Paul's sweet and sour slow cooked pork

Cooked in a slow cooker or in the oven this recipe is quick and easy to prepare and tastes fantastic.

Course Main meal

Cuisine International

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 411kcal

Set the slow cooker on low
Heat a 2 tablespoons oil in a large heavy based frying pan and brown the meat on all sides. Place in The slow cooker.
Add another 2 tablespoons oil to the pan and add 2 chopped celery sticks and one onion. Sauté gently for 3 to 4 minutes until softened, then add two chopped garlic cloves and cook for 1 minute.
Stir in 50g sugar, 175ml red wine vinegar, 2–3 tablespoons tomato puree and 175ml stock and bring to the boil. Reduce the heat and simmer for a few minutes. Then pour over the pork.
Add the 25g sultanas and 2 sliced red peppers, cover and cook for 8 hours.
Remove the meat from the pot and transfer to a board or serving plate.
Skim off any excess fat from the sauce and serve the sauce separately or poured over the pork.
Serve with minted new pots and fresh seasonal veggies.

Cook's Note

The pork loin we used in France had only a thin layer of fat and no skin. If you use a butcher, you can ask him to prepare the meat this way for you.
The recipe was tested again in my kitchen in London, and I used a classic English rolled loin joint including skin. this worked just as well but did produce a lot more fat. Hwoever this was then easily skimmed off before serving. The skin made it hard to carve, so I removed the skin before carving.
To cook in a conventional oven Prepare as above and place in a casserole with a tight fitting lid. Cook in a preheated oven 180℃/ 160℃ fan/gas mark 4 for 2 - 3 hours.