PORK CREOLE –
Serves 6
500g boneless pork, partially frozen and cut to fit Food Chute
1 tablespoon vegetable oil
1 medium onion, peeled and halved
1 green pepper, seeded with pith removed and halved
2 tablespoons plain flour
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper
175g tomatoes – use tomato pieces when obtainable
CRUST
½ cup plain flour
½ cup corn meal
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
2 tablespoons vegetable oil
Preheat oven to 210
0
C. Insert Slicing disc. Slice pork. In a frypan, heat oil over a medium high heat. Fry pork
until browned. Drain off all but 1 tablespoon fat. Slice onion and green pepper. Add meat and cook for 5 minutes,
stirring often. Remove pan from heat. Stir 2 tablespoons flour and seasonings into meat mixture. Add tomatoes
and pour into a 23cm square baking dish. Insert chopping blade. Add flour, corn meal, sugar, baking powder, salt,
egg, milk and vegetable oil to bowl. Process for 5 seconds. (Do not process any longer, as this would make the
corn bread mixture coarse.) Spoon batter over pork mixture. Bake until golden brown, about 15-20 minutes.
NOTE:
Left-over cooked pork – 2 cups maybe coarsely chopped and substituted for raw meat. Fry in hot oil with
vegetables.
SWEET AND SOUR PORK
750G boneless pork, partially frozen and cut to fit Food Chute
2 tablespoons cornflour
2 tablespoons soy sauce
1 teaspoon salt
¼ teaspoon pepper
2 medium carrots, peeled
1 green pepper, halved, seeded and pith removed
1 230g can water chestnuts
1 250g can pineapple chunks, drained
1 1/3 cup water
1/3 cup vinegar
1/3 cup white or brown sugar
1 extra tablespoon cornflour
1 extra tablespoon soy sauce
2-3 tablespoons vegetable oil
¼ cup water
Insert slicing disc. Slice pork. Add cornflour, soy sauce salt and pepper to meat. Mix well, and let stand for at
least 30 minutes. Slice carrots, green pepper, and water chestnuts. Add pineapple chunks to bowl. Switch off.
Remove slicing disc and position chopping blade. Add water, vinegar, sugar, flour and soy sauce to bowl, and
pulse 2-3 times to mix sauce. Switch off. Remove chopping blade, and leave mixture in bowl.
Heat oil in electric or large frypan. Stir-fry pork until well browned, about 7-8 minutes. Drain off oil. Add carrot
mixture. And the ¼ cup water. Cover and cook for three minutes. Add sauce from bowl, Reduce to a medium
heat, and cook, stirring constantly until clear. Serve with rice if desired.
Summary of Contents for PFP200
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