Get ready for winter with this delicious pressure cooker pork and chickpea dish. To cook on the stove or in a slow cooker, please see the notes section.
- Place cumin seeds, fennel seeds and oregano in a mortar and pound with a pestle until coarsely ground. Add 2 teaspoons of the oil and grind to form a paste. Rub over the pork. Season with salt and pepper.
- Heat the remaining oil in a pressure cooker over medium-high heat. Cook the pork, turning, for 5 minutes or until golden. Transfer to a plate.
- Add the onion and garlic to the pressure cooker and cook, stirring, for 3 minutes or until soft. Stir in the passata, stock, vinegar, bay leaves and cinnamon. Add the pork.
- Seal the pressure cooker. Cook over high heat until the steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low and cook for 25 minutes. Release the steam following manufacturer’s instructions.
- Stir in the chickpeas and coriander. Season with salt and pepper. Carve the pork. Serve with rice and yoghurt.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set