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Photo of Braised pork with prunes by WW

Braised pork with prunes

10
Points®
Total Time
8 hr 15 min
Prep
10 min
Cook
8 hr 5 min
Serves
4
Difficulty
Easy

Ingredients

Pork leg roast, raw

800 g

Brown onion

1 large, finely chopped

Celery

4 stick(s), cut into 1cm pieces

Carrot(s)

2 large, cut into 1cm pieces

Stock powder

1 tsp, vegetable, gluten-free variety

Prunes

¼ cup(s), (45g) pitted, chopped

Balsamic vinegar

1 tbs

Fresh rosemary

2 tsp, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. Slice pork and drizzle with cooking liquid. Serve with vegetables.

Notes

SERVING SUGGESTION: Serve with cauliflower mash and steamed beans. TIP: Store leftovers in an airtight container in the fridge for up to 3 days.

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