Flavourful and tender pork roast recipe for a satisfying and pleasing Sunday lunch, in a fraction of the time instead of being roasted or cooked in a normal pot.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Pork Noix
Servings: 6 People
Ingredients
- 1.5 kg Pork Noix , round cut from the leg, in a net
- 5 Carrots , peeled and cut in half
- 3 Medium Yellow Onions , peeled and kept whole
- 2 Cloves Garlic , peeled and kept whole
- 2 Bay Leaves
- 2 Sprigs Fresh Rosemary
- 6 Sprigs Fresh Thyme
- 50 ml EVOO , Extra Virgin Olive Oil
- 250 ml White Wine
- 50 ml Lemon Juice
- Water
- ½ tsp Corn Flour
- 1 ½ tsp Fine Sea Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
- Place the pot of a pressure cooker on high heat and once smoking pour the oil. Once hot enough add the pork noix searing all of its sides until nicely browned. Add the carrots, onions, garlic, bay leaves, rosemary and thyme and sauté for a minute or so.
- Pour the wine and deglaze. Once the alcohol has evaporated pour enough water to cover the pork noix up to its middle and a bit more. Season with the salt and pepper, tightly close the pressure cooker and place on high fire. When it starts steaming, reduce the heat to low and cook for an hour.
- Carefully open the cooker and add the lemon juice. Remove the pork noix to a cutting board and cover to rest. Pour into a coffee glass 75ml from the left juices and allow to cool a bit. Then add the corn flour and mix well for the flour to dissolve.
- Take the bowl of a small food processor and add 3-4 chunks of carrots, one onion and blend well. Add into a small pot or pan, along with the corn flour mixture and allow to thicken for couple of minutes on low heat.
- Cut the pork noix into thick slices and pour some of the sauce on top.
