18
Recipes - Meat
Method:
1
Cut pork into cubes and toss in seasoned
cornflour. Heat oil in a pan and fry garlic and
onion.
2
Add pork and fry until lightly browned on all
sides.
3
Lower the heat and add pepper, pineapple,
mushrooms and tomatoes, leave on gentle heat
whilst preparing sauce.
4
To make the sauce, mix together chicken stock,
honey and soy sauce. Blend cornflour with
pineapple juice and add to the mixture.
5
Add sauce to the pan and stir whilst bringing to
the boil.
6
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
Serve with rice and fresh green vegetables.
Ingredients:
•
1kg Pork fillet
•
6tbsp Seasoned cornflour
•
6tbsp Corn oil
•
1 large Onion, chopped
•
2 Garlic cloves, crushed
•
2 Green peppers, de-seeded
and chopped
•
2x400g Pineapple chunks, tinned, drained
(reserve the juice)
•
8 Mushrooms, sliced
•
6 Ripe tomatoes, quartered
For the sauce:
•
1L Chicken stock
•
5tbsp Honey
•
3tbsp Soy sauce
•
5tbsp Cornflour
•
Pineapple juice (from the chunks)
Oriental honeyed pork
Method:
1
In a pan, gently fry onion in the oil until soft.
2
Blend together the flour, paprika, salt and
pepper. Toss the pork in the seasoned flour and
add to the pan, fry until seared on all sides.
3
Add red pepper, oregano, puree and stock. Bring
to the boil, stirring continuously until thickened.
4
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-8 hours.
5
Just before serving, swirl the sour cream or
yogurt into the goulash.
Ingredients:
•
3tbsp Oil
•
2 Onions, finely chopped
•
7tbsp Flour
•
2tsp Paprika
•
1kg Stewing pork, cubed
•
2 Red peppers, de-seeded and diced
•
1tsp Oregano
•
5tbsp Tomato puree
•
1L Stock
•
2 Small cartons of sour cream or yoghurt
•
Salt and pepper to taste
Pork goulash
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