On Wednesday we celebrated my dad’s birthday. Last year I baked him my popular Neopolitan Layer Cake. This year I decided that we should probably do something savoury. I would have to prepare the meal at home and then transport it so I thought that the Slow Cooker was the perfect instrument to use. What is better than a winter warming stew anyway? When deciding on what protein to use, I remembered that we haven’t been able to have our traditional Sunday pork roasts. Coming together over a pork roast is my favourite memory of the family. Pork it was. Finally, inspired by my grandma’s German heritage. I took inspiration for my marinade from Sauerbraten. Sauerbraten is typically a beef roast marinated in vinegar and spices.
Keeping to the idea of Sauerbraten. I created a marinade and pickled my pork roast for 3 days. Be sure that if your marinade doesn’t cover the whole roast that you turn it twice a day. After the pickling is complete I pat the pork dry and cut off any visible fat. Next, give it a quick dust with gluten free plain flour and then brown it in a pan. This helps hold in any fat that is left and keeps the pork moist.
In regards to the slow cooking process, I have cooked it overnight on low heat for about 8 hours. It also is quite successful on high for about 6 instead. Feel free to add or subtract any ingredients in the stew to suit your liking. It is also personal preference to shred the pork with a fork or simply break it down into chunks. How you serve the dish is entirely up to you. Brody and I, even enjoyed my test cook up on a bed of mash potato. When serving it like this I didn’t add potato to the stew itself.
I hope that this recipe inspires you to create delicious and easy food. The entire family enjoyed this perfect winter warm and I’ll definitely cook it again. The fact that it utilises a slow cooker makes this simple for weekend cleanings days. If you do cook this recipe for yourself at home, let me know. I love finding out exactly what you think of my recipes.
First, prepare your pickling liquid by placing the water, both kinds of vinegar, onion, spices, lemon juice and mustard in a medium pot over medium to high heat.
Bring the liquid to the boil and then reduce the heat, cover with a lid and simmer for 10 minutes. Allow this to cool once cooked.
While your marinade is cooling, prepare your pork leg if you haven't already. Trim all the skin and fat off the leg. You don't want this in your stew as it will create a filmy fat layer. Once your pork is prepared put it into a deep baking dish.
Pour your cooled pickling liquid over the pork. If the liquid doesn't cover the pork completely ensure that you turn it twice a day. Cover tightly and refrigerate for at least one day, I recommend two or three for the best flavour.
Once your pork has marinated, remove it from the pickling and pat it dry gently with some paper towel. You can cut the pork into chunks if desired, make sure they are roughly 500g each. Any smaller and you will need to adjust the cooking time.
Coat the pork pieces in lightly some flour and then sear them in a hot pan over high heat. You'll want to brown them for 1 to 2 minutes each side.
Place the pork in the slower cooker with your beef stock or broth, apple cider, vegetables, spices, sugar, garlic and mustard. Do not add the brown rice flour yet.
Cook on high for 6 hours or on low for 8 depending on your needs. The pork when done should be tender to the fork.
30 minutes before serving add your brown rice flour and stir through and adjust the slow cooker to high if required. This will allow the stew to thicken slightly.
Serve as desired by either breaking the pork into chunks or shredding it. For an extra treat crackle the pork skin and serve on the side.
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