Pork, fennel and olive ragout

Step 1

Season flour in large bowl; add pork, toss to coat in flour. Shake off excess. Heat half the oil in 6-litre (24-cup) pressure cooker; cook pork, in batches, until browned. Remove from cooker.

Step 2

Heat remaining oil in cooker; cook leek, fennel and garlic, stirring, until vegetables soften. Return pork to cooker with wine, stock and vinegar; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.

Step 3

Release pressure using the quick release method; remove lid. Stir in olives; season to taste. Serve sprinkled with parsley.