The Pioneer Woman Tasty Kitchen
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Pork & Pineapple Curry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Absolutely one of my all time favourite meals, a world without this curry would be a much sadder place I am sure of it.

A mild and slightly tangy curry. Wonderfully comforting. Great paired with couscous or rice.

Ingredients

  • 1 pound, 5-¼ ounces, weight Streaky Pork Belly Rashers
  • 4 Tablespoons Flour, Seasoned With Salt And Pepper
  • 1 Tablespoon Olive Oil
  • 1 whole Medium White Onion
  • 1 Tablespoon Mild Curry Powder
  • 1 Tablespoon Paprika
  • 1 teaspoon Chili Powder
  • 1 cup, 7 tablespoons, 2 teaspoons, ¼ pinches Vegetable Bouillon (or Other Good Stock)
  • ¾ pounds, 2-⅛ ounces, weight Tinned Pineapple Pieces In Juice
  • Couscous Or Rice, To Serve

Preparation

Preheat the oven to 180°C (about 355ºF). Have a casserole dish with a lid ready.

Cut the pork rashers into 2cm cubes and toss them in seasoned flour.

Heat the oil in a large pan on a high heat. Add the pork to the pan to brown it. (This is not to cook it through, it is just to seal the meat and colour and flavour.)

When thoroughly golden brown, remove the pork and set it aside.

Add the diced onion to the same pan on a medium heat and fry until translucent. Add the pork back into the pan along with the curry powder, paprika and chilli (if using). Coat the meat and allow to cook for 1 minute.

Pour the stock into the pan and lower the heat. Add all of the pineapple and nearly all of the juice. (There should be about 3 tablespoons still left in the tin.) Stir to combine thoroughly and bring to the boil. Simmer for 5-10 minutes.

Very carefully transfer the curry into a casserole dish. Put the lid on and place in the oven for 1 hour.

Remove from the oven and allow to stand for 5 minutes. Serve over couscous or rice. Enjoy!

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Profile photo of Hannah

Hannah on 7.19.2012

I used chicken and fresh pineapple. The chicken had the most delicious mild curry flavor. Next time I make this, I would use the tinned pineapple instead of the fresh, because the fresh was still too firm even after an hour in the oven.

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