Pork in broth with vegetables
ready in: 45 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
50 ml extra virgin olive oil
350gr black beans, soaked
in water overnight
400gr pork (fillet or loin)
freshly ground pepper
6 ecodoses of water
1 teaspoon of green pepper corns
1 100gr slice of smoked pancetta
1 sliced yellow onion
1 carrot cut in rounds
1 celery stalk, cut in slices
1 peeled clove of garlic
3 bay leaves
1 ear of corn, cut in rounds
1 teaspoon of coarse salt
250gr cherry tomatoes, sliced
2-3 sprigs of finely chopped fresh parsley
Heat 10 ml of oil in the open cooker, pour the drained beans in it, add salt and pepper,
then mix on a high heat. Lower the heat, add 2 ecodoses of water
and close the lid, then cook in position 1 for 15 minutes after the hiss.
Turn off the heat, let it vent and open the lid. Transfer the beans to a
Rinse the cooker and dry it, put it on the hob with the remaining oil and heat
on a moderate heat, then arrange the pork inside, add salt and green
pepper corns. Cook for 2 minutes, turning the meat over once.
Remove the meat from the cooker, place the pancetta cut in pieces
and toss it for 2-3 minutes, while stirring.
Add the onion, carrot, celery, garlic and bay leaves, mix and moisten with the
4 remaining ecodoses of water, then add the corn and coarse salt, close the
lid, position the valve on 1 and cook for 8 minutes after the hiss.
After 8 minutes have elapsed, turn off the heat, let the valve vent and open the
lid. Add the pork, close the lid again and cook for 2 minutes
after the hiss, with the valve on position 2, then remove the cooker from the heat, let
the valve vent gradually and open the lid. Pick out the meat and place it
on a cutting board. Filter the broth in a serving casserole, discard the bay leaves
and the clove of garlic.
Using 2 forks, shred the pork and put it in the broth, then add
the beans, the cherry tomatoes and 2 spoonfuls of the vegetable and pancetta mixture left
in the colander. Complete with the parsley, plenty of black pepper and serve hot.