Tags:
Multicooker Dinner | Main Beef | Lamb | Pork

You will need:

  • 1 Tbsp sea salt
  • 1 lemon, zested
  • 2 sprigs fresh thyme, leaves removed
  • 1.5kg pork forequarter roast boneless, skin scored
  • 1 garlic bulb, halved
  • 1 fennel, halved
  • 345ml apple cider
  • 3 pink lady apples, halved
  • Juice and zest of one lemon
  • 1 tsp sugar

Let's make it:

Step 1:

Combine the sea salt, lemon zest and thyme in a small bowl. Rub the sea salt mixture over the rind and into the cuts of the pork.

Step 2:

Using the Pressure Multicooker setting on BROWN, brown the pork crackling side down until golden.

Step 3:

Arrange garlic and fennel around the pork. Pour apple cider into base of the pot.

Step 4:

Secure the lid of the Pressure Multicooker and ensure the steam valve is in the OPEN position. Set the Pressure Multicooker to SLOW cook LOW for 4 HOURS. Press START.

Step 5:

In the last two hours of cooking, add the apples.

Step 6:

Once the cooking is complete, remove the pork and wrap in foil to rest. Select the BROWN function on the Pressure Multicooker.

Step 7:

Reduce the sauce by half and add the lemon zest, juice and sugar.

Step 8:

Using a stick mixer, blend all the ingredients together until a smooth sauce is formed.

Step 9:

Slice pork and serve with the apple and fennel sauce.