Servings: 6  |  Prep time: 10 mins  |  Cook time: 8hrs (slow cook)

Nutritional information: (average serve)

  • Calories: 296
  • Protein: 31g
  • Carbs: 18g
  • Fat total: 10g


2 small onions thinly sliced

6 garlic cloves peeled and smashed

250g baby carrots

Kosher salt

Freshly ground black pepper

1.5kg pork shoulder cut into 1.5 inch cubes or a 1.8kg bone-in pork shoulder roast

1 tablespoon herb blend / your favourite seasoning blend

1 tablespoon fish sauce

1 small cabbage cut into 8 wedges

1 cup marinara sauce

1 tablespoon aged balsamic vinegar

¼ cup finely chopped Italian parsley optional


Step 1

Slice up the onions and smash the garlic cloves. Add them with the carrots to the slow cooker liner, and season liberally with salt and pepper.

Step 2

Cube the pork and toss with seasoning and fish sauce.  Add another sprinkle of salt and pepper and toss to combine.

Step 3

Pile the seasoned pork on top of the onions and carrots and tuck the cabbage wedges on top. Drizzle on the marinara sauce and some more salt and pepper.

Step 4

Put on the lid and cook on low for 8-10 hours.

Step 5

When the pork and veggies are fork-tender, adjust the stew for seasoning with balsamic vinegar, salt, and pepper. Top the stew with fresh Italian parsley.