Full Product Manual
42 • NuWave
™
PIC
®
Double Complete Cookbook
Sweet & Sour Pork with
Pineapple
Serves: 4
6 tablespoon unsalted butter, divided
2 pounds celery root, peeled and cut
into 1-inch cubes
2 cups water
1 tablespoon salt, divided
¼ cup milk
2 teaspoons garlic, minced
1 pound baby bok choy, trimmed and
sliced crosswise
1½ pounds boneless pork loin, trimmed
and cut into cubes
1 (10-ounce) can fresh pineapple
chunks
1/3 cup honey
2 tablespoons sherry vinegar
White pepper to taste
Directions:
1. Melt 2 tablespoons butter in large
sauté pan on Medium-High (375°F).
2. Add celery root and cook for 5
minutes, stirring to coat with butter.
3. Add water and ½ teaspoon salt.
Bring to boil.
4. Reduce heat to a simmer on
Medium–Low (175°F), let simmer for
30 minutes or until tender.
5. Strain, reserving ¼ cup cooking
liquid.
6. Puree in food processor with
reserved cooking liquid, milk and
1 tablespoon butter.
7. Return to pan to keep warm.
8. In large sauté pan heat 3
tablespoons butter on High (425°F).
9. Sauté garlic for 1 minute until tender,
stirring constantly.
10. Add bok choy and ½ teaspoon salt
and cook on Medium-High (375°F)
for 4-5 minutes, stirring until just
tender. Set aside and keep warm.
11. In same fry pan, add
1 tablespoon butter.
12. Cook pork on Medium-High (375°F)
heat until brown and
cooked through.
13. Remove pork with slotted spoon
and add to bok choy.
14. In same fry pan, add pineapple with
juice, honey, vinegar and remaining
salt and cook on Medium-High
(375°F).
15. Bring to a rolling boil.
16. Add pork and bok choy into sauce.
17. Serve with celery root puree
along side.
Black-Eyed Peas with
Andouille
Serves: 6
½ pound Andouille sausage, cut into
¼-inch thick slices
½ cup onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 cups black-eyed peas, cooked
1 cup chicken stock or water
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Heat large sauté pan on
Medium-High (375°F).
2. Add sausage and cook for 5 minutes,
or until browned on both sides.
3. Transfer sausage to bowl
and set aside.
4. In same skillet, add onion and bell
peppers and cook for 5 minutes,
or until wilted.
5. Add peas, chicken stock, sausage,
salt and pepper and cook for
5 minutes.
6. When completely cooked, serve
with a bowl of rice.