Chinese Style Glazed Pulled Pork

This was last night's dinner and it was a little bit of yumminess. I hope you enjoy it as much as we did.
Group A:
2 Tablespoons Oil
500g super lean diced pork pieces
2 onions, roughly chopped
Group B:
6 stalks celery, roughly chopped
3 cloves garlic, sliced
3 tablespoons chopped fresh ginger root
250mL red wine
300mL water
125mL dark soy sauce
1 chicken stock cube
1 teaspoon allspice
1/4 teaspoon cinnamon powder
1/4 teaspoon ginger powder
1/4 teaspoon chilli powder
Group C:
125mL honey
10-12 mushroom cups
1 red pepper, seeded and stripped into lengths
100g French beans, halved across their rondeur.

• In a pressure cooker, heat the oil, adding the pork & onion, cook until onions have softened and pork has been browned over.
• ADD all of group B ingredients, stir to combine and to deglaze the bottom of the pot from the browning of the pork. Bring to the boil. Place lid on pressure cooker, when to pressure cook for 30 minutes. (remember to turn down to low when at pressure to avoid damaging your cooker)
• Release pressure and remove lid from cooker. Bring mixture to a simmer, stirring to break up the cubes of pork into smaller, stringier pieces. Reduce the liquid until it is just coating the contents but it is not too liquidy.
  
• Add group C ingredients whilst maintaining a simmer, you may have to stir a little more as the honey may cause it to stick to the pan. Simmer until peppers and beans are tender.
• Serve with greens such as bok choi and generous servings of steamed, fragrant rice and chilli sauce.