Wineshark Recipe - 13. Curry Pork with Pineapple

Ingredients:

• Vegetable oil - 2 tbsp
• Pork butt - 2 lb
• Pineapple juice - 8 oz
• Onion finely - 12 oz
• Garlic finely - 1 tbsp
• Curry powder - 2 tsp
• Tomato paste - 1 tbsp
• Peeled tomato - 1 lb
• White vinegar - 1 tbsp
• Apricot jam - 2 tbsp
• Stock - 4 oz
• Salt - 1 tsp
• Black pepper - 1 tsp
• Flour - 2 tbsp
• Sugar - 1 tsp
• White pepper powder - 0.5 tsp
• Coriander leaf - 1 tbsp

Cut the pork butt into cubes and marinate with salt, black pepper, curry powder, flour, sugar and vegetable oil for 1 hour. Heat pan and fry the pork on both sides to golden brown. Heat pot with oil, stir fry the onion finely and then add garlic. Once the onion starts to turn golden, add the tomato paste, pork butt, curry powder, apricot jam to cook. Then add the vinegar, peeled tomato and pineapple juice. The stock is then added with the other seasonings.

Allow the pork to cook for 1 hour and then ready to serve with steamed rice.