Pork with Chillies and Pineapple recipe
information
If fresh pineapple is not available, use pineapple canned in its own juice.
ingredients
30 ml (2 tbsp) corn oil
900 g (2 lb) boneless pork shoulder or loin, cut into 5 cm (2 in) cubes
1 onion, finely chopped
1 large red pepper, seeded and finely chopped
1 or more jalapeno chillies, seeded and finely chopped
450 g (1 lb) fresh pineapple chunks
8 fresh mint leaves, chopped
250 ml (8 fl oz) 1 cup chicken stock
salt and freshly ground
black pepper fresh mint sprig, to garnish rice, to serve
900 g (2 lb) boneless pork shoulder or loin, cut into 5 cm (2 in) cubes
1 onion, finely chopped
1 large red pepper, seeded and finely chopped
1 or more jalapeno chillies, seeded and finely chopped
450 g (1 lb) fresh pineapple chunks
8 fresh mint leaves, chopped
250 ml (8 fl oz) 1 cup chicken stock
salt and freshly ground
black pepper fresh mint sprig, to garnish rice, to serve
method
1. Heat the oil in a large frying pan and saute the pork in batches until the cubes are lightly coloured. Transfer the pork to a flameproof casserole, leaving the oil behind in the pan.
2. Add the finely chopped onion, finely chopped red pepper and the chilli (es) to the oil remaining in the pan. Saute until the onion is tender, then add to the casserole with the pineapple. Stir to mix.
3. Add the mint, then cover and simmer gently for about 2 hours, or until the pork is tender. Garnish with fresh mint and serve with rice.
2. Add the finely chopped onion, finely chopped red pepper and the chilli (es) to the oil remaining in the pan. Saute until the onion is tender, then add to the casserole with the pineapple. Stir to mix.
3. Add the mint, then cover and simmer gently for about 2 hours, or until the pork is tender. Garnish with fresh mint and serve with rice.
serving amount
serves 6
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