Pork, prune and port casserole

Готовим Meat Pork, prune and port casserole

This pork casserole recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

Lables: High protein Low carb Low sodium Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
  2. Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
  3. Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.

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1/2 cup plain flour
1.5kg shoulder of pork, diced
1 tbsp olive oil
1 large brown onion, cut into thin wedges
2 garlic cloves, crushed
1 cup port or prune juice
1/2 cup water
375g pitted prunes
2 tbsp thyme leaves

Adv

Autors
Preparation time
15
Cooking time
3:20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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