chili pork and pineapple

if fresh pineapple is not available, use pineapple canned in its own juice.

award winning chili pork and pineapple recipe
if fresh pineapple is not available, use pineapple canned in its own juice.

INGREDIENTS

Serves6

  • 30ml/2 tbsp corn oil
  • 900g/lb boneless pork shoulder or
  • loin, cut into 5cm/2in cubes
  • 1 onion, finely chopped
  • large red pepper, seeded and
  • finely chopped
  • 1 or more jalapeño chilies, seeded and finely chopped
  • 450g/1lb fresh pineapple chunks
  • 8 fresh mint leaves, chopped
  • 250ml/8fl oz/1 cup chicken stock
  • salt and freshly ground black pepper
  • fresh mint sprig, to garnish rice, to serve

chili pork and pineapple

Method:

1. Heat the oil in a large frying pan and sauté 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. Sauté 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.

chili pork and pineapple

cook’s tip

if fresh pineapple is not available, use pineapple canned in its own juice.

 1,751 total views,  1 views today

Leave a Comment

Your email address will not be published. Required fields are marked *