Slow Cooker Pork with Turnips, Oyster Mushrooms and a Mild Pomegranate Ginger Chive Sauce

Instructions

1. 1

   1. Season the pork with the salt, black pepper, sweet paprika, and ground coriander in a large bowl, mixing well so every cube is coated.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and brown the pork in 2 batches for 2 to 3 minutes per batch, just until colored on the outside. Transfer the pork to the slow cooker.

3. 3

   3. In the same skillet, add the yellow onion and cook for 3 minutes. Stir in the garlic and fresh ginger, cooking for 30 seconds until fragrant. Add the tomato puree and cook for 1 more minute.

4. 4

   4. Pour the broth and pomegranate juice into the skillet, add the apple cider vinegar, and scrape up the browned bits. Transfer this mixture to the slow cooker.

5. 5

   5. Add the turnips, oyster mushrooms, and half of the fresh chives to the slow cooker. Stir gently to distribute everything evenly.

6. 6

   6. Cover and cook on LOW for 6 hours, or until the pork is very tender and the turnips are cooked through. If cooking on HIGH, cook for about 3 hours. The safe internal temperature for pork should reach at least 145°F/63°C, though this stew becomes more succulent with longer cooking.

7. 7

   7. If you want a thicker sauce, mix the cornstarch with the cold water until smooth. Stir it into the slow cooker during the last 15 minutes of cooking, cover again, and let the sauce thicken.

8. 8

   8. Taste and adjust salt if needed. Serve the pork with the turnips and mushrooms generously coated in the pomegranate sauce, and finish with the remaining fresh chives on top.