Servings: 6 | Prep time: 10 mins | Cook time: 8hrs (slow cook)
Nutritional information: (average serve)
- Calories: 296
- Protein: 31g
- Carbs: 18g
- Fat total: 10g
Ingredients:
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
Method
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.