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Pork goulash
2.5 litres 4.5 litres
Oil 2 tbsp 3 tbsp
Onion, finely chopped1 2
Flour 4 tbsp 7 tbsp
Paprika 1
1
/2
tsp 2 tsp
Stewing pork, cubed 750g 1.5 kg
Red pepper, de-seeded and diced
1 2
Oregano 1 tsp 1 tsp
Tomato puree 3 tbsp 5 tbsp
Stock 450ml 1 litre
Small carton of soured cream or yoghurt
1 2
Salt and freshly ground black pepper
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 3
1
/2-7
1
/2 hours. Just
before serving, swirl the cream or
yoghurt into the goulash.
Oriental honeyed pork
2.5 litres 4.5 litres
Pork fillet 550g 1 kg
Seasoned cornflour 4 tbsp 6 tbsp
Corn oil 4 tbsp 6 tbsp
Onion, chopped 1 large 1 large
Garlic cloves, crushed
1 2
Green peppers, de-seeded and chopped
1 2
Pineapple chunks, drained (reserve juice)
400g 2x 400g
Mushrooms, sliced 6 8
Ripe tomatoes, quartered
4 6
SAUCE
Chicken stock 600ml 1 litre
Honey 4 tbsp 5 tbsp
Soy sauce 2 tbsp 3 tbsp
Cornflour 4 tbsp 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 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
1
/2-7
1
/2 hours. Serve
with rice and fresh green vegetables.
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