15
Orental honeyed pork.
4 litres
Pork fillet
800g
Seasoned cornflour
5 tbsp
Corn oil
5 tbsp
Onion, chopped
1 large
Cloves garlic, crushed
2
Green peppers, de-seeded and
chopped
2
Pineapple chunks, drained
(reserve juice)
2x 400g
Mushrooms, sliced
7
Ripe tomatoes quartered
5
SAUCE
Chicken stock
800ml
Honey
5 tbsp
Soy sauce
3 tbsp
Cornflour
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 ceramic
pot, place in the slow cooker
base and cover with the lid.
Cook for approximately 3
1/2
hours on High or for 10
hours on Low. Serve with
rice and fresh green
vegetables.
Pork and Pineapple
Curry
4 litres
Lean pork, cubed
1.5kg
Flour
70g
Salt
2 tsp
Oil
3 tbsp
Onions, chopped
2 large
Curry powder
3 tsp
Paprika
2 tsp
Chicken stock
800ml
Mango chutney
3 tbsp
Worcester sauce
3 tbsp
Canned pineapple cubes, with
juice 400g
Bay leaves
2
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 ceramic pot. Place
ceramic pot into the base
unit. Cook for approximately
5 hours on High or for 10
hours on Low. Remove bay
leaves before serving.
Sausage Pot
4 litres
Oil
3 tbsp
Sausage
1kg
Onions, finely chopped
2 large
Carrots, thinly sliced
4
Leek, sliced
2
Flour
4 tbsp
Beef stock
800ml
Chutney
4 tbsp
Worcestershire sauce
3 tbsp
Salt and freshly ground black
pepper
Method
In a pan, quickly brown the
sausages on all sides in the
oil. Add the onions, carrots
and leeks and gently saute
until softened, but not
browned. Stir in the flour
and cook on a low heat until
the oil is absorbed. Slowly
add the stock, and bring to
the boil, stirring continuously
until thickened. Stir in the
chutney, worcestershire
sauce and seasoning.
Transfer all ingredients to the
slow ceramic pot and place
into the slow cooker base.
Cover with the lid and for
approximately 3 hours on
High or for 10 hours on Low.
If the sausages contain a lot
of fat, any excess can be
removed from the surface of
the finished dish with
kitchen paper.
For details of other Morphy Richards products, please see our website:
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