Mediterranean slow cooker pork stew

Mediterranean slow cooker pork stew


Simply add the ingredients to your slow cooker and then set and forget until dinner time. The resulting pork will be tender enough to cut with a spoon.

The ingredient of Mediterranean slow cooker pork stew

  1. 1 tablespoon plain flour
  2. 1kg piece pork neck
  3. 11/2 tablespoons olive oil
  4. 2 medium eggplant (600g), coarsely chopped
  5. 1 brown onion, thickly sliced
  6. 1 red capsicum, cut into large strips
  7. 3 garlic cloves, thinly sliced
  8. 1 tablespoon thyme leaves, plus extra to serve
  9. 2 teaspoons chopped sage leaves
  10. 400g can white beans, drained, rinsed
  11. 1 cup Massel chicken style liquid stock
  12. 2 tablespoons tomato paste
  13. 300g zucchini, thickly sliced
  14. Sourdough bread rolls, to serve

The instruction how to make Mediterranean slow cooker pork stew

  1. Place flour on a plate and season with salt and pepper. Turn pork in flour to coat and shake off excess. Reserve excess flour.
  2. Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook pork, turning, for 6 minutes or until browned all over. Transfer to a 3L (12 cup) capacity slow-cooker.
  3. Heat remaining oil in pan over medium heat. Cook eggplant, onion, capsicum, garlic, thyme and sage for 5 minutes or until onion softens. Sprinkle over reserved seasoned flour and cook, stirring, for 1 minute. Transfer to cooker with beans. Combine stock and tomato paste in a jug and pour over pork and vegetables. Top with zucchini. Cover and cook on high for 4 hours or until pork is very tender.
  4. Garnish with extra sage and thyme leaves, if desired, and breadrolls to mop up sauce.

Nutritions of Mediterranean slow cooker pork stew


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