Philips HD2137 - Pork Recipes

INGREDIENTS
Lemon grass and pork curry
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
2x10cm scks fresh lemon grass, chopped coarsely
3 cloves garlic, quartered
4cm piece fresh galangal, sliced thinly
1 fresh small red thai chilli, chopped coarsely
1 tsp. ground turmeric
½ tsp. ground cumin
¼ tsp. ground cardamom
3 fresh kaffir lime leaves, shredded thinly
1 medium red onion, chopped coarsely
½ cup water
1 tbsp. peanut oil
1.2kg pork neck, chopped coarsely
½ cup water
1 tbsp. peanut oil
1.2kg pork neck, chopped finely
800ml canned coconut milk
3 baby eggplants, sliced thinly
375g baby carrots, halved lengthways
1 tbsp. fish sauce
2 tbsp. lime juice
½ cup loosely packed fresh coriander leaves
1 tbsp. palm sugar
1 zucchini sliced lengthways into 8 slices
55 mins
pressure
6 hrs 30 mins
slow
Pre+Cooking me
or
1. Blend or process lemon grass, garlic, galangal, chilli, spices, lime leaves, onion and the water unl mixture is smooth.
2. Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes and press START
(Do not close the lid); cook lemon grass paste, srring unl fragrant.
3. Sr in pork, coconut milk, palm sugar, eggplant, carrots and zucchini.
4. Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 20 mins. Press START.
5. Season to taste. Serve sprinkled with coriander.
45Pork