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Slow-cooker marsala-braised pork with chilli and prunes
Slow-cooker marsala-braised pork with chilli and prunes
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Prep Time:
10 minutes
Cook Time:
490 minutes
Total Time:
500 minutes
Tender pork on creamy polenta - perfect winter comfort.
Ingredients:
  • 9.20 gm 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
  • 250.00 ml marsala
  • 255.00 gm chicken style liquid stock
  • 125.00 ml pitted prunes
  • 1 small red chilli, seeded, finely chopped
  • 3 fresh thyme sprigs
  • Soft polenta (see notes), to serve
  • Steamed broccolini, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil until it shimmers. Add the pork and cook, turning occasionally, for about 5 minutes or until nicely browned. Transfer the pork to the bowl of a 5.5-litre slow cooker.
  • Lower the heat to medium and toss in the onion, carrot, and celery. Sauté for 5 minutes until softened, stirring occasionally. Introduce the garlic and cook for an additional minute until aromatic. Transfer everything to the slow cooker and pour in the marsala, stock, prunes, chilli, and thyme. Give it a good stir to mix everything together.
  • Place a lid over the pot and let it simmer on low for 6 to 8 hours (or on high for 4 hours), keeping the lid off for the final hour. Season with salt and pepper. Slice the pork and serve alongside creamy polenta and steamed broccolini.

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