Recipe

Pork, fennel and olive ragout

Deliciously tender pork, fennel and olive ragout that can be done in a pressure cooker in no time.

Feb 28, 1975 1:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Pork, fennel and olive ragout
  • 2 tablespoon plain flour
  • 1 kilogram pork neck, chopped coarsely
  • 1 tablespoon olive oil
  • 1 leek (350g), sliced thinly
  • 1 fennel bulb (300g), trimmed, sliced thinly
  • 2 clove garlic, crushed
  • 1/3 cup (80ml) dry white wine
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoon white balsamic vinegar
  • 1/2 cup (60g) seeded mixed olives
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Pork, fennel and olive ragout
  • 1
    Season flour in large bowl; add pork, toss to coat in flour. Shake off excess. 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 leek, fennel and garlic, stirring, until vegetables soften. Return pork to cooker with wine, stock and vinegar; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.
  • 3
    Release pressure using the quick release method; remove lid. Stir in olives; season to taste. Serve sprinkled with parsley.

Notes

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.

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