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27 December 2012,01:18 by
J.Sujatha

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SPANISH PORK WITH PINEAPPLE

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Heat the margarine in a heavy frying pan and sauté the pork, turning frequently, until browned on all sides.
  • Using a slotted spoon, transfer to a large flameproof casserole. Sprinkle with sugar and cook, stirring constantly, over a very low heat for 3 to 5 minutes, or until the sugar dissolves completely.
  • Add the flour, salt and pepper to taste and cook, stirring, for 5 minutes. Remove from the heat.
  • Add the onions to the fat remaining in the frying pan and sauté until transparent and soft, but not brown.
  • Add the stock, stirring well to scrape any sediment from the bottom of the pan, and bring to the boil. Lower the heat.
  • 06Strain the liquor from the coriander seeds and mix the liquor with the garlic and crushed chili, then add to the pan.
  • Add the tomatoes and cook for 5 minutes, stirring to blend. Pour over the pork cubes and bring to the boil.
  • Cover and bake in a preheated moderate oven for 1 to 2 hours or until tender.
  • Using a slotted spoon, remove the meat and set aside. Strain the gravy into a large container and skim off excess fat.
  • Return the meat to the casserole and add the gravy with the remaining ingredients.
  • Return to the oven for 20 to 25 minutes, until the fruit and vegetables are tender.
  • Serve with boiled rice.

INGREDIENTS

  • 100 grams margarine
  • 2 kilograms lean boneless pork, cut into 1 inch cubes
  • 2 tablespoon sugar
  • 6 tablespoons unbleached white flour
  • Salt
  • Freshly ground black pepper
  • 4 onions, peeled and chopped
  • 1 liter beef stock
  • 2 teaspoon coriander seeds, soaked in 4 tablespoons warm water
  • 2 clove garlic, peeled and chopped
  • 2 teaspoon crushed chili chipotle
  • 4 tomatoes, skinned, seeded and coarsely chopped
  • 500 grams fresh pineapple, peeled, cored and coarsely chopped
  • 4 medium yams or sweet potatoes, peeled and diced

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