Fall-apart braised pork with leeks and Pak Choi (Pressure Cooker)

This is the most delicious pork I have had in a long time, the pork literally melts in your mouth - no knife needed! This is a good fusion between Asian and Western flavours and a great weeknight meal. Give it a go - I promise you won't be disappointed!

Serves 4

 
Ingredients
700g pork tenderloin, cut roughly into 3cm slices
2 tbs olive oil
1 large leek (white part only), thinly sliced
2 tbs ginger grated finely (or finely chopped)
3 garlic cloves, chopped
220ml water
100ml white wine
1 tbs light soy sauce
1.5 tbs brown sugar
Bunch Pak Choi (sliced into quarters lengthways)

Heat half the olive oil in the bottom of the pressure cooker pan over medium heat. Fry pork in two batches until brown all over. Remove to a plate and set aside.
Add the rest of the olive oil to the pressure cooker. Add leek, ginger and garlic and stir over medium heat for 5 minutes (until the leek softens). Add water, wine, soy sauce and sugar. Simmer uncovered for 2 minutes. Add pork.

Take the pressure cooker off the heat and attach the lid following your manufacturer's instructions. Return to high heat and heat until pressurized (your pressure cooker will have an indicator for this, mine has a small red button that pops up). Once pressurized set the timer for 25 minutes. Leave to cook, adjusting temperature as needed to maintain proper pressure.

After 25 minutes turn off the heat and let the steam release naturally (do not use the quick release). Once all the steam has left the pressure cooker remove the lid with caution and set aside. Turn the heat up to medium and place the Pak Choi on top of the pork. Put the lid on loosely for 3-4 minutes or until the Pak Choi is tender (do not fix the lid, you just want to steam the Pak Choi). Serve with rice.