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Rice Cooker Iberico Pork Stewed with Honey and Potato

#Clear Chicken Broth #Concentrated Chicken Stock
Difficulty
Servings
For 4
Cook Time:
30 mins
Swanson Pork Bone Broth Swanson Concentrated Chicken Stock
Ingredients4
Swanson Pork Bone Broth 500 ml
Iberico Pork Finger 500g (Boneless)
Potato 600g
Carrot 200g
Onion 1pc (Cut into pieces)
Cloves Garlic 2pcs (Peeled)
Oil 1 tbsp
Dark Soy Sauce 1 tbsp
Honey 3 tbsp
Cornstarch Water
Cornstarch 2 tsp
Wate 2 tsp
Marinade
Swanson Concentrated Chicken Stock 2 tsp (2 loops)
Sugar 1 tsp
Rice Wine 2 tsp
1
Marinade the pork finger with for 15 minutes.
2
Peel and cut the potato and carrot into pieces, set aside.
3
Turn on the rice cooker, heat up with oil, add in onion and garlic, stir-fry until fragrant.
4
Add in potato, carrot and pork finger, stir-fry a while.
5
Pour in Swanson Pork Bone Broth and dark soy sauce into the cooker, mix well. Close lid and select the “Rice Cooking” mode.
6
When the cooking time remains 8 minutes, open the lid and add in cornstarch water and honey, mix well. Cover again and continue to cook.
7
To Serve , spoon the strew to a plate when the cooking mode Is completed.

No need to peel the skin off if use the new potato.

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