Slow Cooker Pork and Olive casserole

 

One of the recipes I based the below on added smoked paprika, lemon juice, zest and parsley. It was more than fine without but might try adding one or more next time

Lightly dry fry 100g sliced chorizo (release a bit of oil, don't get anywhere near crispy) in a frying pan. Add to slow cooker pot leaving the oil in the frying pan. Top up the oil in the frying pan with a bit of olive oil and brown outside of 500g cubed pork shoulder/leg in batches. Remove and put into slow cooker pot leaving oil. Gently fry 1 chopped onion and two cloves garlic in the oil until starting to soften. Add to slow cooker pot.

To the slow cooker pot add a tin of tomatoes and enough chicken stock to nearly cover the pork. Cook on low for 6-8 hours. 

Then add 100g rinsed green olives and a drained tin of chickpeas and salt and pepper. Cook for a further hour (basically heating the olives and chickpeas).

Couscous is a good accompaniment 

Pork and Apple Bake

Another good recipe for the remainder of a Pork roast

Preheat oven to 180C
Finely chop 2 medium onions
Cut 2 medium carrots into fine (julienne) strips
Cook onions and carrots in rapeseed/sunflower oil over medium heat until onions are transparent.
Cover base of baking dish with the onions and carrots
Thin slices of cooked pork (about 8oz) and arrange in layer ontop of the carrots and onions
Peel, core and slice a cooking apple and arrange on top of the pork.
Pour over enough cider to a level just below that of the layer of apple
Sprinke soft brown sugar (about 2tbsp - less if you use a dessert apple) over the apple

Bake in oven for 20-25 minutes

Serve with mashed potato and a green vegetable

Recipe collection: Pork - cooked

This collection is for using anything that might be left from a roasted pork joint

Pork Shepherd's Pie
Pork in a piquant sauce
Pork and Apple Bake
Pork in sweet and sour sauce

Recipe: Pork in a piquant sauce

Left over gravy as well as roast pork? Either use the gravy as a base for soup or in this recipe.

Half pint of gravy
1 small onion finely chopped
1tbsp oil
2 tsp capers chopped
1tsp mustard (Dijon or whole grain)
2 tbsp redcurrant, or similar, jelly
2tbsp red wine
Sliced cooked pork (enough for 4 people)

Gently fry onion in oil until beginning to brown. Add all other ingredients (apart from the meat) and cook gently until the jelly has melted. Put the slices of meat in the base of a shallow oven-proof dish (single layer or slightly overlapping) and pour over the sauce. Heat through in oven preheated to 180C for 15 minutes.

Server with boiled small potatoes and seasonal vegetables.

Recipe: Pork Shepherd's Pie

Good use of leftover from Sunday roast pork

1 large onion - minced in food processor
10oz cooked pork - minced in food processor with
- a large fresh sage leaf and
- half tsp of fresh rosemary leaves (if using dried herbs use quarter tsp of each)
1 tbsp oil
8oz tin tomatoes
1lb potatoes cooked and mashed

Gently fry onions in the oil until beginning to brown. Add meat mixture and cook for a further couple of minutes over high heat. Add tin of tomatoes, salt and pepper and cook, breaking up the tomatoes if not pre chopped, until most of the tomato juice has been absorbed/cooked off.

Put into an oven proof dish and top with the mashed potato. Cook in oven (pre-heated to 180 C or 170C for Fan oven) for 40 minutes.

Serve with green vegetable (and tomato ketchup of course)