Morphy Richards Slow Cooker Instructions Manual page 16

16
Oriental honeyed pork
2.5 litres 4.5 litres
Pork fillet 550g
Seasoned cornflour 4 tbsp
Corn oil 4 tbsp
Onion, chopped 1 large
Cloves garlic, crushed 1
Green peppers, de-seeded and chopped
1
Pineapple chunks, drained (reserve juice)
400g
Mushrooms, sliced 6
Ripe tomatoes quartered
4
SAUCE
Chicken stock 600ml
Honey 4 tbsp
Soy sauce 2 tbsp
Cornflour 4 tbsp
Pineapple juice (reserved from chunks)
Method
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, mushrooms 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 for approx. 5-8 hours. Serve
with rice and fresh green
vegetables.
Pork and pineapple curry
1 kg Lean pork, cubed
6 tbsp Flour
6 tbsp Salt
1 large Oi
2 Onions, chopped
Curry powder
2 Paprika
Chicken stock
2x400g Mango chutney
8 Worcester sauce
Can pineapple cubes, with juice
6
Bay leaves
Method
1 litre Toss the pork in the flour and salt.
In a pan heat the oil and brown the
5 tbsp meat. Add the onions and fry until
soft. Stir in the curry powder and
3 tbsp paprika. Stir well and cook for a few
minutes. Add remaining ingredients,
5 tbsp bring to a simmer and transfer to
the crock pot. Place crock pot into
the base unit. Cook for approx. 4-7
hours. Remove bay leaves before
serving.
2.5 litres 4.5 litres
1.25kg 2kg
50g 100g flour
1 tsp 2 tsp
l3 tbsp 3 tbsp
1 large 2 large
1 tsp 3 tsp
1/2
1 tsp 2 tsp
1/2
400ml 1 litre
2 tbsp 3 tbsp
2 tsp 3 tsp
225g 400g
2 4