Caribbean Pork with Pineapple
Pork and pineapple requested by my fiancé so I searched the Internet.This one peaked my interest as soon as I saw it. I did some minor alterations to the recipe and it was a wonderfully tasty dish. Recipe found on www.recipe.sparkpeople.com.
Caribbean Pork with Pineapple
Pork and pineapple requested by my fiancé so I searched the Internet.This one peaked my interest as soon as I saw it. I did some minor alterations to the recipe and it was a wonderfully tasty dish. Recipe found on www.recipe.sparkpeople.com.
Open in Cookpad AppSteps
- 1
Trim all visible fat from the meat.
- 2
Cut the meat into 1-inch cubes.
- 3
Then toss with flour to coat (use a plastic freezer bag and shake, easiest method and no mess).
- 4
Generously coat a skillet with cooking spray and set over a medium-high heat. I added a tbsp of groundnut oil as the meat was sticking to the pan.
- 5
Brown the pork, turning it to colour all sides, takes about 5 minutes. When done transfer meat to a plate.
- 6
Heat the oil in a pan.
- 7
When heated sauté the onion, green pepper, garlic and chilli pepper until onion is translucent, takes about 4 minutes.
- 8
Return meat to the pan and add 1 cup of water, worcestershire sauce, ginger, salt and black pepper.
- 9
Drain liquid from pineapple into the pan.
- 10
Cover, reduce heat and simmer for 30 minutes. (I cooked mine on low for close to an hour to make the meat tender and soft).
- 11
Stack the pineapple slices and cut into about 8 sections.
- 12
Add pineapple, tomato, cucumber to the meat.
- 13
Simmer, uncovered for 10 minutes. Let it rest for 5 minutes.
- 14
Serve over fluffy rice.
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