- Dairy free
- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
- Over 4 serves veg or fruit
As the weather cools, it's the perfect time for slow cooking. This succulent pork recipe is bursting with flavour – and all the prep is done in 10 mins.
- Serves4
- Cook time3 hour 15 minutes
- Prep time10 minutes, + 10 mins resting time
Ingredients
- 2kg Coles Australian Boneless Pork Leg Roast
- 2 beef-style stock cubes
- 400g can Coles Simply Chopped Tomatoes
- 1/2 leek, pale section only, thinly sliced
- 4 Carisma potatoes, chopped
- 150g cup mushrooms
- 100g Coles Australian Baby Leaf Blend
- 1/3 bunch flat-leaf parsley, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Place pork, stock cubes, tomato, leek and 1 cup (250ml) water in a roasting pan. Cover tightly with foil. Roast for 2 1/2 hours or until pork is tender.
Step 2
Increase oven to 240°C. Uncover the pork and add the potato to the pan. Return to the oven and roast for 30 mins or until skin crackles. Add mushrooms and roast for 15 mins or until tender. Remove from oven and loosely cover with foil. Set aside for 10 mins to rest.
Step 3
Transfer pork to a clean work surface. Use a large sharp knife to thinly slice two-thirds of the pork. Transfer the remaining pork and two-thirds pan sauce to separate airtight containers and place in the fridge to reserve for creamy pork and mushroom pasta.
Step 4
Divide the sliced pork among plates with the potato, mushrooms and salad leaves. Drizzle with 1/3 cup (80ml) pan sauce and sprinkle with parsley.
Recipe tip
COOK. STORE. SAVE.
Use it up: Don’t throw away the green leek tops. Wash and thinly slice them, then shallow-fry with a little oil. They add taste and texture to dishes, such as risotto and stir-fries.
Slow-roasted pork with leek & mushrooms
- Serves4
- Cook time3 hour 15 minutes
- Prep time10 minutes, + 10 mins resting time
Ingredients
- 2kg Coles Australian Boneless Pork Leg Roast
- 2 beef-style stock cubes
- 400g can Coles Simply Chopped Tomatoes
- 1/2 leek, pale section only, thinly sliced
- 4 Carisma potatoes, chopped
- 150g cup mushrooms
- 100g Coles Australian Baby Leaf Blend
- 1/3 bunch flat-leaf parsley, chopped
Description
As the weather cools, it's the perfect time for slow cooking. This succulent pork recipe is bursting with flavour – and all the prep is done in 10 mins.
Method
Step 1
Preheat oven to 160°C. Place pork, stock cubes, tomato, leek and 1 cup (250ml) water in a roasting pan. Cover tightly with foil. Roast for 2 1/2 hours or until pork is tender.
Step 2
Increase oven to 240°C. Uncover the pork and add the potato to the pan. Return to the oven and roast for 30 mins or until skin crackles. Add mushrooms and roast for 15 mins or until tender. Remove from oven and loosely cover with foil. Set aside for 10 mins to rest.
Step 3
Transfer pork to a clean work surface. Use a large sharp knife to thinly slice two-thirds of the pork. Transfer the remaining pork and two-thirds pan sauce to separate airtight containers and place in the fridge to reserve for creamy pork and mushroom pasta.
Step 4
Divide the sliced pork among plates with the potato, mushrooms and salad leaves. Drizzle with 1/3 cup (80ml) pan sauce and sprinkle with parsley.