Rice Cooker Iberico Pork Stewed with Honey and Potato

Difficulty
Servings
For 4
Cook Time:
30 mins
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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