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.
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!
