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:
3.5L 6.5L
• 550g 1kg Pork fillet
• 4tbsp 6tbsp Seasoned cornflour
• 4tbsp 6tbsp Corn oil
• 1 large 1 large Onion, chopped
• 1 2 Garlic cloves, crushed
• 1 2 Green peppers, de-seeded
and chopped
• 400g 2x400g Pineapple chunks, tinned,
drained (reserve the juice)
• 6 8 Mushrooms, sliced
• 4 6 Ripe tomatoes, quartered
For the sauce:
3.5L 6.5L
• 600ml 1L Chicken stock
• 4tbsp 5tbsp Honey
• 2tbsp 3tbsp Soy sauce
• 4tbsp 5tbsp Cornflour
• Pineapple juice (from the chunks)
Oriental honeyed pork
Method:
1 Fry onions, garlic and pepper in a pan until soft.
Add minced beef and fry until lightly browned.
2 Blend together chilli powder, flour, brown sugar
and tomato puree. Stir in tomatoes, chilli paste
and seasoning.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 3-7 hours.
4 One hour before serving, add the kidney beans.
5 Serve with boiled rice or baked potatoes.
Ingredients:
3.5L 6.5L
• 2tbsp 3tbsp Oil
• 1 2 Onions, finley chopped
• 4tbsp 7tbsp Flour
• 1
1
/
2tsp 2tsp Paprika
• 500g 1kg Stewing pork, cubed
• 1 2 Red pepper, de-seeded and
diced
• 1tsp 1tsp Oregano
• 3tbsp 5tbsp Tomato puree
• 450ml 1L Stock
• 1 2 Small carton of sour cream
or yoghurt
• Salt and pepper to taste
Pork goulash
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