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.
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