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Method:
1In the Cooking Pot, gently fry onion in the oil until soft.
2Blend together the flour, paprika, salt and pepper. Coat the pork in
the seasoned flour and add to the pot, fry until seared on all sides.
3Add red pepper, oregano, puree and stock. Bring to the boil, stirring
continuously until thickened.
4Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5Cook for approximately 4-8 hours on the Medium setting.
6Just before serving, swirl the cream or yoghurt into the goulash.
Ingredients:
•2tbsp vegetable oil
•1 onion, finley chopped
•4tbsp flour
•11
/
2tsp paprika
•750g stewing pork, cubed
•1 red pepper, de-seeded and
diced
•1tsp oregano
•3tbsp tomato puree
•450ml pork stock
•1 small carton of sour cream or
yoghurt
•salt and pepper
Pork goulash
Recipes - Meat
Method:
1Cut pork into cubes and coat in seasoned cornflour.
2Heat oil in the Cooking Pot and fry garlic and onion.
3Add pork and fry until lightly seared on all sides.
4Lower the heat and add pepper, pineapple, mushrooms and
tomatoes, leave on gentle heat whilst preparing sauce.
5To make the sauce, mix together chicken stock, honey and soy
sauce.
6Blend cornflour with pineapple juice and add to the mixture.
7Add sauce to the pan and stir whilst bringing to the boil.
8Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
9Cook for approximately 5-8 hours on the Medium setting.
Serve with rice and fresh green vegetables.
Ingredients:
•550g pork fillet
•4tbsp seasoned cornflour
•4tbsp corn oil
•1 large onion, chopped
•1 garlic clove, crushed
•1 green pepper, de-seeded and
chopped
•400g tinned pineapple chunks,
drained (reserve juice)
•6 mushrooms, sliced
•4 ripe tomatoes, quartered
For the sauce
•600ml chicken stock
•4tbsp honey
•2tbsp soy sauce
•4tbsp cornflour
•Pineapple juice (reserved from
chunks) crushed
Oriental honeyed pork
