Pork Cheek & Chorizo Stew (PKP 4.8L & 5.7L)
This rich rustic stew would take hours in a slow cooker, but the PKP makes this hearty warming stew in just 30 minutes.
This recipe is great for using up leftover veggies, try adding extra onion, carrots, and mushrooms. Best served with crusty bread or creamy mash, with some extra veggies on the side.
1 tsp olive or cooking oil
1 onion, sliced
1 garlic clove, crushed
6 pork cheeks
1 bouquet garni
50g chorizo, sliced
75ml red wine
250ml chicken stock
175g potatoes, cut in to chunks
75g frozen peas
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the onion and garlic and stir regularly for about 2 minutes until the onion begins to soften.
Add the pork and continue to stir to brown the meat for a further 5 minutes.
Press CANCEL, then add the rest of the ingredients and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 30 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
If you like your gravy a bit thicker, use the SAUTE function again and stir in some cornflour for a few minutes to thicken the stew.
Serve with crusty bread, mash, or extra veggies on the side.