Ingredients
Method
1.Heat half the oil in 6-litre (24-cup) pressure cooker, cook pork, in batches, until browned. Remove from cooker.
2.Heat remaining oil in cooker; cook onion and garlic, stirring, until onion softens. Return pork to cooker with syrup, juice and stock; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
3.Release pressure using the quick release method, remove lid. Add carrots, celery and currants, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 5 minutes.
4.Release pressure using the quick release method, remove lid. Stir in spinach; season to taste.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note
