Pork, Prune & Port Casserole
3h 35m·European
Pork, Prune & Port Casserole
Ingredients
- 1/2 cup plain flour
- 1.5kg shoulder of pork, diced
- 1 tbsp olive oil
- 1 large brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 1 cup port or prune juice
- 1/2 cup water
- 375g pitted prunes
- 2 tbsp thyme leaves
Instructions
3 steps
- 1
Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
- 2
Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
- 3
Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.
240 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
172cal
