Using a pressure cooker, a joint of pork takes just over an hour to become beautifully fork-tender. Here it’s cooked with a rich barbecue sauce, heady with paprika and spices.
- 1.2kg/2lb 10oz boneless pork belly, skin removed
For the marinade
- 3 tbsp light brown sugar
- 1 tbsp smoked paprika
- 1 tsp onion powder
- ½ tbsp lightly crushed coriander seeds
- ½ tbsp lightly crushed fennel seeds
- ½ tbsp wholegrain mustard
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tbsp sherry vinegar
- 2 garlic cloves, grated
- 1 tbsp sea salt
- ½ tsp freshly ground black pepper
- jacket potatoes, warmed tortillas or cooked rice
- soured cream
Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight.
Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.)
Remove the pressure cooker from the heat and leave to depressurise.
Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through.
Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.