Pork in broth with vegetables

50 ml extra virgin olive oil

350gr black beans, soaked

in water overnight

400gr pork (fillet or loin)

salt

freshly ground pepper

6 ecodoses of water

1 teaspoon of green pepper corns

1 100gr slice of smoked pancetta

1 sliced yellow onion

1 carrot cut in rounds

1 celery stalk, cut in slices

1 peeled clove of garlic

3 bay leaves

1 ear of corn, cut in rounds

1 teaspoon of coarse salt

250gr cherry tomatoes, sliced

2-3 sprigs of finely chopped fresh parsley

1

Heat 10 ml of oil in the open cooker, pour the drained beans in it, add salt and pepper,

then mix on a high heat. Lower the heat, add 2 ecodoses of water

and close the lid, then cook in position 1 for 15 minutes after the hiss.

Turn off the heat, let it vent and open the lid. Transfer the beans to a

clean bowl.

2

Rinse the cooker and dry it, put it on the hob with the remaining oil and heat

on a moderate heat, then arrange the pork inside, add salt and green

pepper corns. Cook for 2 minutes, turning the meat over once.

Remove the meat from the cooker, place the pancetta cut in pieces

and toss it for 2-3 minutes, while stirring.

3

Add the onion, carrot, celery, garlic and bay leaves, mix and moisten with the

4 remaining ecodoses of water, then add the corn and coarse salt, close the

lid, position the valve on 1 and cook for 8 minutes after the hiss.

4

After 8 minutes have elapsed, turn off the heat, let the valve vent and open the

lid. Add the pork, close the lid again and cook for 2 minutes

after the hiss, with the valve on position 2, then remove the cooker from the heat, let

the valve vent gradually and open the lid. Pick out the meat and place it

on a cutting board. Filter the broth in a serving casserole, discard the bay leaves

and the clove of garlic.

5

Using 2 forks, shred the pork and put it in the broth, then add

the beans, the cherry tomatoes and 2 spoonfuls of the vegetable and pancetta mixture left

in the colander. Complete with the parsley, plenty of black pepper and serve hot.