Thursday, 24 August 2017
Mexican pineapple and pork
The Around the World Cookbook: Over 350 authentic recipes from the world's best-loved cuisines 1998 London Lorenz books
Ingredients: 30ml/2 tblsp corn oil; 900g boneless pork shoulder or loin, cut into 5cm cubes; 1 onion, finely chopped; 1 large red pepper, seeded and finely chopped; 1 or more jalapeno chillies, seeded and finely chopped; 450g fresh pineapple chunks; 8 fresh mint leaves, chopped; 250ml/1 cup chicken stock; salt and freshly ground black pepper; fresh mint sprig, to garnish; rice, to serve
Pork with Pineapple: Mexico
1 Heat the oil in a large frying pan and sauté the pork in batches until the cubes are lightly coloured. Transfer the pork to a flameproof casserole, leaving the oil behind in the pan.
2 Add the finely chopped onion, finely chopped red pepper and the chilli(es) to the oil remaining in the pan. Sauté until the onion is tender, then add to the casserole with the pineapple. Stir to mix.
3 Add the mint, then cover and simmer gently for about 2 hours, or until the pork is tender. Garnish with fresh mint and serve with rice.
Cook’s Tip: If fresh pineapple is not available, use pineapple canned in its own juice.