There’s only so much pasta, breaded chicken and fish fingers that I can eat when I’m tight on time, so I’ve decided to make the most of my slow cooker and lovely Le Creuset pots and make food ahead of time. It takes a bit of planning but I’ve found that with just a bit of prep you can pop it all in a pan and have a lovely meal ready for dinner without really thinking of it.
I grew up on a lot of pork stews of some sort or another so I thought I would give pork another go (I generally think pork and dry pork chops to come to mind) so here’s a quick and easy recipe that can be made ahead ready to be eaten or frozen and kept for another day.
- 400g chopped pork (stewing pork or pork belly is best)
- 1 red onion
- 2 peppers sliced (red and yellow)
- 200g button mushrooms
- 400g plum tomatoes
- 200ml stock (vegetable or chicken)
- 2 tbsp smoked paprika
- 1 tsp crushed chillies (optional)
- 1 packet of spinach (optional)
You’ll also need an oven proof dish. I use a Le Creuset dish that you can use on the gas hob and then the oven but you could do the first steps in a frying pan and then move it to an oven proof dish with a lid for the main cooking part.
- Pre-heat the oven to 180C fan
- On the hob in a frying pan or the oven proof dish, fry the onion until soft and then add the pork and brown lightly
- Add the rest of the ingredients and cook gently for 10 minutes
- Put the lid on the dish and pop in the oven for 1.5 – 2 hours or until the pork is tender
- Stir in the spinach and serve with potatoes or rice
- If you find the pork is drying out, add some extra stock
- Add extra vegetables – root vegetables work well as they don’t disintegrate when they’re cooked for a long time or add some other vegetables like spinach, peas, sweetcorn etc near the end of the cooking time
- Add more paprika or chilli to your taste