Serves 4 to 5
Ingredients:
- Pork Shoulder, 500 grams (5 pieces)
- Apple, 1 (peeled and cut into bite-sized)
- Baby Potatoes, 3 (peeled and cut into cubes)
- Baby Carrots, 200 grams (washed and peeled)
- Onion, 1 (peeled and diced)
- Minced Garlic, 1 tablespoon
- Apple Cider Vinegar, 100ml
- Apple Juice, 300ml
- Chicken Broth, 500ml
- Thyme, 4 (washed)
- Corn Flour, 40 grams
- Salt, to taste
- Pepper, to taste
- Cooking Oil, 4 tablespoons
Instructions:
- Marinate pork shoulder with salt and pepper. Set aside for later use.
- In a frying pan, add in 2 tablespoons of cooking oil and marinated pork shoulder. Brown marinated pork shoulder on both sides, and set aside for later use.
- In a 3.0L Thermos® Shuttle Chef® inner pot, add in 2 tablespoons of cooking oil, diced onions and minced garlic. Stir fry till fragrant.
- When fragrant, add in apple cider vinegar, apple juice, cut apples, potatoes, carrots, chicken broth, thyme, salt and pepper. Bring the contents to a boil.
- When boiling, add in pork shoulder and simmer for 5 minutes. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 4 hours.
- After 4 hours, place pork shoulder, potatoes and carrots in serving plates. Transfer the Shuttle Chef® inner pot onto the cooking stove, heat over medium heat and add corn flour to thicken the sauce.
- Before serving, drizzle the dish with sauce and garnish with thyme.
Notes:
- This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. Ingredients can be adjusted for different Shuttle Chef® capacities.
Photos and recipe courtesy of Thermos Singapore team.