I could have sworn that I already posted this recipe but I can’t find it here anywhere so I must not have done so. I posted the image on Instagram and I think that is as far as I got. I have searched and searched my site and can’t seem to find it so I guess that I never got to it. Maybe the familiarity comes from the fact that it contains reasonably common ingredient list to my Pulled Pork and Fennel recipe. I love the combination of pork and fennel, they compliment each other perfectly with the fennel cutting through the sweetness of the pork.

I enjoy trying new flavor combinations in a bid to discover new gems.  This is also a good strategy for ensuring that you eat a wide variety of different foods. Despite this, some things are just meant to be together, such as:

• pork and fennel
• basil and tomato
• lemon and haloumi
• sage and pumpkin
• parsley and garlic
• lamb and feta
• honey and soy
• lemon and ginger

Do you have phases of combining the same ingredients together in different meals, or do you always use similar flavor combinations in your family meals?

Since discovering how much time a pressure cooker can save in the kitchen I went on a little pressure cooking spree a few months ago and created a number of meals one after the other.   You know that I am a huge pasta fan so any excuse to add it to the family menu is  a good one. The pressure cooker made this meal a week day possibility.  A ragu that is ready in around 30 minutes is a treat on a busy week night.

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Pressure Cooker Pork Ragu

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Pressure Cooker Pork Ragu. A tasty family pasta meal that can be on the table in around 30 minutes on a week night.

Course: Main

Servings: 4

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 2 pieces small celery chopped finely
• 4 cloves garlic chopped finely
• 1/2 teaspoon fennel seed
• 1 kg pork fillet diced
• 200 ml passata
• 1 tablespoon red wine vinegar
• 5 leaves fresh parsley stalks plus extra to serve
• Freshly shaved parmesan to serve

Instructions

1. Turn the pressure cooker setting to saute and add the celery, garlic and fennel seeds
2. When fragrant after a minute or two add the pork and stir to seal
3. Turn the dial to off and add the passata, red wine vinegar, and parsley, leaving aside some fresh parsley leaves to serve
4. Turn the dial to 25 minutes on the Soups and Stews setting.
5. Release the pressure when the cooking finishes and serve with fresh parsley leaves and parmesan

 What is your favorite flavor combination that the whole family enjoys?