Gradual braised pork with ratatouille & mash
1 tbsp olive oil
1 onion, chopped
1 crimson pepper, 1 yellow pepper reseeded and chopped
375g courgettes, reduce into chunks
2 cloves garlic, finely chopped
400g tin chopped tomatoes
150 ml crimson wine
1 tbsp cornflour
2 stems rosemary, leaves eliminated
875g pork, rind eliminated
1 tsp smoked paprika
In a frying pan add the oil and warmth then add the onion, fry for approx 5 minutes or till simply turning golden.
Add the peppers, courgettes and garlic, fry for additional 2 minutes, then combine within the tomatoes, smoked paprika, rosemary leaves and wine.
Combine the cornflour with a bit water, to make a paste then add to the pan and stir, deliver to a simmer till it thickens.
Switch half the combination to your gradual cooker, add the pork after which cowl with the remainder of the sauce.
Gradual prepare dinner for a minimal 6 hours or till the pork is nearly falling aside.
Take away the pork, put aside, take the sauce and switch to a pan, warmth for five minutes to scale back right down to a thick sauce consistency.
I served the pork and sauce with buttery mash, alternatively serve with polenta or rice or break the pork into the sauce and serve with pasta.