13
To serve:
Freshly chopped coriander, steamed jasmine rice, and shredded spring onions.
1. Place the removable cooking bowl onto your hob and heat until hot, add the vegetable oil. Brown the belly pork in
batches. Remove each batch with a slotted spoon and set aside.
2. Wipe out the cooking bowl with some kitchen paper and place into the heating base. Add the shallots, garlic and pork
to the bowl.
3. Into a small bowl, add the soy sauce, palm sugar, star anise, 5 spice paste and fish sauce. Mix well until combined.
4. Pour over the pork belly, cover and cook on Low for 6–7 hours or High for 5–6 hours until tender.
5. To achieve a sticky texture, remove the pork from the sauce and place onto an oven tray. Cook in a hot oven for
5–10 minutes until crisp.
Serve with a jug of the sauce and top with some shredded spring onions.
BBQ pulled pork
Serves 4-5
•
1 tsp smoked paprika
•
1 tsp salt
•
½ tsp freshly ground black pepper
•
1 tsp cayenne pepper
•
½ tsp garlic powder or 2 cloves of garlic, finely chopped
•
1 tsp dried thyme
•
125ml runny honey
•
60ml red wine vinegar
•
1 tbsp olive oil
•
1 medium onion, peeled and cut into quarters
•
800g–1kg boneless pork shoulder (halve the pork if it’s too big for the bowl)
1. In a medium size mixing bowl, mix together the first six ingredients. Stir in the honey, vinegar and olive oil and mix
together to form a paste.
2. Place the onion in the bottom of the removable cooking bowl. Place the pork on top of the onion quarters then pour the
honey paste over all sides of the pork.
3. Cover and cook on Low for 8–9 hours or until the meat is tender enough to be easily pulled apart.
4. Remove the pork and shred it using two forks. If you are using the sauce, thicken it slightly with a little cornflour mixed
with water.
Delicious served warm on crusty rolls with a handful of crunchy salad leaves, homemade coleslaw and a spoonful of the hot
sauce.
Chicken and smoked bacon cacciatore
Serves 4
•
1 medium chicken (approx. 1.75kg) jointed into 8 small pieces. Alternatively, use chicken pieces.
•
1 tbsp vegetable oil
•
Flour
•
3 rashers smoked streaky bacon, chopped
•
1 large onion, sliced
•
2 cloves of garlic, finely chopped
•
400g tin chopped tomatoes
•
2 tbsp tomato purée
•
2 tbsp balsamic vinegar
•
200ml chicken stock
•
1 rosemary sprig, bruised
•
1 tsp smoked paprika
•
10 green or black pitted olives
•
Seasoning
•
Small bunch parsley, chopped (optional)
1. In a suitable bowl, mix together two large handfuls of flour, some seasoning and the paprika.
2. Coat the chicken pieces all over with the flour. Shake off any excess flour and set aside.
