Pork and Tomatoes, Slow Cooker; Tangier Walks, Part 2

It’s that time of year again…. The slow cookers are regaining their rightful place in our kitchen.

First thing to use up are the packages of pork odds & ends that have been accumulating over the summer.

As you all know I buy whole pork loins and cut my own ‘chops’, When I buy the loins they are always tied and packaged. I try to check both ends to make sure I can get nice cuts but sometimes I’m fooled. When I untie the loin only part of it is suitable for chops… the rest of just falls apart once untied.

It’s fine, of course…. perfectly good pork and I weigh it, package it in portions and use it for stir-fries or casseroles or the slow cooker.

After a summer of grilling pork chops I have a few packages in the freezer.

This time of year I start to think about reducing the meat in my freezers…. to make room for Christmas cookies.

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Pork and Tomatoes, Slow Cooker

Print Recipe

I used a small pork loin cut into chunks for this. I don’t brown or pre-cook anything…. I like easy.
We had it on Brown Basmati Rice, but pasta or mashed potatoes would also be good.

• Author: Katie Zeller
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 2 servings 1x
• Category: Slow Cooker

Ingredients

Scale 1x2x3x

• 12oz (360gr) boneless pork, cut into pieces
• 1 medium onion, chopped
• 1 ribs celery, chopped
• 1 cup (8oz, 200gr) tomatoes, peeled, chopped
• 1/2 cup (4oz, 125 ml) beef broth
• 1/4 cup (2oz, 60ml) red wine
• 1 tsp paprika
• 2 tbs tapioca

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Instructions

• Put onions and celery in the slow cooker.
• Top with pork pieces in a single layer if possible.
• Mix all remaining ingredients and pour over pork.
• Cover and cook, low heat, for 6 hours.
• Give it a quick stir after 3 hours if you are available
• Uncover and serve.

Notes

Tapioca is a great thickener for slow cookers…. just sprinkle it in and forget about it. If you don’t have it, stir in 1 tbs cornstarch dissolved in 2 tbs water 30 minutes before serving.

Keywords: slow cooker, pork, tomatoes

To continue with our morning walk through Tangier

This street was at the top of the old city walls. There was a larger walking group stopping for…. something. We walked on by.

I loved the lights on the door to this riad. We had considered renting this one…the views were spectacular but it was a long walk into the heart of the Medina.

Did I mention that the streets are narrow? Foot traffic and hand carts only.

We visited the English Church and cemetery. Tangier has an interesting history. It was ruled / owned by Berbers, Phoenicians, Visigoths, Spanish, Portuguese, British…. In 1923 it became an International Zone and was ruled jointly by France, Britain and Spain.It joined the rest of Morocco in 1952. In the 60’s and 70’s it was a popular stop on the ‘hippie trail’. Tangier gained an unsavory reputation and was becoming a bit tattered. King Mohammed VI made it his project in 2010 to clean it up, restore the old parts and make it a top tourist destination.

He succeeded very well indeed.

At the end of our tour we went through the food markets.

The chickens (and rabbits and guinea fowl and…) still have their heads and feet, of course; although you can ask the butcher to cut them up for you.

This guy was roasting nuts but we also saw ovens for bread and tagines…. Bring your own and they bake it for you.

Of course there were booths for herbs and spices. I didn’t buy any of these fragrant herbs but I did stock up on spices: cinnamon, cumin, paprika….

Finally, one lone customer at this colorful coffee shop…. It was still early.