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.