Morphy Richards 48795 manual Pork goulash, Oriental honeyed pork

48795 MUK Rev1 4/6/08 15:11 Page 14

Pork goulash

	4.5 litres
Oil	3 tbsp
Onion, finely chopped	2
Flour	7 tbsp
Paprika	2 tsp
Salt and freshly ground black pepper
Stewing pork, cubed	1.5 kg
Red pepper, de-seeded and diced
	2
Oregano	1 tsp
Tomato puree	5 tbsp
Stock	1 litre

Small carton of soured cream or yoghurt

2

Method

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 approximately

4 - 8 hours. Just before serving, swirl the cream or yoghurt into the goulash.

Oriental honeyed pork

	4.5 litres
Pork fillet	1 kg
Seasoned cornflour	6 tbsp
Corn oil	6 tbsp
Onion, chopped	1 large
Cloves garlic, crushed	2

Green peppers, de-seeded and chopped

2

Pineapple chunks, drained (reserve juice)

	2x 400g
Mushrooms, sliced	8
Ripe tomatoes quartered	6
SAUCE:
Chicken stock	1 litre
Honey	5 tbsp
Soy sauce	3 tbsp
Cornflour	5 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 the heat and add pepper, pineapple, mushrooms and tomatoes, leave on gentle heat whilst preparing the 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 ceramic pot, place in the slow cooker base and cover with the lid. Cook for approximately 5 - 8 hours. Serve with rice and fresh green vegetables.

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