This delicious pork ragu dish is probably going to see a marked slow down in the amount of InstantPot recipes for a short while, our weather is definitely on the up turn and spring is on the way and with spring comes new ingredients and quicker lighter cooking techniques. That of course does not mean that the InstantPot gets put away, it will still get a regular workout making stocks and a few other odds and sods. I have had a real blast working with this wonderful piece of kit over the last few months learning how to take advantage of pressure cooking within my normal routine. Whilst there have been the occasional failure in the main it has been a triumph, and this is definitely one of those triumphs. My pork ragu recipe relies really simple flavours that just work together combined with Orecchiette pasta to form a dish that is hearty enough but does not feel over facing.
Those of you that are keen eyed may have noticed that I have been shopping, I’ve been getting a bit bummed of late with all the darkness in my photos so picked up a new piece of kitchen worksurface for me to play with and offer me the opportunity of pushing some much lighter shots. I quite like it although my wifes insistence on her favourite Rose wine with this meal means that I have taken the pictures for this pork ragu all very ‘pink’. Lets just say this ‘dude food’ pork ragu definitely has a a feminine hue 😀
Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the InstantPot served with hearty Orecchiette Pasta.
Course Main Course
1OnionApproximately 75-100g finely diced.
2Garlic Cloves.Finely Sliced.
1TbspRed Wine Vinegar.
175mlTomato Passata.Tomato Sauce in the US I am informed.
Salt and Pepper.To Taste.
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.
Sprinkle with some freshly shredded basil to serve.
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