On our recent trip to Belgium one of my favourite meals was pork ribs cooked in Kriek and served with a huge bowl of salty, crispy skinny fries and mayo, It was delicious so I’ve re created the flavours using pork shoulder and my slow cooker.
It’s really easy and you can choose to leave the pork as one big lump and then pull it once cooked or do it in smaller chunks.
You can also just chuck it all straight in the slow cooker without pre cooking if you can’t be bothered with the washing up.
I let mine cook for 8 hours but it’s up to you how long you leave it in the slow cooker.
- 1kg pork shoulder, fat trimmed off and cut how you like it.
- 2 red onions, sliced
- 2 375ml bottles of kriek (something sour not the really sweet ones)
- 1 jar of sour morello cherries
- 2 bay leaves
- 2 tsp thyme
- 1 bouquet garni bag (or home made bouquet garni)
- 1 large carrot, grated
- 1 tbsp redcurrant jelly
- corn flour and water to thicken.
- olive oil
- Fries, mayo and pea shoots to serve with.
- Heat a little bit of olive oil in a large pan and fry the onions and carrot until soft.
- Add your pork and cook until it’s started to colour.
- Tip in the beer, cherries, a little of the cherry juice
- Add the herbs and spices along with hte red currant jelly, season with a little salt and pepper
- Transfer to your slow cooker and cook on high for 2 hours before turning down to medium and cooking for another 6.
- Towards the end if your stew is looking a little watery mix some water with corn flower to form a paste then stir into the stew.
- Season with salt and pepper, you can always add some more cherry juice too then serve with your chips and mayo.