Kambrook KSC4 - Manual (Page 13)

13
Sweet Orange Pork
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Oil 1 1 ⁄
2
tablespoons 2 tablespoons
Spanish onion, sliced 1 medium 1 large
Lean pork steaks, halved 1.5kg 2 kg
Plain flour 1 1 ⁄
2
teaspoons 1 tablespoon
Kumera (sweet potato), peeled and cubed 400g 500g
Butter 30g 40g
Ground cumin 1 teaspoon 1.5 teaspoons
Ground cardamom 1 teaspoon 1.5 teaspoons
Ground cloves 1 ⁄
4
teaspoon 1 ⁄
2
teaspoon
Ground cinnamon 1 teaspoon 1.5 teaspoons
Fennel seeds 1 ⁄
2
teaspoon 1 teaspoon
Brown sugar 3 tablespoons 4 tablespoons
Lemon juice 1 1 ⁄
2
tablespoons 1 ⁄
4
cup/ 75ml
Sweet sherry 3 tablespoons 5 tablespoons
Orange juice 1 cup/ 250ml 1.5 cups/ 375ml
Chicken stock 1 cup/ 250ml 2 cups/ 500ml
Grated orange rind 2 teaspoons 1 tablespoon
1. Heat half the oil in a non-stick pan. Cook onion over medium heat, until golden
brown. Remove onion from pan and set aside.
2. Coat the meat with flour, shake off any excess. Heat remaining oil in the same pan
used previously, cook 4 to 5 pieces of meat at a time, over a medium-high heat, until
lightly browned on all sides.
3. Place onion, meat and kumera in the Slow Cooker.
4. Place pan over a medium heat, add butter and melt. Stir in cumin, cardamom, cloves,
cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind.
Stir mixture until heated through.
5. Pour heated spice mixture over the meat and vegetables in the Slow Cooker. Cover
and cook on HIGH 4 hours or AUTO 8-9 hours.
Serving Suggestion: Accompany with buttered noodles and salad greens of your choice, if
desired.