Braised Pork & Wine Casserole
Nothing says comfort on a cold winter's evening like tender pieces of pork slow cooked in rich port wine. The delicious flavours of this casserole will have your mouth watering!
3 hrs 15 mins
Capable Cooks
8
What you’ll need
INGREDIENTS
- 1.5kg SunPork Fresh Foods Pork Shoulder, diced
- 2 Tbsp. butter
- 2 Tbsp. vegetable oil
- 1 onion, sliced
- 2 Tbsp. plain flour
- 100ml sherry vinegar
- 100ml red wine
- 350ml chicken stock
- 2 sprigs fresh thyme
- 1 orange, zested
- 1 cup prunes, pitted
- 1½ Tbsp. brown sugar
- 250ml cup tawny port
- 3 sprigs parsley, chopped
- Salt & pepper, to taste
How to make it
- In a fry-pan over med. heat, melt butter and oil and brown pork in batches, then set aside.
- In the same fry-pan, add onion and sauté ensuring to scrape the pan while cooking.
- Add flour and stir for approx. 1 min before adding sherry vinegar and red wine, then stir to combine and remove from the heat.
- Transfer pork and onion mix to the slow cooker, followed by stock, thyme and orange zest, then season to taste. Allow to cook for 2 hrs on high.
- While pork is cooking, soak prunes in brown sugar and port.
- Remove lid from slow cooker, add prunes and cook for a further 45 mins or until sauce has thickened and reduced by a third.
- Garnish with fresh parsley.
- Serve and enjoy!
