Pork Goulash; Oriental Honeyed Pork - Morphy Richards Slow Cooker Instructions Manual

48726 rev2:x 02/11/2009 14:26 Page 14
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14
2.5 litres
Oil 2 tbsp
Onion, finely chopped 1
Flour 4 tbsp
1 /2
Paprika 1 tsp
Stewing pork, cubed 750g
Red pepper, de-seeded and diced
1
Oregano 1 tsp
Tomato puree 3 tbsp
Stock 450ml
Small carton of soured cream or yoghurt
1
Salt and freshly ground black pepper
In a pan, gently fry onion in the oil
until soft. Blend together the flour,
paprika, salt and pepper. Toss the
pork in the seasoned flour and add to
the pan, fry until brown on all sides.
Add red pepper, oregano, puree and
stock. Bring to the boil, stirring
continuously until thickened. Transfer
all the ingredients to the ceramic pot
and place into the slow cooker base.
Place the lid on the pot and cook for
1 /2 1 /2
approximately 3 -7 hours. Just
before serving, swirl the cream or
yoghurt into the goulash.
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4.5 litres
3 tbsp Pork fillet
2 Seasoned cornflour
7 tbsp Corn oil
2 tsp Onion, chopped
1.5 kg Garlic cloves, crushed
2 Green peppers, de-seeded and chopped
1 tsp
Pineapple chunks, drained (reserve juice)
5 tbsp
1 litre Mushrooms, sliced
Ripe tomatoes, quartered
2
SAUCE
Chicken stock
Honey
Soy sauce
Cornflour
Pineapple juice (reserved from chunks)
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 the 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 the ingredients to the
ceramic pot, place in the slow cooker
base and cover with the lid. Cook for
approximately 4
with rice and fresh green vegetables.
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2.5 litres 4.5 litres
550g 1 kg
4 tbsp 6 tbsp
4 tbsp 6 tbsp
1 large 1 large
1 2
1 2
400g 2x 400g
6 8
4 6
600ml 1 litre
4 tbsp 5 tbsp
2 tbsp 3 tbsp
4 tbsp 5 tbsp
1 /2 1 /2
-7 hours. Serve