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Hearty slow cooker pork casserole
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Indulge in a comforting slow cooker pork casserole, bursting with zesty flavors of rosemary, parsley, and lemon.
Ingredients:
  • 600g pork scotch fillet roast
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, roughly chopped
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 3 carrots, peeled, cut into 2cm pieces
  • 2 stalks celery, cut into 2cm pieces
  • 2 white washed potatoes, peeled, roughly chopped
  • 510.00 gm salt-reduced chicken stock
  • 81.68 gm dry red wine
  • 44.40 gm tomato paste
  • 2 small fresh rosemary sprigs
  • 2 dried bay leaves
  • 1/4 cauliflower, cut into florets
  • 100g baby spinach
  • Steamed couscous, to serve
  • Fresh flat-leaf parsley leaves, to serve
  • Lemon wedges and zest, to serve
Instructions:
  • Cut the pork into 4cm pieces using a sharp knife. Heat half of the oil in a large frying pan over medium-high heat. Brown the pork by cooking and turning for about 5 minutes. Transfer the browned pork to the bowl of a 5.5 litre slow cooker.
  • In a frying pan, heat the remaining oil and sauté onion and garlic until softened. Sprinkle flour and stir to coat for 1 minute. Transfer onion mixture to the slow cooker along with carrot, celery, potato, stock, wine, tomato paste, rosemary, and bay leaves. Mix well.
  • Place a lid on the pot and cook on HIGH for 3 hours (or on LOW for 6 hours). Add cauliflower in the last hour of cooking. Season with salt and pepper. Discard rosemary sprigs and bay leaves, then stir in baby spinach. Serve over couscous with lemon wedges, parsley, and lemon zest on top.

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