Slow Cooked Pork and Pineapple Curry

By: Graham and James Sharman

Slow Cooked Pork and Pineapple Curry
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
14 oz can pineapple chunks in syrup, 4 servings, bay leaves, chicken stock, chili powder, contributed, cubed pork, curry powder, dinner, dried red chilies, easy, main course, mango chutney, modern, more than 2 hours, olive oil, onion finely chopped, paprika, plain/all-purpose flour, salt, sauté, slow cook, slow cook recipes, worcestershire sauce

serving icon Servings
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
Instructions
  • Mix 3 tbsp plain/all-purpose flour with 1 tsp salt, toss 2 1/4 lb/1kg lean cubed pork into mixture until coated.
  • 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.
  • Brown meat on all sides, then set aside.
  • Add the 2 remaining tbsp of olive oil to the pot, and 1 onion (finely chopped), sauté until transparent.
  • Add the browned pork back to the pot and all remaining ingredients, bring to a boil.
  • Press Cancel and place the lid on the Instant Pot.
  • Make sure valve is NOT set to seal.
  • 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.
  • After 8 hours the Instant Pot will automatically go into keep warm mode.
  • Press Cancel, discard bay leaves, and stir well.
  • Serve with rice.
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