Pork And Pineapple Curry
|Lean pork||1 Kilogram, cut into cubes|
|Cooking oil||30 Milliliter|
|Onion||1 Large, chopped|
|Paprika pepper||15 Milliliter|
|Chicken stock||300 Milliliter|
|Dried red chilies||2|
|Mango chutney||15 Milliliter|
|Worcestershire sauce||5 Milliliter|
|Canned pineapple cubes||454 Gram (Including Syrup)|
Toss the pork in the flour and salt.
In a large pan heat the oil and brown the meat.
Lift out onto a plate with a draining spoon.
In the same pan, fry the onions until soft.
Stir in the curry powder and paprika pepper.
Fry for 2 minutes then return meat to the pan.
Stir well and cook for a few minutes.
Add remaining ingredients, bring to the boil and transfer to Slo cooker.
Cook for the recommended time.
Remove bay leaves before serving.