Pork & Pineapple Curry

Directions

1. 1
   Preheat the oven to 180 degrees C (about 355 degrees F).
2. 2
   Have a casserole dish with a lid ready.
3. 3
   Cut the pork rashers into 2cm cubes and toss them in seasoned flour.
4. 4
   Heat the oil in a large pan on a high heat.
5. 5
   Add the pork to the pan to brown it.
6. 6
   (This is not to cook it through, it is just to seal the meat and colour and flavour.)
7. 7
   When thoroughly golden brown, remove the pork and set it aside.
8. 8
   Add the diced onion to the same pan on a medium heat and fry until translucent.
9. 9
   Add the pork back into the pan along with the curry powder, paprika and chilli (if using).
10. 10
    Coat the meat and allow to cook for 1 minute.
11. 11
    Pour the stock into the pan and lower the heat.
12. 12
    Add all of the pineapple and nearly all of the juice.
13. 13
    (There should be about 3 tablespoons still left in the tin.)
14. 14
    Stir to combine thoroughly and bring to the boil.
15. 15
    Simmer for 5-10 minutes.
16. 16
    Very carefully transfer the curry into a casserole dish.
17. 17
    Put the lid on and place in the oven for 1 hour.
18. 18
    Remove from the oven and allow to stand for 5 minutes.
19. 19
    Serve over couscous or rice.
20. 20
    Enjoy!