Prep time: 10 minutes
Cook Time: 4-6 hours
2 – 3 tblsp of Zest Moroccan or Indian Spice Paste
4 pork chops
2 tblsp olive oil
2-3 garlic knobs crushed
1 onion chopped
1 leek sliced
4 tbsp pearl barley
3 cups of chicken or vegetable stock
4 rashers of trimmed bacon
1 Chorizo sausage roughly chopped
2-3 Bay leaves
Heat slow cooker on high. Heat oil in frying pan and brown pork on both sides with bacon and Chorizo. Remove from pan and set aside. Gently fry onions and leeks with Zest spice paste until softened. Add carrots and cook for 2 minutes then transfer all vegetables to slow cooker. Sprinkle pearl barley over vegetables and place pork on top. Lightly season then pour broth over the meat making sure all ingredients are covered. Cover & cook on high for 2 hours, stirring occasionally. Cook for another 2 hours on high then another 1-2 hours on low or until meat is really tender. Serve with vegetables and crusty bread.
*If you don’t have a slow cooker follow recipe using a heavy based saucepan with lid.
Created by: Shelley@home with Zest, based on the recipe from “Food Lovers Slow Cooker” published by Transatlantic Press 2011