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Add the water, onion and meat to a cooker pressure. Cook for about 80-90 minutes. Its quite a tough meat so we cook it for longer. Once you can open the cooker pressure. Remove the meat and let it cool down. Save the stock to use in your cooking. Once cooled you can also freeze it to be used at a later date. Once you can handle the meat, cut it into small pieces. In a medium/or large frying or wok pan add the olive oil, lard, garlic and bay leaves. Lightly fry until brown on a medium heat. Takes about 3-4 minutes. Add the meat. Then add the salt, chilli, vinegar and black pepper. Fry for about 5 minutes, stirring often. Check seasoning. Add more vinegar and salt if not to taste. Serve with some warmed toasted bread.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups