Now the pic for this one does NOT do it justice. This is an absolutely divine dish and we can’t wait to do it again. Thoroughly recommend.
Season your bit of pork (meant to be shoulder but I think we just had a portion of leg), brown it with some onions and garlic. Add some white wine, perhaps a bit of water. Then pressure cook until tender. Extract pork and chop up into bite-size pieces. Meanwhile add some milk to the sauce and reduce. Add some Worcester sauce and a bit of nam plah (hardly traditional Veneto ingredients but sure as hell worked wonders.) When reduced, return the pork to the pan. We served it here with some salad with grapes (went very well with the pork) and some beans.
UPDATE: Porked this up (rather than beefed it up) with some carrots and aubergine, added vegeta and lots of fresh oregano, and after extracting post-cook, thickened the sauce with cornflour, and shredded rather than cubed the pork. Was pretty good with Gnocchi alla Romana and the green beans. Holy cow that photo looks frighteningly authentically Roman, but seriously, it's cool.
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