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Photo of Creamy slow-cooked pork with capsicum by WW

Creamy slow-cooked pork with capsicum

6
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.

Notes

SERVING SUGGESTION: Mixed salad leaves, plus risoni pasta. TIP: Suitable to freeze for up to 3 months. ON THE STOVETOP If you don’t have a slow cooker, cook pork mixture in a large covered saucepan over low heat for 1 1/2 hours or until tender. When adding cream mixture in Step 3, cook, stirring, uncovered, for 2–3 minutes or until sauce slightly thickens.

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