This hearty and warm pork stew is perfect for winter nights. Throw everything into the slow cooker and relax while it stews, then enjoy!
- Ingredients 14
- Prep Time 00:15
- Cook Time 04:15
- Serves 4
- 1 tbs plain flour
- 1 kg pork neck
- 1 1/2 tbs olive oil
- 2 eggplant
- 1 brown onion thickly sliced
- 1 red capsicum cut into strips
- 3 cloves garlic thinly sliced
- 1 tbs thyme
- 2 tsp sage chopped
- 400 g white beans drained rinsed
- 1 cup Massel Liquid Stock Chicken Style
- 2 tbs tomato paste
- 300 g zucchini thickly sliced
- 1 sourdough bread *to serve
- 1 frying pan 1 slow cooker
- Place flour on a plate and season with salt and pepper. Turn pork in flour to coat and shake off excess. Reserve excess flour.
- Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook pork, turning, for 6 minutes or until browned all over. Transfer to a 3L (12 cup) capacity slow-cooker.
- Heat remaining oil in pan over medium heat. Cook eggplant, onion, capsicum, garlic, thyme and sage for 5 minutes or until onion softens. Sprinkle over reserved seasoned flour and cook, stirring, for 1 minute. Transfer to cooker with beans. Combine stock and tomato paste in a jug and pour over pork and vegetables. Top with zucchini. Cover and cook on high for 4 hours or until pork is very tender.
- Serve with bread to mop up sauce.
You could add some dried chilli flakes if you like a hint of heat.