Pork And Pineapple Curry Recipe
Ingredients
| Lean pork | 1 Kilogram, cut into cubes | |
| Flour | 40 | |
| Salt | 5 To taste | |
| Cooking oil | 30 | |
| Onion | 1 Large, chopped | |
| Paprika pepper | 15 To taste (Curry powder 15ml) | |
| Chicken stock | 300 (Curry powder 15ml) | |
| Red chillies | 2 , dried (Curry powder 15ml) | |
| Mango chutney | 15 (Curry powder 15ml) | |
| Worcestershire sauce | 5 (Curry powder 15ml) | |
| Pineapple cubes, including syrup 454g can | ||
| Bay leaves | 2 (Curry powder 15ml) | |
Directions
Toss the pork in the flour and salt.
In a large pan heat the oil and brown the meat.
Lift out onto a plate with a draining spoon.
In the same pan, fry the onions until soft.
Stir in the curry powder and paprika pepper.
Fry for 2 minutes then return meat to the pan.
Stir well and cook for a few minutes.
Add remaining ingredients, bring to the boil and transfer to Slo cooker.
Cook for the recommended time.
Remove bay leaves before serving.
In a large pan heat the oil and brown the meat.
Lift out onto a plate with a draining spoon.
In the same pan, fry the onions until soft.
Stir in the curry powder and paprika pepper.
Fry for 2 minutes then return meat to the pan.
Stir well and cook for a few minutes.
Add remaining ingredients, bring to the boil and transfer to Slo cooker.
Cook for the recommended time.
Remove bay leaves before serving.
Chef
