Yesterday evening we had pork & pineapple curry for dinner. In many ways I think of this as my ‘signature dish’. It is a meal I love, I know the recipe backwards and forwards and it is probably my most requested dinner at home.
I have cooked this for many family members and friends and I am proud to say it has only ever had rave reviews. Even from those who initially wrinkled their noses at the notion of pork together with pineapple in a curry. The only thing I can say is don’t knock it until you’ve tried it.
Oh and do please try this I promise you won’t regret it! It is a wonderful comforting meal and well, it’s just delicious! Absolutely one of my all time favourite meals, a world without this curry would be a much sadder place I am sure of it.
Notes on the recipe –
The most important thing for this curry is the pork. It must be belly pork. I have tried other cuts and it just doesn’t give the same results. This is because of the fat content. This is one time in your life where you must not shy away from the fat, in fact the fattier the pork rasher the better this curry will be. Believe me. It cooks down and melts away and the resulting curry sauce/gravy is incredible. Do trim the rind or skin away though if it has been left on as this will not taste as great.
When browning the meat and bringing the curry together on the hob, use the largest pan you have available. You are aiming to spread the pork in one layer so as not to overcrowd the pan. I actually use my wok because it is the perfect size and it does such a good job. I love using my wok for things other than stir fry!
The chilli powder in the recipe is absolutely optional, it depends how you feel about spice. When I do use chilli it is usually a mild powder not hot and 1 tsp just gives a gentle kick. However, I have used more and I quite often use none, it is wonderful all the same.
A suggestion about the pineapple, try to buy pineapple pieces as opposed to those cubed chunks. The cubes do not cook down nicely in my experience and they are bigger pieces for the same weight so do not disperse throughout the curry as well. Alternatively buy rings and cut them up yourself!
This recipe will provide enough to feed approximately 4-6 people, depending on your portion sizes. As there are only two of us I do this to freeze some and it freezes very well. I let it cool, divide it into 1 portion bags and it will keep in the freezer for up to 3 months. Just defrost overnight and reheat thoroughly on the hob or in a microwave.
Now make this for dinner and let me know what you think!
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More from Lovely Little Life :::
Pork & Pineapple Curry
By April 6, 2012Published:
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 1 hr 20 mins
- Ready In: 1 hr 30 mins
A mild and slightly tangy curry. Wonderfully comforting. Great paired with couscous or rice.
- 600 grams streaky pork belly rashers
- 1 medium white onion roughly diced
- 400 grams tinned pineapple pieces in juice
- 350 ml vegetable bouillon or other good vegetable or chicken stock
- 1 tbsp mild curry powder
- 1 tbsp paprika
- 1 tsp chilli powder optional
- 4 tbsp flour seasoned with salt & pepper
- 1 tbsp olive oil
- Preheat the oven to 180°C. 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 tbsp 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 an hour.
- Remove from the oven and allow to stand for 5 minutes. Serve over couscous or rice. Enjoy!