Main courses cont, Pork – Sunbeam FP8610 User Manual

Page 17

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17

Main courses cont.

Pork.

Indonesian Pork Sate

Serves 4

Marinade:
1 onion, peeled and finely sliced

1

/

4

cup lemon juice

2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon curry powder

1

/

2

teaspoon ground coriander

1

/

4

teaspoon pepper

750g pork, cut into 2cm cubes
2 tablespoons oil

1. Combine marinade ingredients in a large

bowl. Add pork, stirring to coat and marinate
for 2 hours in the refrigerator.

2. Arrange pork pieces onto bamboo skewers.

3. Heat oil in frypan on setting 6, brown pork

on all sides. Cook for approximately 15-20
minutes, turning occasionally and brushing
with marinade throughout cooking.
Serve with tomato wedges and saffron rice.

Note: To make saffron rice; for every 2 cups of
rice add

1

/

4

teaspoon of saffron to boiling water.

Oriental Spare Ribs

Serves 4

2 tablespoons oil
1kg pork spare ribs
1 cup marmalade

3

/

4

cup water

1 tablespoon soy sauce
1 clove garlic, peeled and finely chopped

1

/

2

teaspoon ground ginger

1. Heat oil in frypan on setting 6. Add pork

spare ribs and brown on all sides. Cover and
cook for 20-30 minutes, turning occasionally.

2. Combine marmalade, water, soy sauce, garlic

and ginger.

3. Reduce heat to setting 1. Pour marmalade

mixture over ribs. Cover and cook a further
15 minutes. Serve over rice.

Hawaiian Pork Chops

Serves 4

4 pork chops
2 tablespoons oil
1 onion, peeled and cut into wedges
1 x 425g pineapple pieces, drained reserving

1

/

4

cup juice

1

/

4

cup dry sherry

1 tablespoon honey
1 tablespoon tomato sauce
2 teaspoons white vinegar
1 teaspoon finely grated green ginger
fresh ground pepper to taste
2 teaspoons cornflour

1. Trim excess fat from chops.

2. Heat oil in frypan on setting 7. Brown chops

on both sides. Remove chops from frypan.
Reduce to setting 5.

3. Saute onions until tender. Add pineapple,

sherry, honey, tomato sauce, vinegar and
ginger. Bring to boil.

4. Reduce heat to setting 2. Combine cornflour

with reserved pineapple juice. Add to frypan,
stirring until sauce boils and thickens.

5. Return pork to the frypan. Cover and simmer

for 20 minutes, or until chops are cooked.
Serve with steamed rice.

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