Slow Cooker
CKS510
23
Oriental honeyed pork
550g pork
fillet
4 tbsp
seasoned cornflour
4 tbsp
corn oil
1 onion, chopped
1 cloves
garlic, crushed
1
green peppers, de-seeded and chopped
400g
pineapple chunks, drained (reserve juice)
6 mushrooms, sliced
4
ripe tomatoes quartered
SAUCE
600ml chicken
stock
4 tbsp
honey
2 tbsp
soy sauce
4 tbsp
cornflour
pineapple juice (reserved from chunks)
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, mush-
rooms 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 on the Low setting for approx. 10-16
hours (or on the High setting for approx. 5-8 hours). Serve with
rice and fresh green vegetables.
Pork and pineapple curry
1.25kg lean
pork, cubed
50g flour
1 tsp
salt
3 tbsp
oil
1 large
onions, chopped
1
1
/
2
tsp curry
powder
1
1
/
2
tsp paprika
400ml chicken
stock
2 tbsp
mango chutney
2 tsp
worcester sauce
225g
can pineapple cubes, with juice
2 bay
leaves
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 pow-
der and paprika. Stir well and cook for a few minutes. Add remain-
ing ingredients, bring to a simmer and transfer to the crock pot.
Place crock pot into the base unit. Cook on the Low setting for
approx. 8-14 hours (or on the High setting for approx. 4-7 hours).
Remove bay leaves before serving.
GB 9-05-2003 9:20 Pagina 23