19
Method:
1 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.
2 Stir in the curry powder and paprika. Stir well
and cook for a few minutes.
3 Add the remaining ingredients, bring to a simmer.
4 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
5 Remove bay leaves before serving.
Ingredients:
3.5L 6.5L
• 1.25kg 2kg Lean pork, cubed
• 50g 100g Flour
• 1tsp 2tsp Salt
• 3tbsp 3tbsp Oil
• 1large 2large Onions, chopped
• 1
1
/
2tsp 3tsp Curry powder
• 1
1
/
2tsp 2tsp Paprika
• 400ml 1L Chicken stock
• 2tbsp 3tbsp Mango chutney
• 2tsp 3tsp Worcester sauce
• 225g 400g Tinned pineapple chunks,
with juice
• 2 4 Bay leaves
• Salt and pepper to taste
Pork and pineapple curry
Method:
1 Put the gammon in the Cooking Pot.
2 Drain and rinse the joint.
3 Place the gammon joint into the Cooking Pot
and cover with boiling water.
4 Transfer to the Cooking Pot and cover with the
Glass Lid.
5 Cook for approximately 5-7 hours.
6 Drain and cool slightly before removing the skin.
7 Allow to cool. Wrap tightly in kitchen foil.
8 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 in the Cooking Pot, so that
with liquid, it will still be 2.5cm below the rim
when it is covered.
The shape of the meat is just as important as
the weight.
Ingredients:
3.5L 6.0L
• 1kg (max) 1.5kg (max) Gammon joint
Boiled ham
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