de gallo.

• Sour Cream. Personally, sour cream makes any dish elevated. My girls love it and it adds creaminess and binds all the flavours together.

• Shredded Cheese. Cheese is a must! Everything tastes better with cheese. I go with the marble cheese and it’s a major hit with my girls as well.

• Lime wedge. Squeeze a bit of fresh lime juice. 

• Guacamole. Homemade or store-bought works great.

• Avocados. If tight on time slice up some avocado and add it. My youngest loves avocado and it also adds a nice creamy texture.

The options are endless with carnitas. This dish allows everyone in the family to add whatever they want and each taco will taste amazing.

If you want to keep it real simple even pork carnitas wrapped in corn or flour tortilla with some chopped onions and cilantro works perfectly. Simple sometimes is the best on a busy weekday night! This is how they are served on the streets in Mexico. Check out the easy chicken taco recipe if you are looking to cook up a few protein options.

Different ways to serve Carnitas

What I love about Instant Pot Pork Carnitas is that this can be made and served in various ways. 

Carnitas can be served up in a corn or flour tortilla with all the toppings that were mentioned above.

Like Chiptole you can serve this up on a salad bowl or taco bowl. Add some rice, beans, Pico de Gallo, guacamole, stir-fried veggies, sour cream, shredded cheese and chopped romaine lettuce.

Make a burrito! This can be wrapped up in a large tortilla wrap and devoured on the go. You can use the same toppings that were noted above and wrap them up.

Is there a difference between Carnitas and Pulled Pork?

Both of these dishes are popular in their respective ways from different regions.

Carnitas are native to Mexico and use juice from oranges, cumin, dried oregano, onions and garlic to flavour. Pork shoulder is used and is slow cooked in lard. This allows all the spices and herbs to flavour the pork shoulder and the lard keeps it moist and juicy. 

Pulled pork is a dish popularized in America. The pork is generally a whole cut of meat and is slow-cooked, baked in the oven or smoked. The pork is shredded and topped with BBQ sauce. Pulled pork is served up as part of a sandwich or tacos. Commonly I see pulled pork as part of the all-American BBQ Platter which includes all sorts of BBQ, slow-cooked and smoked meats served nicely on a big tray with beans and slaws.

How to store leftovers?

Carnitas can be stored for up to 3 days in the fridge in an airtight container. It is nice to have extra in the fridge with all the juices on the bottom. With the juices, it remains juicy and tender even when warmed up. The juices add so much flavour to any items you accompany the carnitas with.

This can easily be frozen and saved for later. Defrost and warm up on the stovetop and it still will taste like it just came out of the Instant Pot.

Step-by-step Instructions

– STEP 1 – Take the pork shoulder and cut chunks into 2 to 2 ½ inches.

– STEP 2 – Place the chunks into a mixing bowl and add 2/3 cup of orange juice, 4 cloves finely minced garlic, 1 ½ tsp salt, ¾ tsp black pepper, 1 tsp cumin, 1 onion quartered, 1 tbsp dried oregano. Mix until all the chunks are well covered and let it marinade for a minimum of 20 minutes. 

– STEP 3 – Once the pork shoulder is done marinading place it into the inner Instant Pot bowl and add 200ml of unsalted stock. Place the Instant Pot lid on and make sure the vent knob is turned on. Turn on manual mode and high pressure set it for 30 minutes and 15 minutes of natural release.

– STEP 4 – When the time is up turn the knob to release the pressure. Be careful and use a wooden spoon or whatever you have available in the kitchen that is long to turn the knob. No need to burn your fingers while making this dish! Once all the pressure is released carefully open the lid.

– STEP 5 –Take out the pork shoulder chunks and place them on an oven-safe tray. Shred the pork shoulder and using the liquid from the instant pot drizzle on top. To ensure the pork shoulder crispy up well you may need to mix the liquid from the instant with oil. 

– STEP 6 –Preheat the oven and turn on the broil at 450 F. Place the tray of shredded pork into the oven for 10 minutes. Make sure to watch closely so it does not burn.

– STEP 7 –Warm up the tortillas and sever the carnitas with onions, cilantro and squeeze lime juice.

If you made this Instant Pot pork carnitas taco dish, I would love to see!

Follow Cookwithchung on Pinterest for all my latest recipes!

• One Pan Healthy Chicken Breast with a Light Lemon Garlic Cream Sauce
• Vietnamese Braised Pork Ribs and Eggs (Thịt kho trứng)
• Air Fryer Char Siu Pork Chops
• Vietnamese Pickled Carrots and Daikon Recipe (Đồ Chua) 
• Quick Instant Pot Vietnamese Bitter Melon Soup (Canh Khổ Qua)

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Simple Instant Pot Pork Carnitas Taco

This easy-to-make simple Instant Pot pork carnitas or Mexican slow-cooked pull pork is a major hit in my household. Cooking this in the Instant Pot cuts the time down by 1/4^th of the time and gives the same result as a slow cooker. This flavourful, juicy and tender pork carnitas can be enjoyed in a soft flour tortilla, on top of a burrito bowl or over a bed of crispy salad. Enjoy this versatile dish with some Pico De Gallo and salsa.

Course Main Course

Keyword Healthy, Instant Pot, Mexican, Pork, Taco, Taco Tuesday

Prep Time 30 minutes

Cook Time 1 hour

Servings 4

Ingredients

• 3½ lbs pork shoulder cut into 2-2½ inch chunks
• 200 ml unsalted stock

Marinade

• ⅔ cup orange juice
• 4 cloves garlic finely minced
• 1½ tsp salt
• ¾ tsp black pepper
• 1 tsp cumin
• 1 onion quartered
• t tbsp dried oregano

Garnish and toppings

• ½ cup onion chopped
• 1 cup cilantro chopped
• 12 flour or corn tortillas
• 1 lime cut into wedges

Instructions

• Cut the pork shoulder into 2-2 ½ inch chunks.
• Marinade the pork shoulder chunks with salt, black pepper, garlic, chopped onion, cumin, dried oregano, and orange juice. Mix until chunks are well covered and let it marinade for 20 minutes.
• Add the marinade pork shoulder into the Instant Pot and add the 200ml unsalted stock. Turn on the instant pot and close the lid and turn the vent off. Pressure cook on high pressure for 30 minutes and 15 minutes for natural release.
• Once the pork shoulder is done cooking in the instant pot. Take out the chunks and place them on an oven-safe tray. Shred the pork shoulder and using the liquid from the instant pot drizzle on top. To ensure the pork shoulder crispy up well you may need to mix the liquid from the instant with oil. 
• Preheat the oven and turn on the broil at 450 F. Place the tray of shredded pork into the oven for 10 minutes. Make sure to watch closely so it does not burn. You want a nice light browning of the Carnitas.
• Warm up the tortillas and sever the Carnitas with onions, cilantro and squeeze lime juice.

The post Simple Instant Pot Pork Carnitas (Mexican Slow Cooked Pulled Pork) appeared first on CookwithChung.