Slow Braised Pork With Ratatouille

Ingredients:

• 1 onion, chopped
• 1 red pepper, deseeded, cored and sliced
• 1 tablespoon olive oil
• 1 yellow pepper, deseeded, cored and sliced
• 2 cloves of garlic, finely chopped
• 375g (12oz) zucchini, sliced
• 150 ml (5fl oz) of chicken stock or red wine
• 2 to 3 stems of rosemary leaves
• 400 g (1lb) chopped tomatoes in can
• 1 tablespoon cornflour
• 875 g (2lb) belly pork with thick end rind and string has been removed
• pepper and salt
• to serve, add mashed potatoes

Steps:

1. Preheat the slow cooker as per manufacturer's instruction.
2. Heat oil in a frying pan add the onion and fry.
3. Stirring for 5 minutes until golden
4. Add the zucchini, garlic and pepper then fry for 2 minutes.
5. Stir in the stock or wine and the tomatoes.
6. Mix the cornflour with water until smooth
7. Stir in the mixture to the pan and add the rosemary leaves and some seasoning.
8. Bring to boil, stirring.
9. Place half the mixture into the slow cooker pot, add the unrolled belly pork and cover with vegetable mixture.
10. Cover with the lid and cook over high heat for 7 to 9 hours
11. To thicken the sauce, transfer into the saucepan and bring to boil for 5 minutes.
12. Cut the pork into 4 pieces then place into shallow dishes using a spoon.
13. Best id served with tomato sauce and mashed potatoes.

To make braised chicken with ratatouille fry 4 chicken pieces in olive oil until browned on all sides. Drain and transfer to the slow cooker pot. For the ratatouille follow the instruction above. Spoon it over the chicken and cook over high heat for 5 to 6 hours.

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