13
Method:
1Heat the oil in the Frying Pan over a medium heat and
brown half the diced pork at a time.
When ready, remove and set aside and then repeat
with the remaining meat.
2Add the onions with the meat and gently sauté for a
few minutes.
3Meanwhile mix together the mustard, ginger and sugar
in a bowl, add the soy sauce and stir well until smooth
and then add the dry cider.
4Pour the mixture into the Cooking Pot, season with salt
and pepper, transfer the Pot to the Base Unit and cover
with the Lid.
5Select High setting and Auto stir and cook for 4 – 6
hours, 6-8 hours on Medium or 8-10 hours on Low.
6When cooking is complete, thicken the sauce if desired
by mixing the cornflour with 1 tbsp cold water until
smooth, add 1 tbsp of the cooking liquid and then
return to the Cooking Pot. This can be done 30 minutes
before the end of cooking if preferred.
7Serve with jacket or mashed potatoes.
Ingredients:
3.5L 6.5L
•1 tbsp 1½ - 2 tbsp Olive oil
•800g 1.5kg Pork leg, diced
•150g 300g Onion, chopped
•3 level tsp 6 level tsp Mustard powder
•2 level tsp 4 level tsp Ground ginger
•4 heaped tbsp 8 heaped tbsp
Light brown soft sugar
•3 tbsp 4½ tbsp Soy sauce
•300ml 500ml Dry cider
•1 tbsp 1 tbsp Cornflour (optional)
•Salt and pepper, to taste
Barbecue Pork Stew
Vegetarian - Auto Stir Recipes
Method:
1Place the mustard, cumin and fennel seeds into the
Frying Pan and stir over a low heat on the hob for
a few minutes.
2Place all the ingredients into the Cooking Pot, stir well
and then transfer the Cooking Pot into the Base Unit.
Cover with the Lid, select Auto Stir and cook for 3½ - 4
hours on the High setting, 5-6 hours on Medium, or 6½
- 8 hours on Low.
3When ready, check the seasoning, add salt and pepper
if necessary and then sprinkle on chopped coriander
and serve with naan bread or rice.
Ingredients:
3.5L 6.5L
•1½ tsp 2¼ tsp Mustard seeds
•1½ tsp 2¼ tsp Cumin seeds
•¾ tsp 1¼ tsp Fennel seeds
•400g 600g Canned chopped
tomatoes
•150g 225g Onion, finely chopped
•750ml 1.2L Water
•320g 480g Red lentils, rinsed
•8g 12g Fresh ginger, grated
•¾ 1¼ tbsp Turmeric
•1 1 Bay leaf
•pinch pinch Salt and pepper
Garnish:
Fresh Coriander
Red Lentil Dal
