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Mediterranean slow cooker pork stew
Mediterranean slow cooker pork stew
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
"Effortlessly create melt-in-your-mouth pork by slow cooking with minimal prep time."
Ingredients:
  • 20.00 ml plain flour
  • 1kg piece pork neck
  • 27.30 gm olive oil
  • 600g eggplant
  • 1 brown onion, thickly sliced
  • 1 red capsicum, cut into large strips
  • 3 garlic cloves, thinly sliced
  • 20.00 ml thyme leaves, plus extra to serve
  • 2 tsp chopped sage leaves
  • 400g can white beans, drained, rinsed
  • 255.00 gm chicken style liquid stock
  • 44.40 gm tomato paste
  • 300g zucchini, thickly sliced
  • Sourdough bread rolls, to serve
Instructions:
  • On a plate, generously season flour with salt and pepper. Dredge pork in seasoned flour, ensuring an even coating, and gently shake off any extra. Store remaining flour for later use.
  • In a large frying pan over medium-high heat, heat 2 teaspoons of oil until shimmering. Cook pork, turning occasionally, for 6 minutes until beautifully browned. Transfer the pork to a 3L (12 cup) slow-cooker.
  • In a pan over medium heat, heat the remaining oil. Cook the eggplant, onion, capsicum, garlic, thyme, and sage for 5 minutes until onion softens. Sprinkle the reserved seasoned flour over the mixture and cook, stirring, for 1 minute. Transfer everything to the cooker with the beans. In a jug, combine the stock and tomato paste, then pour over the pork and vegetables. Top with zucchini, cover, and cook on high for 4 hours until the pork is very tender.
  • Sprinkle with additional sage and thyme leaves for extra flavor, and serve with bread rolls to enjoy every last drop of the sauce.

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