Pork Hock with Pickled Sweet Red Pepper

• 350 millilitres water
• 300 grams pork hocks lean only, cut into bites
• 8 each juniper berries crushed
• 3 each allspice
• 1 each onion springs chopped finely
• 50 grams sweet bell peppers pickled, chopped finely
• 2 each plums california dried, minced
• 1 each bay leaves medium
• 1 teaspoon sunflower oil
• 3 teaspoons cornstarch plus small amount of water
• 1/2 teaspoons pepperoni red, minced
• 1 x salt and black pepper ground
• 75 grams lettuce mix

1. 1 - Pour water into a pressure cooker.
2. Toss in pork, juniper, allspice, and sprinkle with ca.
3. 1 teaspoon of salt.
4. Cook for 20 minutes.
5. 2 - Prepare the rest of ingredients.
6. 3 - Fry spring onion in a pot for about 1 minute.
7. Save some chives for garnish.
8. Add the content of the pressure cooker without scums.
9. 4 - Add plums, pickled pepper, bay leaf, pepperoni, bring to boil and simmer for about 10 to 15 minutes.
10. 5 - Thicken a sauce using cornstarch and some cold water.
11. Add some salt if needed, don't forget to add some ground pepper.
12. 6 - Serve with lettuce mix.

water, pork hocks lean only, allspice, onion, sweet bell peppers, california, bay leaves medium, sunflower oil, cornstarch, pepperoni red, salt

Taken from recipeland.com/recipe/v/pork-hock-pickled-sweet-red-pep-53430 (may not work)