Prep 20 mins
Cook 8 mins
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.
- 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
- 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.
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*
I made 2 modifications - dried onions and 1/2 as much cumin (as I haven't cooked with it before). It was really easy to make and smelled great as it did it's thing in the crock pot. I'll make this again!
Photo Tag 2007 ~ This was really nice. I don't think however, that it's enough to serve 6 people. We had enough for the two of us, plus DH's lunch and just a very small amount leftover. It did seem rather rich. Used a bit of ground cinnamon as I didn't have any sticks. I served it with mashed potatoes. Thanks Amanda!