Braised pork with garlic, fennel + olives from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 56) by Melissa Clark

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Accompaniments: Classic polenta; Guidelines for brown rice; Guidelines for white rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on October 04, 2021

    Loved this! Basically followed the recipe except I marinated 24 hours and cooked for 45 min at HP which was plenty. Any more and I would have had totally shredded pork. Had plenty of jus after draining the fat & served over polenta which was perfect, because the jus was on the thin side. Jus was salty on its own but perfect w the polenta. Swiss chard on the side. Kids did not love, they prefer the garlicky Cuban pork from this book. Plenty of leftovers!

  • FJT on August 07, 2021

    After reading the comments below, I doubled the amount of fennel seed and this paid off. Definitely reminiscent of porchetta. I did have some issues with the recipe though. Despite not reducing the wine by as much as the recipe stated because my pressure cooker requires at least 100ml, I had very little sauce when I opened the pressure cooker up and most of that was actually fat. So it was never going to work well over rice as intended. I shredded the meat, didn’t add the olives and used it as a replacement for the traditional tomato-based ragu in a lasagna. This was very, very good!

  • luluf on August 05, 2021

    This was ok, it was tasty but like most of the slow cooked meat dishes I have made. They just have a general savoury meat taste. It was nicer the day after I made it and I really enjoyed it for lunch

  • rionafaith on April 19, 2019

    Meltingly tender, fall-apart pork. A tad salty -- I would reduce salt to 2tsp when seasoning the meat next time, and/or thoroughly rinse the olives. I used extra dry vermouth instead of wine and black kalamata olives instead of green, as that's what I had in the pantry. Also used half the amount dried rosemary and sage as opposed to fresh. I did not find the fennel flavor prominent at all -- could add more next time? I served with lots of fresh chiffonaded basil and a good squeeze of lemon and it was very tasty.

  • sck on January 24, 2018

    Really delicious! I might use a bit more fennel seed next time, but people craved seconds. Serve with rice to soak up the delicious sauce.

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