The slow cooker is a marvellous invention, I really should use mine more. This recipe is an old favourite from a word document I have on my PC saved as ‘Uni Recipes’. It’s literally a chuck it all in and wait and see meal. For this one I used pork chop but it works particularly well with pork belly and even subbing out the pork for white fish such as monkfish and cod cheeks.
- 1 large pork chop (cut into cubes)
- 75g Chorizo (cubed)
- 1 small tin chopped tomatoes
- 1 small tin baked beans
- 1 rasher back bacon sliced
- 1 tsp smoked paprika
- ½ red onion sliced
There is no cooking involved in the prep of this dish it is a case of cutting up all of the meat, putting the beans, paprika and tomatoes in, giving it a stir around before putting the slow cooker on low and leaving it to do its thing. I ended up leaving mine for 14 hours, yes I was up at 6am putting on the slow cooker, but I had prepped everything the night before and left the slow cooker bowl in the fridge.
Side note, if you’re doing this with the fish it won’t need as long, you can still prep the night before but maybe just give it 45mins to an hour on high.