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Pork and Tomato Pot Roast (Pressure Cooker) Recipe

Preparation time: 10 minutes

Cooking time: 45 minutes on high pressure

Ingredients:

• 2 tablespoon oil
• 1 1/2 kg blade bone of pork without the fat
• salt
• freshly ground black pepper
• One large sized onion peeled and chopped
• 400 grams canned tomatoes chopped with juice
• One teaspoon dried marjoram
• 300 ml beef stock
• One teaspoon cornflour
• 2 teaspoon water, cold

Directions:

1. Heat oil in an open cooker.
2. Season the joint with salt and pepper.
3. Place the joint in the cooker and cook until brown on all sides. 
4. Lift out the joint from the cooker.
5. Put the onion to the cooker and fry.
6. Remove the cooker from the heat and add the tomatoes, marjoram and stock then stir.
7. Put the joint back to the cooker.
8. Close the cooker, set it to high pressure and cook for 45 minutes then reduce the pressure right away.
9. Lift out the joint from the cooker and slice it thickly.
10. Arrange the sliced joint on a heated serving dish. Keep it hot.
11. Return the open cooker to heat then mash the vegetables into the cooking liquid.
12. Dissolve the cornflour in cold water then mix it with the vegetables.
13. Bring to boil and simmer, stir for 1-2 minutes or until sauce has thickened.
14. Add seasoning and adjust the taste.
15. Pour the sauce over the meat and serve.

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