Filter
Top Products
36
Recipes - Main Meals
Char Sui Pork
Serves: 6
Menu: Pressure Cooker
¼ cup hoisin sauce
¼ cup honey
¼ cup tomato ketchup
¼ cup light soy sauce
2 cloves garlic, crushed
2 cm piece ginger, peeled, grated
1 teaspoon Chinese five spice powder
1 teaspoon sesame oil
1kg pork shoulder, bone removed
½ cup chicken stock
Salt and freshly ground black pepper, to taste
Jasmine rice and Asian greens, to serve
1. In a bowl combine hoisin sauce, honey,
ketchup, soy, garlic, ginger, five-spice
powder and sesame oil. Rub over pork
and place in refrigerator to marinate for 2
hours.
2. Place pork and remaining ingredients in
the pan. Secure the lid.
3. Press MENU and select PRESSURE HIGH.
Press TIME and set to 2 hours. Press
START. Make sure the steam vent is set to
the seal position.
4. Once cooking is completed, and the
pressure has released, set aside to cool.
5. Shred pork. Season to taste with salt and
pepper. Serve over rice with steamed Asian
greens.
Chili Con Carne
Serves: 8 - 10
Menu: Pressure Cooker
1 tablespoon vegetable oil
2kg gravy beef
1 tablespoon olive oil
2 cloves garlic, crushed
2 onions, roughly chopped
1 large red capsicum, seeds removed,
chopped
2 x 400g cans chopped tomatoes
2 cups beef stock
½ cup fresh coriander, roughly chopped
¼ cup cocoa powder
2 teaspoons ground cumin
2 teaspoons ground oregano
1 teaspoon ground cloves
1 teaspoon chili flakes
1 cinnamon stick
2 x 400g cans kidney beans, drained, rinsed
Salt and freshly ground black pepper, to taste
1. Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
2. Add half of the beef and brown off in
pan for 3-4 minutes. Remove from pan.
Repeat with the remaining beef. Remove
from pan. Press STOP.
3. Remove any excess beef juice from the pan
and discard.
4. Press MENU and select SAUTE. Add olive
oil, garlic, onions and capsicum. Cook for
4-5 minutes or until tender. Return beef
to the pan and add remaining ingredients,
except beans. Press STOP. Secure the lid.