Pressure-cooker pork ragu
9
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Pork scotch roast, raw
800 g, (Buy 1kg), fat trimmed
Brown onion
1 medium, halved, thinly sliced
Carrot(s)
1 large, finely chopped
Celery
2 stick(s), thinly sliced
Garlic
3 clove(s), crushed
Fennel seeds
1 tsp, lightly crushed
Dried chilli flakes
½ tsp
Chicken stock
1½ cup(s), (375ml)
Canned diced tomatoes
400 g
Fresh rosemary
1 tbs, (2 sprigs)
Fresh thyme
1 tbs, (4 sprigs)
Balsamic vinegar
1 tbs
Fresh basil
¼ cup(s), leaves
Grated parmesan cheese
1 tbs
Instructions
1
Heat oil in a pressure cooker over high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a bowl. Reduce heat to medium. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic, fennel and chilli and cook, stirring, for 1 minute.
2
Add stock and tomatoes and stir well, scraping base of cooker to remove any cooked-on bits. Return meat to cooker with rosemary and thyme. Secure lid and bring up to pressure over high heat. Reduce heat to stabilise pressure and cook for 35 minutes. Remove from heat and release pressure valve.
3
When safe, remove lid from pressure cooker and lift pork onto a board. Return cooker to medium heat and stir in vinegar. Simmer, uncovered, for 5 minutes or until sauce has slightly reduced. Using 2 forks, pull pork into large chunks and return to sauce. Sprinkle with basil and parmesan to serve.
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