This fragrant pork and pineapple curry can be prepped in the morning and will be ready and waiting for dinner after a long day. Slow cooking the meat means it falls apart and is really tender, perfect for soaking up the delicious curry flavours in the gravy. Served with pilau rice it is a filling and delicious dinner, full of paprika, chillies and curry powder which contrasts perfectly with sweet pineapple.
- 1kg lean pork, cubed (we used pork steaks)
- 3tbsp plain flour
- 1tsp salt
- 2tbsp sunflower oil
- 1 large onion, peeled and chopped
- 1tbsp curry powder
- 1tbsp paprika
- 300ml hot chicken stock
- 1 red chilli, deseeded and sliced
- 1tbsp mango chutney
- 1tsp Worcestershire sauce
- 432g can pineapple chunks in syrup or juice
- 2 bay leaves
- Pilau rice, plain yogurt, mango chutney and coriander leaves, to serve
Toss the pork in the flour and salt. Heat the oil in a large pan and brown the meat all over – it’s best to do this in two batches. Spoon the meat on to a plate.
Cook the onion in the pan until softened. Stir in the curry powder and paprika. Fry for 2 minutes, then return the pork to the pan and add the remaining ingredients, including the juice from the can of pineapple. Bring to the boil, tip the mixture into a slow-cook pot and cook on ‘auto’ for 6-8 hours, or until the meat is tender. Alternatively, cook the curry in a casserole in the oven at 150°C/ 302°F/Gas Mark 3 for 2 hours.
Serve curry with rice and top with yogurt, coriander,and mango chutney, if you like.
If you are making this curry in the oven make sure your lid is sealed tightly by laying a sheet of foil over the dish before squeezing on the lid.