Posts Tagged ‘pork’

A great stew made with venison and pork loves the long slow cooking of Mr D’s Thermal Cooker. The meat will be so tender if you leave it for at least 4 hours.

If you want a slightly thicker gravy you can add a little flour and water making sure that it is well mixed to avoid lumps.

This stew is easy to make and will be enjoyed by everyone.


  • 500g pork, cut into cubes
  • 500g venison, cut into cubes
  • 1 tbsp freshly ground pepper
  • 3 tbsp olive oil
  • 3 medium onions, chopped
  • 2 x 400g tins of chopped tomatoes
  • 1 bottle of red wine
  • 3 stick celery, cut into 5cm lengths
  • 4 large carrots, cut into 5cm lengths
  • 300g butternut squash, cut into cubes
  • 225g mushrooms, cut into slices


  1. Dust the meat with the ground pepper.
  2. Put the olive oil to a frying pan over a medium heat. Add the meat and brown in batches. When brown put the meat in the inner pot.
  3. Add the onions to the frying pan and cook until soft.
  4. Put the onions in the inner pot.
  5. Add the tomatoes, red wine, celery, carrots to the meat and onions and bring to the boil.
  6. Add the butternut squash and the mushrooms. Stir well and bring back to the boil.
  7. Put on the lid and turn down to a simmer. Cook for 5 minutes.
  8. Put the inner pot into the insulated outer container and shut the lid.
  9. Leave to thermal slow cook without power for a minimum of 4 hours.
  10. Check the seasoning and adjust if necessary.
  11. Serve with new potatoes or crusty bread.


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Vietnamese cuisine is a perfect blend of fresh ingredients, pungent fish sauce, tart limes and a wide variety of familiar and exotic herbs. Pork, chicken and fish are popular, but there is also a well developed vegetarian culinary tradition.

Thit Heo Kho Nuoc Dua (pork Stew with coconut juice) is a very popular dish in Vietnam but like so many recipes there are many variations. I was unable to get a fresh coconut for the juice so I used a tin of coconut milk diluted with one tin of water.

Although this is a very easy recipe it has four main steps.

First step is the marinading of the pork which needs to be done at least one hour before cooking.

Second step is hard boiling the eggs. Hard boiled eggs are used in many Vietnamese recipes.

Third step is the main cooking and the fourth step is adding the beansprouts and eggs before serving.


  • 1 kg lean pork, cut into big pieces


  • 4 cloves garlic, finely chopped
  • 3 tbsp fish sauce
  • 1 tbsp palm sugar
  • ½ tsp salt

Main Ingredients

  • 3 tbsp cooking oil
  • 1 coconut, fresh coconut juice
  • 4 eggs, hard boiled and peeled
  • ½ cup rice per person


  1. Put the marinade ingredients into a bowl and add the pork. Stir well to make sure it is all covered then put in the fridge for at least one hour.
  2. Heat cooking oil in the inner pot and stir fry pork for 5 minutes.
  3. Pour in coconut juice and bring to the boil then turn down to a simmer.
  4. Simmer for 5 minutes with the lid on then turn off the heat and put the inner pot into the insulated outer container.
  5. Shut the lid and leave to thermal slow cook without power for a minimum of 2 hours.
  6. 30 nibutes before you want to serve remove the inner pot from the outer insulated container and place it on a medium heat.
  7. Add the eggs and bamboo shoots. Bring to the boil.
  8. Put the inner pot back into the outer container and leave to thermal cook for 30 minutes. Longer will not hurt.
  9. Before serving check the seasoning and adjust with salt and fish sauce if necessary.
  10. Serve with rice.

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 I just love sausages but I am always careful to buy the better quality ones. This is based on a recipe from Waitrose is very simple to put together and is ideal for anyone on the move in their motor home. I have used pork sausages in this recipe but you can use what ever type you like. The potatoes should be small and there is no need to do anything but wash them and if they are a little large cut them in half.

When I am making a casserole such as this I prefer to roughly chop the onions leaving them not to small. Frozen peas are perfect unless you are making when it is possible to buy fresh. You could use other vegetables if you liked such as beans or carrots. The choice is yours.



  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 large onion, sliced
  • 454g of sausages of your choice. I used pork
  • 400g tin of chopped tomatoes
  • 100ml of water
  • 1 chicken stock cube
  • 200ml white wine
  • 1 tbsp Worcestershire sauce
  • 500g baby potatoes, halved
  • 250g frozen peas
  • salt
  • freshly ground black pepper


  1. Put the olive oil in the inner pot over a medium heat.
  2. Add the onions and the garlic. Cook until the onions are soft.
  3. Put the sausages in the pot and cook them until they colour slightly.
  4. Add the chopped tomatoes, water, the chicken stock cube, the wine, the Worcestershire sauce, the potatoes, and the frozen peas. Give everything a stir, making sure that the stock cube has mixed in, and bring to the boil.
  5. Turn down the heat and simmer for 5 minutes with the lid on.
  6. Put the inner pot into the insulated outer container and shut the lid,
  7. Thermal Slow Cook without power for a minimum of 3 hours.
  8. Before serving check the seasoning and adjust.
  9. Serve with crusty bread.

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Thai food uses the freshest ingredients to give it that unique taste. Thai recipes use all five flavors: spicy, sweet, salty, bitter and sour, bringing them together in perfect harmony.

This pork curry is uses tamarind paste to give it the sour taste and fish sauce to add a salty flavour. It does not use coconut milk just chicken stock and water.

If you would prefer to use chicken or fish instead of pork the curry should work fine.


  • 1 tbsp vegetable oil
  • 500g pork, cubed
  • 1 tsp shrimp paste
  • ¼ cup coriander coarsley chopped
  • 1 tbsp galangal paste
  • 1 tsp crushed chilles
  • 2 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 2 tbsp sugar
  • 500ml chicken stock
  • 500ml water
  • Coriander leaves to garnish


  1. Heat the oil in the inner pot. When hot add the pork cook until browned.
  2. Stir in the shrimp paste, coriander, galangal paste and chilles. Cook for a couple of minutes until fragrant.
  3. Add the fish sauce, tamarind paste, sugar, the chicken stock and water. Stir well and bring to the boil.
  4. Turn down to a simmer and cook for 5 minutes with the lid on.
  5. Turn off the heat and place the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermal slow cook for 2 to 3 hours.
  7. Serve in a bowl garnished with the coriander leaves and rice in a separate bowl.

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