Jamaican Pork Stew

Halve yucca lengthwise. Discard fibrous center from yucca; cut yucca into 1-inch pieces and set aside.

Remove rack from pressure cooker. Heat the oil in a 6-quart pressure cooker and cook the pork, plantains, and onions, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to the pan. Add garlic, jerk seasoning, and the 1/2 teaspoon salt. Cook 30 seconds more. Add sweet potatoes, yucca, apricots, and chicken broth to pressure cooker.

Cover and lock lid in place. Place pressure regulator on vent pipe.* Bring up to pressure over high heat. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 6 minutes. Quick release the pressure. Carefully remove the lid. Season to taste with additional salt and pepper. Serve in bowls.Makes 6 servings.

Directions are for a first-generation pressure cooker. If you have a second-generation cooker, follow the manufacturer's directions. Second generation cookers have stationary pressure regulators which use an indicator rod to show when pressure is reached. They make little or no noise.

Prepare yucca as above in Step 1. Heat oil in a Dutch oven; cook the pork, plantain and onion, half at a time, over medium-high heat, stirring often until mixture is lightly browned. Return all of the pork mixture to pan. Add garlic, jerk seasoning and 1/2 teaspoon salt; cook and stir 30 seconds. Add only 1 cup chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add sweet potato, yucca, and apricots; return to boiling. Reduce heat and simmer, covered, 20 to 30 minutes more or until meat and vegetables are tender. Season to taste with salt and pepper and serve in bowls.