“The tangy Mediterranean flavours of sumac spice predominate in this recipe,” writes cookbook author Sally Wise.
“These are enhanced by citrus and honey to make a spectacular and unusual pot roast-style dish. I have found that the nicest accompaniment to this dish, albeit a little cross-cultural, is couscous.”
The recipe is from Wise’s latest cookbook, Ultimate Slow Cooker, which features more than 100 new recipes for soups, mains and desserts.
Sumac Pork with Citrus Sauce
For a 3.5 to 4.5-litre slow cooker
1.2–1.4kg boned pork shoulder, visible external fat removed
3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water
Prepared couscous, to serve
Green salad, to serve
For the Citrus Sauce
3 teaspoons ground sumac
1 tablespoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cardamom
Finely grated rind and juice of 1 small lime
Finely grated rind and juice of 1 small lemon
Finely grated rind and juice of 1 orange
2 teaspoons sugar
2 teaspoons maple syrup or mild-flavoured honey
2 teaspoons redcurrant jelly
½ teaspoon salt
1 tablespoon tomato sauce (ketchup)
To make the citrus sauce, mix all the ingredients together.
Place the pork in the slow cooker and pour over the sauce. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the pork is tender.
Remove from cooker and keep warm. If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste. Skim off any fat from the surface.
Serve the pork sliced with couscous and a green salad.
Note: Any leftover pork makes a delicious sandwich filling, combined with other salad ingredients.
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