Spanish pork curry with almonds from Rick Stein’s recipe in Sage (Breville) fast slow pro pressure cooker.
I’m using Sage (Breville) slow fast pro but any pressure cooker will be working.
Very delicious and easy to prepare a dish. Cook in the pressure cooker for 30 minutes then fast release.
ingredients:
5 tbsp olive oil
1 kg of pork shoulder
all-purpose flour for dusting
2 springs of fresh thyme
1 medium onion
8 garlic cloves
1 tsp Spanish smoked paprika
150 ml of chicken stock
200 ml of dry white wine
75g toasted, blanched almonds
2 bay leaves
1 slice of toasted white bread
1 tbsp flat parsley
salt, fresh ground black pepper
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