Pork, prune and port casserole

Name: Pork, prune and port casserole
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Ingredients: 125.00 ml plain flour; 1.5kg shoulder of pork, diced; 18.20 gm olive oil; 1 large brown onion, cut into thin wedges; 2 garlic cloves, crushed; 250.00 ml port or prune juice; 125.00 gm water; 375g pitted prunes; 40.00 ml thyme leaves

4.3

(36)

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Prep Time: 15 minutes

Cook Time: 200 minutes

Total: 215 minutes

Servings: 6

Author : Dixie Elliott

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Ingredients

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Instructions

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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.