Main courses cont.
Pork.
Indonesian Pork Sate | Serves 4 |
Marinade:
1 onion, peeled and finely sliced
1/4 cup lemon juice
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon pepper
750g pork, cut into 2cm cubes
2 tablespoons oil
1.Combine marinade ingredients in a large bowl. Add pork, stirring to coat and allow to marinade for 2 hours.
2.Arrange pork pieces onto bamboo skewers.
3.Heat oil in frypan on setting 6, brown pork on all sides. Cook for approximately
Serve with tomato wedges and saffron rice.
Note: To make saffron rice add 1/4 teaspoon saffron to boiling water for every 2 cups rice.
Oriental Spare Ribs | Serves 4 |
2 tablespoons oil 1kg pork spare ribs 1 cup marmalade
3/4 cup water
1 tablespoon soy sauce
1 clove garlic, peeled and finely chopped
1/2 teaspoon ground ginger
1.Heat oil in frypan on setting 6. Add pork spare ribs and brown on all sides. Cover and cook for
2.Combine marmalade, water, soy sauce, garlic and ginger.
3.Reduce heat to setting 1. Pour marmalade mixture over ribs. Cover and cook a further 15 minutes. Serve over rice.
Hawaiian Pork Chops | Serves 4 |
4 pork chops
2 tablespoons oil
1 onion, peeled and cut into wedges
1 x 425g pineapple pieces, drained reserving 1/4 cup juice
1/4 cup dry sherry
1 tablespoon honey
1 tablespoon tomato sauce
2 teaspoons white vinegar
1 teaspoon finely grated green ginger fresh ground pepper to taste
2 teaspoons cornflour
1.Trim excess fat from chops.
2.Heat oil in frypan on setting 7. Brown chops on both sides. Remove chops from frypan. Reduce to setting 5.
3.Saute onions until tender. Add pineapple, sherry, honey, tomato sauce, vinegar and ginger. Bring to boil.
4.Reduce heat to setting 2. Combine cornflour with reserved pineapple juice. Add to frypan, stirring until sauce boils and thickens.
5.Return pork to the frypan. Cover and simmer for 20 minutes, or until chops are cooked. Serve with steamed rice.
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