This is a very versatile dish. Add anything you fancy or keep it simple……
I often put whatever we have kicking about in the fridge. Few mushrooms? Yeah go on! Couple of spring onions….why not?
Great for using up ‘not enough for a recipe but too much to throw away’
Ally’s Belly Pork Ragu
Succulent belly pork slow cooked in a rich tomato sauce
Ingredients
Equipment
Method
- Get everything ready! Spinach out the freezer and pork out the fridge to get to room temp. When the spinach is defrosted (I sometimes use the micro) squeeze as much water out as possible.Pop the slow cooker onto high to warm up.
- Chop the onion to your desired size and cut the pork into chunks.
- Pop the tomatoes, tomato puree, crushed garlic, spinach, thyme and oregano in the slow cooker.
- Put the olive oil into a frying pan and pre heat on medhigh.Fry the pork belly until its beautifully browned.
- Transfer the browned pork into the slow cooker. Put the onion into this pan and fry on a medium heat to get all those flavours.Fry until nearly cooked and add the wine for a few minutes to deglaze.
- Put the onion and wine mix into the slow cooker and give it a good sir.
- Pop the lid on, turn down to med for 3 hours, or low for 6 stiring occasionally.
Cush’s Notes
Ally always uses Mutti tinned tomatoes – these are an absolute game-changer and we’ll talk about these more in a future post. Shiraz works really well with this recipe but use any red wine of your choosing!