|Canned tomatoes with juice||425 Gram|
|Chicken stock||150 Milliliter|
|Cooking oil||15 Milliliter|
|Lean pork||700 Gram, cut into cubes|
|Onion||1 Large, sliced|
|Salt||To Taste (1 Shake)|
|Pepper||To Taste (1 Shake)|
|Self raising flour||225 Gram|
|Streaky bacon||100 Gram, chopped|
Saute the onion and bacon in the oil in a pan.
Toss the pork in seasoned flour and add to the pan.
Fry until golden.
Add the stock, tomatoes, paprika, sugar and bay leaf.
Stir well and bring to the boil.
Transfer to the Slo cooker and cook for the recommended time.
Remove the bay leaf and if wished, add the scone topping.
Scone Topping Pre heat an oven on gas mark 7 or 220°C (420°F) while making up the scone mixture.
Sieve the flour, salt and pepper into a bowl and rub in the fat.
Mix to a soft dough, using the milk Roll out to 10mm (1/2") thickness and cut into 50mm (2") circles.
Overlap the scones around the edge of the cooked pork casserole and brush with milk.
Place the stoneware pot in the pre heated oven.
Bake for 15-20 minutes or until golden brown.