Slow Roasted Pork Belly With Plums - AEG precision EPC 6000 Owner's Handbook Manual

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.
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.
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PORK