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Sweet and Sour Pork
Serves 4
½ cup plain flour
400g pork strips
1 cup vegetable oil
1 tablespoon peanut oil
¼ teaspoon sesame oil
1 onion, diced
1 garlic clove, minced
1 teaspoon ginger, minced
1 small capsicum, sliced
1 carrot, sliced
½ cup caster sugar
¼ cup vinegar
2 tablespoons soy
1 tablespoon tomato sauce
1 tablespoon sweet chilli sauce
1 tablespoon cornflour
1. Place the flour into a bowl and stir
through the pork until fully coated.
2. Pour half the oil into the Skillet Frypan
on setting 8. When pan is heated,
add the pork in two different lots using
the second amount of oil. Place the
cooked pork on paper towel to drain.
Wipe the pan out with paper towel.
3. Place the oils into the Skillet Frypan
on setting 6, add the onion, garlic and
ginger and fry until golden brown.
4. Stir the capsicum, carrot, sugar, vinegar,
soy, tomato sauce and chilli through
until combined, turn the settings dial to
4 and simmer, stirring constantly.
5. Mix the cornflour with 2 tablespoons of
water and pour into the pan, cook for
1 minute and then add the pork.
6. Serve with fluffy rice and fresh
cut shallots.
Caramelised Onion Sausages
Serves 4
1 tablespoon vegetable oil
5 thick beef sausages
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1½ tablespoons brown sugar
20g butter
3 tablespoons plain flour
1 cups beef stock
1 teaspoon mint, chopped
1 teaspoon rosemary, chopped
1. Pour vegetable oil into the Skillet
Frypan, place settings dial on setting
8 and cook sausages with the lid on
until crisp and golden.
2. Transfer sausages to paper towel and
slice into 2cm pieces, place back into
pan and cook centres until crispy. Set
aside. Wipe pan out with paper towel.
3. Place olive oil, onion and garlic into
the Skillet Frypan and cook until
golden brown.
4. Turn the settings dial to setting 6 and
add the brown sugar and butter,
stirring until thick.
5. Add the flour and stir for 2 minutes.
Pour the stock in gradually, letting the
mix absorb the liquid.
6. Add the herbs and sausages and
simmer for 7 minutes with the lid on.
7. Serve with green beans and
mashed potato.