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.