Braised pork with wine and rosemary
5 hr 30 min
5 hr 15 min
By braising the pork before slow cooking means that all the juices are retained in the meat so during the cooking time it becomes tender and juicy. Filled with the flavours of sage, rosemary and fennel, it makes for a warming Sunday dinner.
Pork forequarter shoulder, raw
210 g, medium, chopped
1 tbs, chopped
2 tsp, chopped
Sweet-style white wine
⅓ cup(s), (80ml)
⅔ cup(s), (160ml)
- Heat half the oil in a large non-stick frying pan over high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Heat remaining oil in same pan over medium heat. Cook fennel and eschalots, stirring occasionally, for 5 minutes or until softened. Add sage and rosemary and cook for 1 minute or until fragrant. Stir in wine and stock and bring to the boil. Transfer to slow cooker.
- Cook, covered, on low for 5 hours (or high for 2 1/2 hours). Serve.
SERVING SUGGESTION: Steamed broccolini, plus sweet potato mash. Boil, steam or microwave 600g chopped orange sweet potato (kumara) until tender. Drain and mash with 1/4 cup (60ml) skim milk until smooth. Season with salt and pepper.