Monday, 23 October 2017

Just Loving Autumn #1 - Slow Cooker Dinners

Hi there everyone

I just love Autumn and thought it would be good to share some of the things that make it one of my favourite seasons of the year.

We haven't turned the clocks back yet, but we are already getting used to drawing the blinds and cosying up with lots of candles, a good film and a slow cooker dinner. Whilst we do use our slow cooker all year round, it's in the Autumn when its use starts to really ramp up.

We used it twice this last weekend and, as it's been so long since I've shared a recipe, I thought you might like this fab Chinese style pulled pork with vegetables, which just happens to be very Slimming World friendly ...

Ingredients
When it comes to quantities of pork
just go with what feels right for you ...

Pork shoulder joint
1 large onion, sliced
1 red pepper, sliced
1 orange pepper, sliced
250g mushrooms, sliced
1 large carrot, sliced
1 can water chestnuts, sliced
2 tbsps light brown sugar
2 cloves crushed garlic
2 tsps grated ginger
2 tsps Chinese five spice
500g passata
3 tbsps light soy sauce
4 tbsps dark soy sauce
2 tbsps Hoisin sauce
1 tbsp cornflour


Method

Place onions, peppers, carrot and water chestnuts in the bottom of the slow cooker.

Mix together the sugar, black pepper, garlic and ginger and rub this all over the pork joint.

Place the pork joint on top of the vegetables in the slow cooker and surround with the mushrooms. 

Sprinkle with the Chinese five spice powder and mix together the passata, soy sauce, hoisin sauce and cornflour and pour over the pork.

Slow cook for 6-8 hours.

Remove the pork from the slow cooker, check fully cooked, shred up and add back into the slow cooker and mix thoroughly.

Serve with rice and enjoy in front of the TV watching a good film ...

Find out more about what we love about Autumn and see what we got up to whilst on holiday on the Isle of Wight over the coming weeks 😀

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Thanks for taking time to comment on my blog. I love to hear what people think about what Martin and I have been up to.