14
Pork goulash
2.5 litres
Oil
2 tbsp
Onion, finely chopped
1
Flour
4 tbsp
Paprika
1
1/2
tsp
Salt and freshly ground black pepper
Stewing pork, cubed
750g
Red pepper de-seeded and diced
1
Oregano
1 tsp
Tomato puree
3 tbsp
Stock
450ml
Small carton of soured cream or yoghurt
1
Method
In a pan, gently fry onion in the oil
until soft. Blend together the flour,
paprika, salt and pepper. Toss the
pork in the seasoned flour and add
to the pan, fry until brown on all
sides. Add red pepper, oregano,
puree and stock. Bring to the boil,
stirring continuously until thickened.
Transfer all the ingredients to the
crock pot and place into the slow
cooker base. Place the lid on the
pot and cook for approximately
3
1
/
2
- 7
1
/
2
hours. Just before serving,
swirl the cream or yoghurt into the
goulash.
Oriental honeyed pork
2.5 litres
Pork fillet
550g
Seasoned cornflour
4 tbsp
Corn oil
4 tbsp
Onion, chopped
1 large
Cloves garlic, crushed
1
Green peppers, de-seeded and chopped
1
Pineapple chunks, drained (reserve juice)
400g
Mushrooms, sliced
6
Ripe tomatoes quartered
4
SAUCE
Chicken stock
600ml
Honey
4 tbsp
Soy sauce
2 tbsp
Cornflour
4 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 approximately 4
1
/
2
- 7
1
/
2
hours. Serve with rice and fresh
green vegetables.
UUKK HHeellpplliinnee 00884444 887711 00995566
RReeppllaacceem
meenntt PPaarrttss 00884444 887733 00772222
IIrreellaanndd HHeellpplliinnee 11880000 440099 111199
48790 MUK Rev1 1/5/08 15:55 Page 14
