Week 11: Brassiered Pork

The Recipe
500g belly pork, without rind
1 large squash, cut into bite-sized pieces
2 bell peppers, cut into bite-sized pieces
1 onion, chopped
2 cloves garlic, chopped
1.5dl red wine (or stock)
1 tbsp corn starch
1 can (400g) tomatoes
1 tbsp olive oil
Rosemary, thyme

Heat up the oil in a large pan and cook the onion at medium heat for about 5 minutes. Add squash, bell pepper, garlic and cook for another 2 minutes. Add tomatoes and wine. Mix the corn starch with a bit of water and add to the mix. Bring to a boil.

In a crock-pot add half the vegetable mix, put the belly pork on top and cover with the rest of the vegetable mix. Add spices according to taste.

Cook on HIGH for 7-9 hours.

Serve with mashed potatoes.

The Verdict
I'm getting much better at finding good recipes and good meat to use for crock-pot meals. This was really, really good. I guess you could serve it with rice as well, but the mashed potatoes fit perfectly :-) Very yummy and definitely something I'll be making again.