Braised pork with prunes
Lean pork leg roast
720 g, (buy 800g) fat trimmed
1 large, finely chopped
4 stick(s), cut into 1cm pieces
2 large, cut into 1cm pieces
1 tsp, vegetable, gluten-free variety
¼ cup(s), (45g) pitted, chopped
2 tsp, chopped
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork for 1-2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Add onion, celery, carrot, stock powder, prunes, vinegar, rosemary and 1 cup (250ml) water. Cook, covered, on high for 4 hours (or low for 8 hours) or until pork is tender.
- Slice pork and drizzle with cooking liquid. Serve with vegetables.