Braised Pork with Risoni & Feta
Hirino Yiouvetsi
Braised Pork in a rich tomato sauce, studded with hot melting cheese and perfectly cooked pasta. It doesn’t get much simpler or more delicious than this.
Deceptively easy, it tastes a lot more complex than you would expect given the short list of ingredients. Even the fussiest eaters are likely to give this a go, after all – it’s mostly pasta and cheese. The cinnamon twist is unexpectedly savory and a very classic Greek flavour with tomato and meat.
The pork can be left in whole chunks or shredded prior to adding the pasta and cheese. Either way, the braising will ensure the meat is meltingly tender. Served alongside a fresh Salad, or vegetables, as outlined below and you have a complete meal.
This recipe makes a serving perfect for a crowd and is suitable for bringing to a potluck or freezing for meal prep. You may need to adjust the amount of liquid depending on your appliance and ingredients, but it will absorb liquid and be thicker after refrigerating. I would recommend portioning out individual servings while the dish is still hot. If you refrigerate in bulk it will still be perfectly fine to dish out individual portions for reheating later.
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Hirino Yiouvetsi
Place Diced & Trimmed Pork Cubes into the bowl of your Pressure Cooker
Pour in the jar of passata. Half fill the bottle with water and add chicken stock powder, put the lid back on and shake to dislodge the remaining tomato bits in the bottle. Add the tomato/stock water into the pressure cooker, add the whole cinnamon stick & stir to combine.
Set the pressure cooker to cook on high for 40 minutes, with quick release setting if available.
Once the machine has come down from pressure and you can open the lid, give the mix a gentle stir to ensure there will be no surprise saucy eruptions before pouring in the raw pasta. Remove the cinnamon stick and discard.
Stir the raw pasta through the hot liquid and close the lid of your pressure cooker. Ensure the cooker is turned off, the pasta will cook with the residual heat. Leave undisturbed for roughly 15-20 minutes before opening to check if the pasta is cooked.
While pasta is cooking, crumble the block of feta with clean hands.
Once the pasta has finished cooking, stir through the crumbled feta and serve as desired, either on it's own or alongside a fresh salad.
Ingredients
Directions
Place Diced & Trimmed Pork Cubes into the bowl of your Pressure Cooker
Pour in the jar of passata. Half fill the bottle with water and add chicken stock powder, put the lid back on and shake to dislodge the remaining tomato bits in the bottle. Add the tomato/stock water into the pressure cooker, add the whole cinnamon stick & stir to combine.
Set the pressure cooker to cook on high for 40 minutes, with quick release setting if available.
Once the machine has come down from pressure and you can open the lid, give the mix a gentle stir to ensure there will be no surprise saucy eruptions before pouring in the raw pasta. Remove the cinnamon stick and discard.
Stir the raw pasta through the hot liquid and close the lid of your pressure cooker. Ensure the cooker is turned off, the pasta will cook with the residual heat. Leave undisturbed for roughly 15-20 minutes before opening to check if the pasta is cooked.
While pasta is cooking, crumble the block of feta with clean hands.
Once the pasta has finished cooking, stir through the crumbled feta and serve as desired, either on it's own or alongside a fresh salad.
Notes
A fresh side salad, or mixed roast vegetables such as onion, zucchini, eggplant & capsicum would pair well.
You can follow the same instructions as above, but bake the cinnamon, tomato, pork & stock mixture at 160oC for 2-3hrs until tender.
Again, following the instructions above but sear the pork first, then braise in the tomato, cinnamon & stock mixture over a low heat on the stove until tender. Approximately 2hrs.
The traditional pasta used in this dish is Kritharaki – a rice shaped pasta very similar to Risoni, which is more commonly available. The small size and texture of this kind of pasta is important since it cooks in the residual heat and absorbs liquid. Different types of pasta are unlikely to produce the desired result.
You could replace the pork chunks with whole chicken breast. These should cook at high pressure for approximately 20mins. Once pressure is released you can shred the meat before adding the pasta and continuing to follow the recipe.
Key Ingredients
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