Crisped Belly Pork with Prunes,Cranberry’s and sage.

Details:     Prep Time = 15 minutes.      Cooking Time = 6-8 hrs on low      Serves = 4

Belly Pork Prunes 2  Belly Pork Prunes 10

A great dish I’m not over keen on belly pork, however I do love pork. This is a great one for the kids easy to chew, sweet and my two wolfed it down. No last mouthful or no pudding! they just ate the lot.

The prune’s and cranberry’s change the sauce to a rich sweet flavor and it thickens slightly, more of a jus.  The sweetness works well with the Belly pork. not the healthiest of dinners but soo tasty. A one off wont hurt.

I recommend some green veg with it just for that extra yum.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more less use as little as you can.Belly Pork Prunes 7
  • 500 g of belly pork chopped into chunks.
  • 2 small onions, chopped fine.
  • 3 cloves Garlic smashed and chopped finely.
  • 1 tbsp Rice wine vinegar. (Could use sherry vinegar or,white wine vinegar)
  • 100 ml white wine.
  • 12 Prunes chopped in half
  • A Handful Cranberry’s (its going to be great so don’t worry too much what a handful is)
  • 1/2 a Swede peeled & chopped into bite size chunks.Belly Pork Prunes 5
  • 1 stick of Celery Chopped roughly.
  • 1 tbsp Dried Sage.
  • 300 ml veg stock.
  • Fresh sage to Garnish.

Belly Pork Prunes 8 Belly Pork Prunes 9 Belly Pork Prunes 3

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the belly pork, season well and give it a really good fry off until it is crispy. This removes some fat, seals it and then its great to be slow cooked to make the meat tender.
  2. Meanwhile oil in a small heavy sided frying pan medium high heat, Fry the onion and garlic until soft. (about 5 minutes) then stir in the rice wine vinegar and wine bring to the boils and allow to simmer for 5 minutes.
  3. Keep turning the Belly pork getting it nice and brown on all side’s.
  4. Meanwhile Put the Prunes, Cranberry’s, Swede, Celery and sage into the slow cooker – hot pot. Cover and turn on low.
  5. As soon as the onions have simmered add to the pot and add the belly pork.
  6. Pour over the stock, I used 300 ml but use your eyes just so its almost covered.  The prunes thicken the sauce and make it sweet and the swedes take on all the flavor.

I serve this with Mash potaoto and should of served with green beans or a green veg of some description.

 

NB: This is posted under Milk/Egg/Tomato/Soya/Gluten free, and Paleo. For paleo leave out the white wine and use more stock.

 

 

 

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Posted in Dairy Free, Egg Free, Gluten Free, Kids Favorites., Mediocre - Fry Something, Paleo, Pork, Soya Free, Tomato Free
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