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Pork And Pineapple Curry Recipe
|Lean pork||1 Kilogram, cut into cubes|
|Cooking oil||30 Milliliter|
|Onion||1 Large, chopped|
|Paprika pepper||15 Milliliter|
|Chicken stock||300 Milliliter|
|Dried red chilies||2|
|Mango chutney||15 Milliliter|
|Worcestershire sauce||5 Milliliter|
|Canned pineapple cubes||454 Gram (Including Syrup)|
Serving size: Complete recipe
Calories 2471 Calories from Fat 829
% Daily Value*
Total Fat 93 g142.7%
Saturated Fat 24.7 g123.4%
Trans Fat 0 g
Cholesterol 689 mg
Sodium 3273 mg136.4%
Total Carbohydrates 180 g59.9%
Dietary Fiber 20 g80%
Sugars 106.7 g
Protein 224 g448.6%
Vitamin A 170.3% Vitamin C 163.7%
Calcium 19.7% Iron 99.6%
*Based on a 2000 Calorie diet
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.