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Greek pork with chickpeas
Greek pork with chickpeas
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Prep Time:
20 minutes
Cook Time:
33 minutes
Total Time:
53 minutes
Cozy up with savory pork and chickpeas, perfect for winter. Easy to make in pressure cooker, stove, or slow cooker.
Ingredients:
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp dried oregano leaves
  • 27.30 gm olive oil
  • 1.2kg-piece pork scotch fillet
  • 1 red onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 250ml (1 cup) passata (tomato pasta sauce) (see note)
  • 250ml (1 cup) chicken style liquid stock (see note)
  • 20.00 ml red wine vinegar
  • 2 dried bay leaves
  • 1/2 cinnamon stick
  • 400g can chickpeas, rinsed, drained
  • 82.50 ml chopped fresh coriander
  • Steamed white rice, to serve
  • Greek-style natural yoghurt, to serve
Instructions:
  • Combine cumin seeds, fennel seeds, and oregano in a mortar and use a pestle to crush them until coarsely ground. Mix in 2 teaspoons of oil and continue grinding until a paste forms. Massage the paste onto the pork and generously season with salt and pepper.
  • In a pressure cooker over medium-high heat, heat the remaining oil. Cook the pork, turning occasionally, for 5 minutes or until golden. Transfer the pork to a plate.
  • Sauté onion and garlic in the pressure cooker until soft. Mix in passata, stock, vinegar, bay leaves, and cinnamon, then add the pork.
  • Secure the lid on the pressure cooker and cook over high heat until a consistent hissing sound of steam escaping is heard. Lower the heat to low and cook for 25 minutes. Depressurize the cooker as per manufacturer's instructions.
  • Add the chickpeas and coriander to the mixture, then season with salt and pepper. Slice the pork and plate it with rice and yogurt.

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