Simple Slow Cooker Recipes (Part 2) - Slow-cooker marsala-braised pork with chilli and prunes

Slow-cooker marsala-braised pork with chilli and prunes

Slow-cooker marsala-braised pork with chilli and prunes

·         Serves 6

·         Prep 10 minutes

·         Cook 8 hours 10 minutes

Ingredient

·         2 teaspoons olive oil

·         1kg pork shoulder

·         1 brown onion, halved, thinly sliced

·         2 carrots, finely chopped

·         1 celery stalk, finely chopped

·         2 garlic cloves, finely chopped

·         1 cup marsala

·         1 cup chicken stock

·         ½ cup pitted prunes

·         1 small red chilli, seeded, finely chopped

·         3 fresh thyme sprigs

·         Soft polenta (see recipe, right) and steamed broccolini, to serve

Recipe

1.    Heat half the oil in a large frying pan over medium-high heat. Add pork. Cook, turning, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.

2.    Reduce heat to medium. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add marsala, stock, prunes, chilli and thyme. Stir to combine.

3.    Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours), removing the lid for the last 1 hour of cooking. Season with salt and pepper. Slice pork and serve with polenta and steamed broccolini.

Nutrition: (per serve) 2546kJ; 27.1g fat; 10.6g sat fat; 39.3g protein; 38.9g carbs; 4.8g fibre; 117mg chol; 926mg sodium.