Recipe by AmandaInOz
If you like sweet and sour flavours, you'll enjoy this. If you don't have red wine, you can substitute chicken broth. From Slow Cookery. Serve with baked sweet potatoes and warm bread.
Top Review by Charlotte J
We enjoyed this the other night. It was so easy to make. The bay leaf and cumin were the two flavors I could pick up on. I loved the sauce, it was just the right amount of sauce without drowning the meat. Made for *Twelve days of Christmas recipe swap 2008* game from the *Aus NZ Cooking Forum*
- 2 medium onions, cut into eighths
- 1⁄4 cup raisins
- 2 garlic cloves, pressed
- 1 bay leaf, dried
- 1 cinnamon stick
- 2 lbs boneless pork, trimmed of fat and cubed
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 tablespoons brown sugar
- 1 cup dry red wine
- 1 (6 ounce) can tomato paste
- 1⁄4 cup red wine vinegar
Directions See How It's Made
- In a 3 quart or larger slow cooker, combine onions, raisins, garlic, bay leaf, and cinnamon stick.
- Coat pork cubes in flour, then add to cooker, and sprinkle with cumin and brown sugar.
- In a small bowl mix wine, tomato paste, and vinegar. Pour over pork.
- Cover and cook on low until pork is very tender when pierced (about 7 1/2 to 8 1/2 hours).
- Skim fat from stew and discard, if necessary. Season to taste with salt.