Creamy slow-cooked pork with capsicum
4
Points®
Total time: 3 hr 45 min • Prep: 15 min • Cook: 3 hr 30 min • Serves: 6 • Difficulty: Easy
With a few simple ingredients you can create a filling dish that’s full of colour and flavour. Inspired by Italian cooking this stew of pork and veggies is served with pasta cooked al dente and a salad to complete this delicious dish.
Ingredients
Olive oil
1 tbs
Pork leg steak, raw
800 g, (diced)
Brown onion
2 medium, coarsely chopped
Red capsicum
1 large, cut into 3cm pieces
Green capsicum
1 large, cut into 3cm pieces
Chicken stock
¾ cup(s), (185ml)
Canned diced tomatoes
1 400g can, (1 x 400g can)
Light cream
½ cup(s), (125ml)
Cornflour
2 tsp
Instructions
1
Heat half the oil in a large non-stick frying pan over medium-high heat. Cook pork, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Heat remaining oil in same pan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add stock and bring to the boil. Transfer to slow cooker with tomatoes. Cook, covered, on low for 6 hours (or high for 3 hours).
3
Combine cream and cornflour in a small bowl. Add to slow cooker and stir until combined. Cook, covered, on high for 10 minutes or until sauce slightly thickens. Serve.
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