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Pork, prune and port casserole

Ingredients

  • 1/2 cup plain flour
  • 1.5kg shoulder of pork, diced
  • 1 tablespoon olive oil
  • 1 large brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 cup port or prune juice
  • 1/2 cup water
  • 375g pitted prunes
  • 2 tablespoons thyme leaves

Method

  • Step 1 - Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
  • Step 2 - Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
  • Step 3 - Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.

Recipe Ingredient

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