15
Oriental honeyed pork
4.5 litres
Pork fillet
1 kg
Seasoned cornflour
6 tbsp
Corn oil
6 tbsp
Onion, chopped
1 large
Garlic cloves, crushed
2
Green peppers, de-seeded and chopped
2
Pineapple chunks, drained (reserve juice)
2x 400g
Mushrooms, sliced
8
Ripe tomatoes quartered
6
SAUCE:
Chicken stock
1 litre
Honey
5 tbsp
Soy sauce
3 tbsp
Cornflour
5 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 the heat and add pepper, pineapple,
mushrooms and tomatoes, leave on gentle heat whilst preparing
the 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 ceramic pot, place in the slow
cooker base and cover with the lid. Cook for approximately 5 - 8
hours. Serve with rice and fresh green vegetables.
Pork and pineapple curry
4.5 litres
Lean pork, cubed
2kg
Flour
100g
Salt
2 tsp
Oil
3 tbsp
Onions, chopped
2 large
Curry powder
3 tsp
Paprika
2 tsp
Chicken stock
1 litre
Mango chutney
3 tbsp
Worcester sauce
3 tsp
Can pineapple cubes, with juice
400g
Bay leaves
4
Method
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
powder and paprika. Stir well and cook for a few minutes. Add the
remaining ingredients, bring to a simmer and transfer to the
ceramic pot. Place the ceramic pot into the base unit. Cook for
approximately 4 - 7 hours. Remove the bay leaves before serving.
Boiled ham
Gammon joint
4.5 litre slow cooker up to 1.5 kg
Method
Put the gammon in a pan, cover with cold water and bring to the
boil, drain and rinse. Place in the ceramic pot and cover with
boiling water. Place the ceramic pot in the slow cooker base unit
and cover with the lid. Cook for approximately 5-7 hours. Drain
and cool slightly before removing the skin. Allow to cool. Wrap
tightly in kitchen foil. Place in the refrigerator until well chilled.
Coat fat with toasted breadcrumbs before serving.
IMPORTANT: When buying a joint of meat, make sure that it will fit
the size of the slow ceramic pot. It should fit into the ceramic pot
so that when it is covered with liquid, it will still be 2.5cm below
the rim of the pot. The joint must not stick out above the rim and
there should be enough room to cover the meat with water. The
shape of the meat is just as important as the weight.
o
48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 15
