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Moroccan Spiced Pineapple and Pork Stew
Irene Muller
Pineapple and Pork Stew makes for one excellent meal with its sweet and tangy taste served with the tenderness of the pork all in one stew!
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Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
10
minutes
mins
Total Time
2
hours
hrs
30
minutes
mins
Course
Main Course
Cuisine
Moroccan
Servings
6
Ingredients
750
g
cubed pork – neck or fillet
cake flour
salt and pepper
olive oil
1
large
onion
thinly sliced
2
cloves
garlic
3
slices
fresh ginger
crushed
½
stick
cinnamon
5
ml
turmeric
2
pods
cardamon
5
ml
cumin
2
tbsp
Turkish Infused Fig Balsamic
5
ml
coriander seeds
440
g
Pineapple Rings or pieces in Light Syrup
if rings, slice
25
g
sliced almonds
Fresh coriander for garnishing
Instructions
Roll the cubed pork pieces in seasoned flour.
Place a heavy-based saucepan on medium heat.
Add a little oil to the heated saucepan, sear the floured pork cubes in batches in the hot oil. Set aside.
Saute the onions in the same pan, scraping up all the juices as you go along until the onions are soft and glossy.
Add all the spices, return the meat to the saucepan stir well.
Drain the pineapples, add the juice to this mixture and fill with a little water if needed.
Cover the saucepan, simmer for 1 to 2 hours until meat is soft and tender.
Add the pineapple chunks, mix well, heat for another 15 to 20 minutes.
Roast the almonds under the grill for a few minutes.
*Serve with roasted almonds, rice, or noodles. Garnish with coriander.
Keyword
Pork