30 • NuWave PIC Complete Cookbook
Sweet & Sour Pork with
Pineapple
Serves: 4
6 tablespoon unsalted butter, divided
3 pounds celery root, peeled and cut
into 1-inch cubes
2 cups water
1 tablespoon salt, divided
¼ cup milk
2 teaspoons garlic, minced
1 pound baby bok choy, trimmed and
sliced crosswise
1½ pounds boneless pork loin, trimmed
and cut into cubes
1 (10-ounce) can fresh pineapple
chunks
1/3 cup honey
2 tablespoons sherry vinegar
White pepper to taste
Directions:
1. Melt 2 tablespoons butter in 3-quart
PerfectGreen sauce pan on Medium-
High (375°F).
2. Add celery root and cook for 5
minutes, stirring to coat with butter.
3. Add water and ½ teaspoon salt.
Bring to boil.
4. Reduce heat to a simmer on
Medium–Low (175°F), let simmer for
30 minutes or until tender.
5. Strain, reserving ¼ cup cooking
liquid.
6. Puree in food processor with
reserved cooking liquid, milk and 1
tablespoon butter.
7. Return to pan to keep warm.
8. In 11.5-inch PerfectGreen Fry Pan,
heat 3 tablespoons butter on High
(425°F).
9. Sauté garlic for 1 minute until tender,
stirring constantly.
10. Add bok choy and ½ teaspoon salt
and cook on Medium-High (375°F)
for 4-5 minutes, stirring until just
tender. Set aside and keep warm.
11. In same fry pan, add 1 tablespoon
butter.
12. Cook pork on Medium-High (375°F)
heat until brown and cooked
through.
13. Remove pork with slotted spoon
and add to bok choy.
14. In same fry pan, add pineapple with
juice, honey, vinegar and remaining
salt and cook on Medium-High
(375°F).
15. Bring to a boiling.
16. Add pork and bok choy into sauce.
17. Serve with celery root puree along
side.
Black-Eyed Peas with
Andouille
Serves: 6
½ pound Andouille sausage, cut into
¼-inch thick slices
½ cup onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 cups black-eyed peas, cooked
1 cup chicken stock or water
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Heat large skillet on Medium-High
(375°F).
2. Add sausage and cook for 5 minutes,
or until browned on both sides.
3. Transfer sausage to bowl and set
aside.
4. In same skillet, add onion and bell
peppers and cook for 5 minutes, or
until wilted.
5. Add peas, chicken stock, sausage,
salt and pepper and cook for 5 minutes.