Tuesday, February 17, 2009

Pork & capsicum hotpot

This recipe is for stockpot cooking, but we've also included instructions for a slow cooker, casserole and pressure cooker.
Preparation Time 20 minutes
Cooking Time 105 minutes

Ingredients (serves 8)
* 40g (1/4 cup) plain flour
* 1.4kg piece pork scotch fillet, cut into eight 2cm-thick slices
* 2 tbs olive oil
* 3 chorizo sausages, cut into 1.5cm-thick slices
* 2 red capsicums, halved, deseeded, cut into 2cm pieces
* 1 green capsicum, halved, deseeded, cut into 2cm pieces
* 2 red onions, halved, cut into thick wedges
* 3 garlic cloves, crushed
* 1 tsp smoked paprika
* 1/2 tsp saffron threads
* 1 x 800g can diced tomatoes
* 375ml (1 1/2 cups) chicken stock
* Cooked polenta, to serve
* 2 tbs fresh oregano leaves

1. Place the flour on a plate and season with salt and pepper. Add the pork and toss to coat. Shake off any excess.
2. Heat half the oil in a stockpot or flameproof casserole dish over medium heat. Add the chorizo and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Add half the pork to the pan and cook for 2-3 minutes each side or until browned. Transfer to the plate. Repeat with the remaining oil and pork, reheating the pan between batches.
3. Add combined capsicum and onion to the pan. Cook, stirring, for 5 minutes. Add the garlic, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Stir in tomato and stock.
4. Add chorizo and pork. Turn to coat. Reduce heat to low. Cover and simmer for 30 minutes. Uncover. Simmer for 1 hour or until pork is tender and sauce thickens.
5. Divide the polenta among serving plates and top with the pork mixture. Sprinkle with oregano to serve.

Notes & tips
* Here's how to adjust the recipe to your equipment.

In a slow cooker
* Note: Reduce the tomatoes to 410g can diced tomatoes. Reduce the stock to 250ml (1 cup) chicken stock.
* Carry out steps 1 to 3 in a large frying pan.
* In step 4, place the pork, chorizo and capsicum mixture in the slow cooker. Cook, covered, on low for 5 hours. Continue from step 5.

In a casserole dish
* Note: Reduce the stock to 125ml (1/2 cup) chicken stock.
* Preheat oven to 180°C. Carry out steps 1 to 3 in a flameproof casserole dish or large frying pan.
* In step 4, place pork, chorizo and capsicum mixture in the ovenproof dish. Cover. Bake in oven for 30 minutes. Uncover. Bake for 1 hour or until tender. Continue from step 5.

In a pressure cooker
* Carry out steps 1 to 3 in a large frying pan.
* In step 4, place the pork, chorizo and capsicum mixture in the pressure cooker. Seal and place over high heat until steam begins to escape and there is a regular hissing sound. Reduce heat to low. Cook for 20 minutes. Release steam following manufacturer's instructions. Continue from step 5.

Freezing tip
* At the end of step 4, cool slightly. Place in an airtight container in the fridge to chill. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place the pork mixture in a stockpot over medium heat. Cook, covered, stirring occasionally, until heated through. Continue from step 5.

Australian Good Taste - Page 104
Recipe by Michelle Southan


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