Pressure cooking is not only a great time-saver but can even intensify the flavours of your meal. Try this delicious pork recipe – it’s finished off in the oven for that lovely roast flavour, but pressure cooked first to save you up to 40 minutes! Pressure cooking will also leave the meat beautifully tender. Find out more about pressure cooking here.

500gr apples (preferably renetta)
2 tbsp rum
1 onion
100gr smoked pancetta, diced
50cl vegetable stock
1 chilli
1 pork loin roast of around 1kg
extra virgin olive oil
1 tbsp potato flour
salt

Sear the joint on all sides in the pot with some oil and the diced pancetta.

Add the sliced apples, the rum, the sliced onion, the chilli and the stock.

Close the pot, bring to the boil (until the valve whistles). Then reduce heat to minimum and cook for 40 minutes.

Remove the joint, leave to cool, slice and place in an oven dish.

Blitz the sauce with a blender adding the potato flour, then pour the sauce on the meat.

Finish in the oven at 180C for 20 minutes.