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PrintSPANISH PORK WITH PINEAPPLE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the margarine in a heavy frying pan and sauté the pork, turning frequently, until browned on all sides.
- Using a slotted spoon, transfer to a large flameproof casserole. Sprinkle with sugar and cook, stirring constantly, over a very low heat for 3 to 5 minutes, or until the sugar dissolves completely.
- Add the flour, salt and pepper to taste and cook, stirring, for 5 minutes. Remove from the heat.
- Add the onions to the fat remaining in the frying pan and sauté until transparent and soft, but not brown.
- Add the stock, stirring well to scrape any sediment from the bottom of the pan, and bring to the boil. Lower the heat.
- 06Strain the liquor from the coriander seeds and mix the liquor with the garlic and crushed chili, then add to the pan.
- Add the tomatoes and cook for 5 minutes, stirring to blend. Pour over the pork cubes and bring to the boil.
- Cover and bake in a preheated moderate oven for 1 to 2 hours or until tender.
- Using a slotted spoon, remove the meat and set aside. Strain the gravy into a large container and skim off excess fat.
- Return the meat to the casserole and add the gravy with the remaining ingredients.
- Return to the oven for 20 to 25 minutes, until the fruit and vegetables are tender.
- Serve with boiled rice.
INGREDIENTS
- 100 grams margarine
- 2 kilograms lean boneless pork, cut into 1 inch cubes
- 2 tablespoon sugar
- 6 tablespoons unbleached white flour
- Salt
- Freshly ground black pepper
- 4 onions, peeled and chopped
- 1 liter beef stock
- 2 teaspoon coriander seeds, soaked in 4 tablespoons warm water
- 2 clove garlic, peeled and chopped
- 2 teaspoon crushed chili chipotle
- 4 tomatoes, skinned, seeded and coarsely chopped
- 500 grams fresh pineapple, peeled, cored and coarsely chopped
- 4 medium yams or sweet potatoes, peeled and diced
9 comments for “Spanish Pork with Pineapple”
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