Name: Four-Hour Pork – Pressure-Cooked in Two!
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 2 cloves; 2 onions, roughly chopped; 2 potatoes, peeled and quartered; 1 bay leaf; 2–3 strips of orange zest; 4 apples, peeled, cored and cut into eighths; 100 g (4 oz) prunes, stoned and quartered; 1.5–1.75 kg (3–4 lb) joint of shoulder or leg of pork; Salt and pepper; 1 tablespoon chopped fresh parsley; A knob of butter; 300 ml (10 fl oz) Chicken Stock or alternative or water; ½ teaspoon demerara sugar; 600 ml (1 pint) beer

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Trying to cook a 4-hour dish in 2 hours would normally put you under a lot of pressure. But with this recipe, that’s exactly what I am going to do!

I’m using a pressure cooker. I have been amazed at how good these machines are. You put all the ingredients in and, in under 2 hours, the dish is virtually done! If you don’t have one, this dish really is a four-hour pork. Just cook the dish in the oven at 150°C/300°F/Gas Mark 2 for 4 hours; either way, the meat simply melts and falls of