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14 oz can pineapple chunks in syrup4 servingsAmerican

Slow Cooked Pork and Pineapple Curry

By Graham and James Sharman

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4 servings

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more than 2 hours

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Easy

Slow Cooked Pork and Pineapple Curry
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Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Total Time: more than 2 hours

Cooking Technique: Sauté, Slow Cook

Cuisine: American

Yield: 4 servings

Ingredients

  • 3 tbsp plain/all-purpose flour
  • 1 tsp salt
  • 2 1/4 lb cubed pork
  • 4 tbsp olive oil
  • 1 onion finely chopped
  • 1 tbsp curry powder
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 1/4 cup chicken stock
  • 2 dried red chilies
  • 1 tbsp mango chutney
  • 1 tsp Worcestershire sauce
  • 1 14 oz can pineapple chunks in syrup
  • 2 bay leaves
A nice combination of savoury, sweetness, and heat, perfect to come home to.

INSTRUCTIONS

  1. Mix 3 tbsp plain/all-purpose flour with 1 tsp salt, toss 2 1/4 lb/1kg lean cubed pork into mixture until coated.
  2. Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus) once display says HOT, add 2 tbsp of the olive oil.
  3. Brown meat on all sides, then set aside.
  4. Add the 2 remaining tbsp of olive oil to the pot, and 1 onion (finely chopped), sauté until transparent.
  5. Add the browned pork back to the pot and all remaining ingredients, bring to a boil.
  6. Press Cancel and place the lid on the Instant Pot.
  7. Make sure valve is NOT set to seal.
  8. Press the Slow Cook button on the Instant Pot, press adjust to less, and + or – to 8 hours.

    On the Evo Plus press Slow Cook/custom/8 hours/low/start.
  9. After 8 hours the Instant Pot will automatically go into keep warm mode.
  10. Press Cancel, discard bay leaves, and stir well.
  11. Serve with rice.

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About the chef

Graham and James Sharman

Graham and James Sharman

James Sharman is a distinguished chef known for his culinary innovation and global ventures. After honing his skills at the acclaimed Noma, James gained further recognition through his ambitious One Star House Party project—a series of pop-up restaurants in 20 different countries over 20 months. These pop-ups took place in extraordinary locations, such as Everest Base Camp and a moving train in Vietnam, showcasing his ability to adapt menus to local cultures and ingredients. His work has solidified his reputation as a creative force in the culinary world. In addition to his traveling restaurant projects, James operates several permanent culinary establishments, including Fermi Pasta, Out Brunch Menu, and Our Dinner Menu. Each offers distinct, high-quality dining experiences that reflect his diverse background and passion for innovation. James has also collaborated with his father, Graham Sharman, an experienced pressure cook and Instant Pot enthusiast, on the cookbook Instant Pot Evolution. This father-son duo combines Graham's practical knowledge of multi-cookers with James's Michelin-starred culinary expertise to create a unique collection of recipes that make gourmet cooking accessible to home chefs.

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