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Moroccan Flavoured Pineapple and Pork Stew
Irene MullerIrene Muller

Moroccan Spiced Pineapple and Pork Stew

4.50 from 2 votes
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
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: Moroccan
Ingredients Method

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

Method
 

  1. Roll the cubed pork pieces in seasoned flour.
  2. Place a heavy-based saucepan on medium heat. 
  3. Add a little oil to the heated saucepan, sear the floured pork cubes in batches in the hot oil. Set aside.
  4. Saute the onions in the same pan, scraping up all the juices as you go along until the onions are soft and glossy.
  5. Add all the spices, return the meat to the saucepan stir well.
  6. Drain the pineapples, add the juice to this mixture and fill with a little water if needed.
  7. Cover the saucepan, simmer for 1 to 2 hours until meat is soft and tender.
  8. Add the pineapple chunks, mix well,  heat for another 15 to 20 minutes.
  9. Roast the almonds under the grill for a few minutes.
  10. *Serve with roasted almonds, rice, or noodles. Garnish with coriander.