Step 1

Place cumin seeds, fennel seeds and oregano in a mortar and pound with a pestle until coarsely ground. Add 2 teaspoons of the oil and grind to form a paste. Rub over the pork. Season with salt and pepper.

Step 2

Heat the remaining oil in a pressure cooker over medium-high heat. Cook the pork, turning, for 5 minutes or until golden. Transfer to a plate.

Step 3

Add the onion and garlic to the pressure cooker and cook, stirring, for 3 minutes or until soft. Stir in the passata, stock, vinegar, bay leaves and cinnamon. Add the pork.

Step 4

Seal the pressure cooker. Cook over high heat until the steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low and cook for 25 minutes. Release the steam following manufacturer’s instructions.

Step 5

Stir in the chickpeas and coriander. Season with salt and pepper. Carve the pork. Serve with rice and yoghurt.