Ingredients
2 kg pork leg roast
½ cup flour
1 tsp SIDS CRAZY SALT
2 tbsp rice bran oil
1 cup prunes
2 onions, quartered & sliced
¼ cup flour
1 cup white wine
1 cup chicken stock
1 tsp SIDS SALT & PEPPER
2 bay leaves
2 sprigs thyme
Directions
Spray the bowl with oil and set to HIGH.
Pat-dry pork with paper towels then place in a large plastic bag with the first measure of flour and SIDS CRAZY SALT. Shake the bag to coat the pork on all sides then lift out of bag.
Heat 1 tbsp of oil in a large pan. Add pork and brown on all sides, then transfer to the crockpot. Scatter the prunes around the pork then turn to LOW.
Using the remaining oil in the pan, sauté the onion to golden. Stir in the 2nd measure of flour then pour in the wine, stock and SIDS SALT & PEPPER. Bring to the boil, stirring until smooth.
Add bay, thyme and sauce to the cooker. Cover and cook on LOW for 8-10 hours or HIGH for about 5 hours. Carefully remove the pork from the cooker and slice.
Serve with creamy mashed potatoes topped with the prune sauce.
