Pork braised in a pressure cooker

Ingredients for 8 servings:

• 1 kg pork neck, or other roast cut
• 1 onion(s)
• 250 g soup vegetables, cleaned
• 200 g apple, sour
• 1 bay leaf
• 1 tsp caraway powder
• 250 ml red wine
• 250 ml broth or water
• 5 g clarified butter
• 20 g tomato paste
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Brown the meat on all sides in clarified butter in a pressure cooker and remove from the pot. Add the finely diced onion, vegetables, and apple to the pot along with the tomato paste and brown. Deglaze with red wine, reduce the drippings, add the meat and stock or water, season with salt and pepper, add the bay leaf, and caraway seeds. Close the pressure cooker and simmer for 1 hour. In the meantime, prepare the side dishes; potatoes and vegetables are ideal. After 1 hour, open the pot and cut the meat into 8 slices. Season the sauce to taste and adjust the seasoning if desired, then remove the bay leaf. Then puree the sauce until fine. If desired, the sauce can be strained, but it is delicious as it is. This recipe is based on 120g of meat (raw weight) per person.