Lemon Pork With Cumin - Slow Cooker
This was really yummy, and I made some mashed potatoes and roasted some parsnips, carrots and apples which went with it nicely.
I used two pork steaks instead of the leg joint, half a lemon and didn't have any white wine so only used the recommended amount of stock. I also didn't have any cumin seeds, so I used ground instead and chucked some extra in because I love it so much. I will probably use slightly less lemon next time for my smaller recipe because the flavour really intensifies with the slow cooking and it was a bit unbalanced. But still very delicious.
Here's the real recipe from The Slow Cooker Cookbook by Gina Steer.
Serves 6
1.5kg/3lb pork leg joint
1 tbsp unsalted butter
1 medium onion, peeled and chopped
2-4 garlic cloves, peeled and chopped
1 tsp cumin seeds
1 large lemon, preferably unwaxed or organic, cut into wedges
150ml/ 1/4pt dry white wine
300ml/ 1/2pt veg or chicken stock
1 tbsp soy sauce
few fresh sage leaves
1 tbsp cornflour
lemon wedges and fresh sage leaves to garnish
1. Preheat the slow cooker on high. Discard the rind and any excess fat from the pork joint. Heat the butter in a frying pan, sear the pork on all sides and place in the cooking pot.
2. Add the onion, garlic and cumin to the butter remaining in the frying pan and saute for 3 minutes, stirring frequently. Add the lemon wedges to the pan and continue to saute for another 3 minutes; then spoon over the pork joint.
3. Blend the wine, stock and soy sauce and pour over the joint; then add the sage leaves. Cover with a lid, reduce the heat to low and cook for 5-7 hours.
4. Remove the joint from the pot and keep warm. Strain the cooking liquor into a pan and bring to the boil. Blend the cornflour with 1 tablespoon of water, then stir into the boiling stock. Cook, stirring frequently, until thickened and smooth. Serve with the joint, garnished with lemon and sage leaves and freshly cooked vegetables.
** If you like crisp skin on the joint, do not brown the joint before cooking. Once cooked, remove the pork joint from the cooker and grill the skin under a preheated grill for about 10 minutes.
I used two pork steaks instead of the leg joint, half a lemon and didn't have any white wine so only used the recommended amount of stock. I also didn't have any cumin seeds, so I used ground instead and chucked some extra in because I love it so much. I will probably use slightly less lemon next time for my smaller recipe because the flavour really intensifies with the slow cooking and it was a bit unbalanced. But still very delicious.
Here's the real recipe from The Slow Cooker Cookbook by Gina Steer.
Serves 6
1.5kg/3lb pork leg joint
1 tbsp unsalted butter
1 medium onion, peeled and chopped
2-4 garlic cloves, peeled and chopped
1 tsp cumin seeds
1 large lemon, preferably unwaxed or organic, cut into wedges
150ml/ 1/4pt dry white wine
300ml/ 1/2pt veg or chicken stock
1 tbsp soy sauce
few fresh sage leaves
1 tbsp cornflour
lemon wedges and fresh sage leaves to garnish
1. Preheat the slow cooker on high. Discard the rind and any excess fat from the pork joint. Heat the butter in a frying pan, sear the pork on all sides and place in the cooking pot.
2. Add the onion, garlic and cumin to the butter remaining in the frying pan and saute for 3 minutes, stirring frequently. Add the lemon wedges to the pan and continue to saute for another 3 minutes; then spoon over the pork joint.
3. Blend the wine, stock and soy sauce and pour over the joint; then add the sage leaves. Cover with a lid, reduce the heat to low and cook for 5-7 hours.
4. Remove the joint from the pot and keep warm. Strain the cooking liquor into a pan and bring to the boil. Blend the cornflour with 1 tablespoon of water, then stir into the boiling stock. Cook, stirring frequently, until thickened and smooth. Serve with the joint, garnished with lemon and sage leaves and freshly cooked vegetables.
** If you like crisp skin on the joint, do not brown the joint before cooking. Once cooked, remove the pork joint from the cooker and grill the skin under a preheated grill for about 10 minutes.
Comments
Works well with larger joints of meat, but don't double the quantity of the lemon or it gets way too bitter!!
Thanks so much for posting this.
AnnA