Loading ...
Loading ...
Loading ...
Oriental honeyed pork
2.5 litres 4.5 litres
Pork fillet 550g 1 kg
Seasoned cornflour 4 tbsp 6 tbsp
Corn oil 4 tbsp 6 tbsp
Onion, chopped 1 large 1 large
Cloves garlic, crushed 1 2
Green peppers, de-seeded and chopped
1 2
Pineapple chunks, drained (reserve juice)
400g 2x400g
Mushrooms, sliced 6 8
Ripe tomatoes quartered
4 6
SAUCE
Chicken stock 600ml 1 litre
Honey 4 tbsp 5 tbsp
Soy sauce 2 tbsp 3 tbsp
Cornflour 4 tbsp 5 tbsp
Pineapple juice (reserved from chunks)
Method
Cut pork into cubes and toss in
seasoned cornflour. Heat oil in a
pan and fry garlic and onion. Add
pork and fry until lightly browned on
all sides. Lower heat and add
pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat
whilst preparing sauce. To make the
sauce mix together chicken stock,
honey and soy sauce. Blend
cornflour with pineapple juice and
add to the mixture. Add sauce to
the pan and stir whilst bringing to
the boil. Transfer all ingredients to
the crock pot, place in the slow
cooker base and cover with the lid.
Cook for approx. 5-8 hours. Serve
with rice and fresh green
vegetables.
Pork and pineapple curry
2.5 litres 4.5 litres
Lean pork, cubed 1.25kg 2kg
Flour 50g 100g flour
Salt 1 tsp 2 tsp
Oi l3 tbsp 3 tbsp
Onions, chopped 1 large 2 large
Curry powder 1
1/2
tsp 3 tsp
Paprika 1
1/2
tsp 2 tsp
Chicken stock 400ml 1 litre
Mango chutney 2 tbsp 3 tbsp
Worcester sauce 2 tsp 3 tsp
Can pineapple cubes, with juice
225g 400g
Bay leaves 2 4
Method
Toss the pork in the flour and salt.
In a pan heat the oil and brown the
meat. Add the onions and fry until
soft. Stir in the curry powder and
paprika. Stir well and cook for a few
minutes. Add remaining ingredients,
bring to a simmer and transfer to
the crock pot. Place crock pot into
the base unit. Cook for approx. 4-7
hours. Remove bay leaves before
serving.
16
48720MAUS:9225 47507 MEE pump - Jon 7/1/08 12:35 Page 16
Loading ...
Loading ...
Loading ...