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Abbrevations: tsp = teaspoon tbl = tablespoon
R14
SWEET ORANGE PORK
Serves 8
1
⁄4 cup oil
2 large Spanish onions, sliced
2kg lean pork steaks, halved
1
⁄4 cup plain flour
400g kumera, peeled and diced
2 tablespoons butter
2 teaspoons ground cumin
2 teaspoons ground cardamom
1
⁄2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon fennel seeds
1
⁄2 cup brown sugar, firmly packed
2 tablespoons lemon juice
1
⁄2 cup sweet sherry
2 cups orange juice
2 cups chicken stock
1 tablespoon grated orange rind
1. Heat half the oil in a non-stick pan. Add onion
and cook over medium heat until golden
brown. Remove onion from pan and set aside.
2. Coat the meat with flour, remove any excess.
Heat remaining oil in the non-stick pan, cook
meat in batches over a medium heat until
lightly browned.
3. Place onion, meat and kumera into the
removable crockery bowl.
4. Melt butter in non-stick pan, stir in cumin,
cardamom, cloves, cinnamon, fennel seeds,
brown sugar, lemon juice, sherry, orange
juice, stock and rind, cook over medium heat
until heated through.
5. Pour spice mixture over the meat and
vegetables in the removable crockery bowl.
Cover with lid and cook on Low 8-10 hours or
High 4-5 hours.
Serve hot accompanied with buttered noodles and
salad greens.
PORK WITH KUMERA
Serves 6
2kg pork neck
2 tablespoons olive oil
3 cloves garlic, crushed (optional)
4 medium brown onions, peeled and quartered
4 bacon rashers, rind removed, chopped
3 medium kumera or sweet potato, peeled
2 cups (500ml) vegetable stock
1 x 375ml can beer
2 tablespoons plain flour
1
⁄4 cup vegetable stock
Freshly ground black pepper, if desired
1. Truss pork with wetted kitchen string to
maintain an even shape.
2. Heat oil in a large frypan, add pork neck and
brown well.
3. Place browned pork into removable crockery
bowl.
4. Add garlic, onion and bacon to frypan and
cook 1-2 minutes. Cut kumera into 4cm slices,
add to frypan and cook 1-2 minutes.
5. Add cooked ingredients to removable crockery
bowl, pour in stock and beer.
6. Cover with lid and cook on Low 6-8 hours or
High 4 hours or until cooked.
7. Remove pork and kumera, cover with foil.
Blend flour and stock, season if required,
and stir into remaining liquid in removable
crockery bowl. Select High setting and cook
uncovered until liquid thickens and reduces.
8. Remove string from pork and slice.
Serve hot pork slices with kumera and bacon and
onion sauce.
Lamb continued