0 Picture
Ingredients
- 300 g Pork Shoulder.
- 2 Tbsp Cooking Oil.
- 1 Onion Approximately 75-100g finely diced.
- 2 Garlic Cloves. Finely Sliced.
- 1 Tbsp Red Wine Vinegar.
- 175 ml Tomato Passata. Tomato Sauce in the US I am informed.
- 1/2 Tsp Dried Oregano.
- 1 Bay Leaf.
- 2 Tbsp Capers.
- 175 g Orecchiette Pasta.
- Salt and Pepper. To Taste.
Details
Servings 2
Preparation time 10mins
Cooking time 70mins
Preparation
Step 1
Set your InstantPot to Saute mode and when hot add half of the cooking oil along with the onions and saute for 5 minutes, stirring occasionally.
Meanwhile heat the remaining oil in a frying pan over a high heat, then season the pork with salt and pepper and brown on all sides. You can do this in the InstantPot if you like but my preference is to use a frying pan.
When the onions have been cooking for 5 minutes add the garlic and stir for a further minute.
Now add in the red wine vinegar, it should pretty much evapourate straight away, then turn off saute mode.
Add the pork.
Then add in the tomato passata, oregano and bay leaf along with a really generous grind of black pepper.
Close the lid an cook on manual mode at high pressure for 40 minutes, with a 10 minute natural pressure release.
Putting the pasta on to cook with 2-3 minutes left in the InstantPot should be perfect timing tom bring the dish together.
When released, remove the pork from the InstantPot and flip over to saute mode and reduce the remaining liquid by half.
Shred with two forks before returning back to the pan along with any juices, it would of course be rude to not check for seasoning again now.
Add the capers and the cooked Orecchiette pasta and stir to combine.
Review this recipe