Ingredients

• 150g Onion
• 1 Celery Stalk
• 1 Carrot
• 500g Pork Shoulder
• 300g Plum Tomato
• 1 Potato
• 1 ½ tablespoons Olive Oil
• 1 Garlic Clove
• 40g Tomato Paste
• 2 Bay Leaves
• 1 teaspoon Mace
• ½ teaspoon Ground Cinnamon
• 2 Star Anise Pods
• ½ teaspoon Smoked Paprika
• 40g All Purpose Flour
• 1 pinch Salt & Pepper
• 400g Canned Chopped Tomatoes
• 125g Dry Cider
• Fresh Parsley as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion, celery stalk and carrot into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove, pork shoulder, tomato paste, bay leaves, mace, ground cinnamon, star anise pod, smoked paprika, all purpose flour and salt & pepper to the kCook bowl
12. Cook with filler cap removed - 2 min, 180°C, speed 4
13. Cook with filler cap removed - 3 min, 180°C, speed 3
14. Then add canned chopped tomatoes, dry cider, plum tomato and potato to the kCook bowl
15. Cook with filler cap fitted - 1 hr 30 min, 98°C, speed 1
16. Remove
17. Serve
18. Garnish with fresh parsley

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