22
PORK
SLOW ROASTED PORK BELLY
WITH PLUMS
Recipe by Silwood School of Cookery
Serves 4 - 5
15ml
fennel seeds, or 10ml ground
15ml
cumin seeds, or 10 ml ground
pinch
maldon salt
1kg
boneless pork belly, skin
removed
1
red onion, cut into wedges
5
plums or 3 nectarines, pip
removed and cut into wedges
2
stalks celery, roughly chopped
20g
butter
125ml
chicken or pork stock
125ml
red wine
salt and pepper, to taste
1 Dry fry the fennel and cumin seeds
separately, then grind together with a
pestle and mortar.
2 Rub the spices into the meat, leave to
marinade in the fridge for 1 hour. Season
the meat with Maldon salt. Brown well in
a hot pan, fat side first.
3 Place the onion wedges, plum/nectarine
wedges, celery, butter and 65ml water
into the pressure cooker. Place the pork
on top. Select
High Pressure
and set the
timer for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
4 Add stock and red wine. Select
High
Pressure
and set the timer for 40 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
5 Remove meat, blend the sauce and adjust
seasoning with salt and pepper.
4 - 6
medium potatoes, cubed
1 cup
peas
2ml
gharum masala
sprigs coriander, to garnish
1 Select
Sauté
and heat the oil/gee. Add
the star aniseed, fennel, cardamom and
cinnamon, and infuse for about 5 minutes.
2 Add onions, all curry leaves, chopped
coriander, green chillies, garlic and ginger
mix, and sauté for another 5-7 minutes.
3 Add masala and mix well. Turn the
pressure cooker off and let the mixture
rest for 10 minutes.
4 Select
Browning,
add the salt and brown
the meat being careful not to burn it.
Brown for 5 - 7 minutes.
5 Add the tomato and give the ingredients
a good stir. Select
High Pressure
and set
the timer for 7 minutes (30 minutes for
beef or ostrich). When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse.
6 Add the potatoes and peas. Select
High
Pressure
and set the timer for 4 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
7 Select
Sauté
and reduce liquid if
necessary.
8 Add gharum masala, a little corriander
and give it a stir.
9 Garnish with coriander.
Serve over rice with sambals, fruit
chutney, tomatoes, onions and chillies.
As a tasty alternative use ostrich fillet
cubes instead of chicken or beef.
