Not only is Paul's sweet and sour slow-cooked pork simplicity itself to make, it also tastes fantastic.

Cooked in a slow cooker, this recipe is ideal for summer since it removes the need to use the oven and doesn't heat up the kitchen. Having said that, you can, of course, cook it in the oven too if you don't have a slow cooker.

Prepare it in the morning, go out and enjoy the sunshine, and have a meal ready for you at the end of the day.

Our first Friends in the kitchen

Mr B and I drove down to the South of Spain In June 2025 for our holiday - well, he drove and I just went along for the ride. Traveling down in our little 2 seater convertible (the joy of having grown-up kids), we had the most fantastic time. There were many beautiful town and cities on the way, starting with St. Antonin de Noble Val at the wonderful Maison Belmont, where we stayed for 2 days.

Maison Belmont

Maison Belmont is a bed and breakfast run by Paul and Mark, a couple of good friends of ours.  They left England just over a year ago to follow their dream of running a luxury bed and breakfast in France. The house is beautiful and they made us and the other guests feel really welcome.  

They are such fabulous hosts and we throughly recommend a stay there, not just because they are friends.  There is no doubt in my mind that they will make a great success of Maison Belmont,  and  St. Antonin is a beautiful medieval town well worth a visit.

Paul's Sweet and sour slow cooked pork

We first met Paul and Mark several years ago, when they joined our local (London) dinner party club. Paul in particular loves cooking, so while we were over in France visiting them I thought it would be a fun idea if Paul cooked a dish that I could share on the blog.

On the first day of our visit, Paul and I went off to buy the ingredients for our evening meal.

When we got back, Paul started preparing the food while I kept myself busy taking pictures. Once everything was put into the slow cooker we went off to explore the pretty town.

Back from our exploring in the evening the pork was ready and Paul proceeded to cook some potatoes and seasonal vegetables to go with it. We then retired to the beautiful garden to have our dinner. 

Under the watchful eye of Toby the dog we shot the final pictures and tucked in.  It was the most delicious meal!

Step by Step Paul's Sweet and Sour slow cooked pork

Step 1

Brown the Pork in frying pan, then transfer to the slow cooker.

Step 2

Chop the celery and onion

Step 3

Sauté until tender and add red wine vinegar.

Step 4

Add the remaining ingredients for the sauce and simmer for a few minutes. Pour over the pork.

Step 5

Slice the peppers.

Step 6

Add to the pot.

Step 7

Cook until tender.

Transfer to a serving plate

Step 8

Serve with seasonal vegetables

Paul's sweet and sour slow cooked pork

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Cooked in a slow cooker or in the oven this recipe is quick and easy to prepare and tastes fantastic.

Course Main meal

Cuisine International

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings 6

Calories 411

Author Jacqueline Bellefontaine

Ingredients

• 4 tablespoon olive oil
• 1.2-1.5 kg lean pork loin ( about 2½lb) rolled
• 2 sticks celery chopped
• 1 onion chopped
• 2 cloves garlic chopped
• 50 g sugar (2oz)
• 175 ml red wine vinegar (6floz)
• 2-3 tablespoon tomato puree
• 175 ml stock (6floz)
• 25 g sultanas (1oz)
• 2 red peppers seeded and sliced
• vegetable to serve

Instructions

• Set the slow cooker on low
• Heat a 2 tablespoons oil in a large heavy based frying pan and brown the meat on all sides. Place in The slow cooker.
• Add another 2 tablespoons oil to the pan and add 2 chopped celery sticks and one onion. Sauté gently for 3 to 4 minutes until softened, then add two chopped garlic cloves and cook for 1 minute.
• Stir in 50g sugar, 175ml red wine vinegar, 2–3 tablespoons tomato puree and 175ml stock and bring to the boil. Reduce the heat and simmer for a few minutes. Then pour over the pork.
• Add the 25g sultanas and 2 sliced red peppers, cover and cook for 8 hours.
• Remove the meat from the pot and transfer to a board or serving plate.
• Skim off any excess fat from the sauce and serve the sauce separately or poured over the pork.
• Serve with minted new pots and fresh seasonal veggies.

Notes

Cook's Note

• The pork loin we used in France had only a thin layer of fat and no skin. If you use a butcher, you can ask him to prepare the meat this way for you.
• The recipe was tested again in my kitchen in London, and I used a classic English rolled loin joint including skin. this worked just as well but did produce a lot more fat.  Hwoever this was then easily skimmed off before serving. The skin made it hard to carve, so I removed the skin before carving.
• To cook in a conventional oven Prepare as above and place in a casserole with a tight fitting lid. Cook in a preheated oven 180℃/ 160℃ fan/gas mark 4 for 2 - 3 hours.

Nutrition

Calories: 411kcal | Carbohydrates: 17g | Protein: 46g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 132mg | Sodium: 232mg | Potassium: 989mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1391IU | Vitamin C: 54mg | Calcium: 29mg | Iron: 2mg

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This post was updated in January 2026 An update on Maison Belmont:

After running Maison Belmont successfully for a couple of years in St,Antoine they moved to Eyemet where they soon gained top ratings on Trip advisor. Sadly for theirr visitors after 10 years of welcoming guests to their home, they said our final au revoirs on 29 September 2025.