Braised pork with wine and rosemary
2
Points®
Total time: 5 hr 30 min • Prep: 15 min • Cook: 5 hr 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Pork forequarter shoulder, raw
650 g
Fennel
210 g, medium, chopped
Eschalot(s)
150 g
Fresh sage
1 tbs, chopped
Fresh rosemary
2 tsp, chopped
Sweet-style white wine
⅓ cup(s), (80ml)
Chicken stock
⅔ cup(s), (160ml)
Instructions
1
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.
2
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.
3
Cook, covered, on low for 5 hours (or high for 2 1/2 hours). Serve.
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