NuWave PIC Gold - Sweet & Sour Pork; Black-Eyed Peas with Andouille

38 • NuWave
®
PIC Gold Complete Cookbook
Sweet & Sour Pork with
Pineapple
Serves: 4
3 oz unsalted butter, divided
1 kilogram celery root, peeled and cut
into 2½-cm cubes
16 oz water
14 grams salt, divided
2 oz milk
10 grams garlic, minced
½ kilogram baby bok choy, trimmed
and sliced crosswise
1/3 kilogram boneless pork loin,
trimmed and cut into cubes
1 (10-oz) can fresh pineapple
chunks
10 oz honey
30 ml sherry vinegar
White pepper to taste
Directions:
1. Melt 1 oz butter in large
sauté pan on Medium-High (190°C).
2. Add celery root and cook for 5
minutes, stirring to coat with butter.
3. Add water and 30 grams salt.
Bring to boil.
4. Reduce heat to a simmer on
Medium–Low (80°C), let simmer for
30 minutes or until tender.
5. Strain, reserving 2 oz cooking liquid.
6. Puree in food processor with
reserved cooking liquid, milk
and ½ oz butter.
7. Return to pan to keep warm.
8. In large sauté pan heat 1½ oz butter
on High (220°C).
9. Sauté garlic for 1 minute until tender,
stirring constantly.
10. Add bok choy and 2 grams salt
and cook on Medium-High (190°C)
for 4-5 minutes, stirring until just
tender. Set aside and keep warm.
11. In same fry pan, add ½ oz butter.
12. Cook pork on Medium-High (190°C)
heat until brown and
cooked through.
13. Remove pork with slotted spoon
and add to bok choy.
14. In same fry pan, add pineapple with
juice, honey, vinegar and remaining
salt and cook on Medium-High
(190°C).
15. Bring to a rolling boil.
16. Add pork and bok choy into sauce.
17. Serve with celery root puree
along side.
Black-Eyed Peas with
Andouille
Serves: 6
¼ kilogram Andouille sausage, cut into
½-cm thick slices
4 oz onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
24 oz black-eyed peas, cooked
8 oz chicken stock or water
2 grams kosher salt
2 grams black pepper
Directions:
1. Heat large sauté pan on
Medium-High (190°C).
2. Add sausage and cook for 5 minutes,
or until browned on both sides.
3. Transfer sausage to bowl
and set aside.
4. In same skillet, add onion and bell
peppers and cook for 5 minutes,
or until wilted.
5. Add peas, chicken stock, sausage,
salt and pepper and cook for
5 minutes.
6. When completely cooked, serve
with a bowl of rice.