I had me a serious hankering for slow cooked pork last week and this jogged my memory of a Jamie Oliver recipe I cooked many years ago. I did a little investigating, only to find that it was no longer on his website but I did find many renditions of it, cooked by other food bloggers. It is a seriously delicious Hungarian style Slow Cooked Pork dish, full of flavour and subtle spices. I put my own little Em’s Food spin on it and it was as good as, if not better than I remembered. I won’t be leaving it years before I cook this one again, it was a total triumph and super easy……
This Slow Cooked Pork is perfectly suitable for your slow cooker. Just follow the method, reduce the water by about half and pop in your slow cooker for 8 hours on low.
Prep time: 30 Minutes
Cooking time: 3 Hours
$$ Medium Budget
Serves 4 (there may be leftovers depending on the appetites of your dinner guests)
Olive oil for frying
1 kg whole Pork Scotch Fillet, cut into thick steaks
1 red onion, halved and sliced top to bottom
1 long red chilli, finely sliced
3 cloves of garlic, finely minced
6 sprigs of oregano & 6 sprigs of thyme, tied in a bunch with kitchen string
1 tbs of caraway seeds
11/2 Tbs of smoked paprika
1 Green, Red & Yellow capsicum, thinly sliced
1 small jar of roasted peppers, drained and sliced
2 tins of baby roma or cherry tomatoes
1/4 cup of sherry or red wine vinegar
1 tbs of tomato paste
Sea salt and pepper
2 tsp of sugar
1 cup of flat leaf parsley, finely chopped
1/2 a cup of toasted walnuts
1 cup of sour cream
Juice of 1/2 a lemon
Brown or white rice to serve
Preheat the oven to 160°C.
To prepare the slow cooked pork, heat a large heavy based casserole or pan. Drizzle a little olive oil in the pan and season the pork steaks with salt and pepper. Fry the pork steaks on both sides until nice and golden, remove from the pan and set aside.
In the same pan, add a little more oil if needed and fry the onions until just starting to soften then add the chilli and garlic and fry for a minute or two. Don’t be alarmed if the bottom of the pan is brown, that is all flavour and will be lifted once you add the vinegar. Add the fresh capsicum to the pan and once it is starting to soften, place the bundle of herbs in the pan along with the smoked paprika and caraway seeds. Stir continuously until aromatic as you don’t want the paprika to burn. Next add the roasted capsicums and the vinegar, using a wooden spoon to scrape all of that flavour from the bottom of the pan. Pour in the tomatoes and tomato paste, season with salt, pepper and sugar and mix to combine. Place the pork steaks back in the casserole dish, along with any juices and nestle them right down in the sauce then add enough water to cover the pork (Approximately one tin should be enough). Give it a good stir and cover with a piece of baking paper, tucking the pork in nice and tight and then cover with a lid and bake in the oven for approximately 3 hours or until the pork pulls apart easily with two forks. Remove the paper and the lid for the last 20 minutes of cooking, to reduce the sauce a little. Once cooked, remove from the oven and allow to rest for 5-10 minutes with the lid on to keep the heat in.
In a small bowl combine the sour cream and lemon juice and season with a little salt and pepper. It will become quite runny but that is exactly what we are after.
To serve, divide cooked rice between four serving bowls. Use a pair of tongs to remove the Slow Cooked Pork steaks, being careful as they may fall apart, then place them on top of the rice. Spoon over the sauce and then drizzle over the sour cream mixture, scatter over lots of chopped fresh parsley and toasted walnuts and serve with a side of greens and crusty bread.
If you like smoked paprika, you may like to try this recipe: