Pork & Pineapple Tomato Stew

Name: Pork & Pineapple Tomato Stew
Total time: 125 min
Yield: 2 servings
Ingredients: 350 g Boneless pork shoulder; 150 g Potatoes; 100 g Carrot; 120 g Bell pepper; 120 g Fresh pineapple; 100 g Onion; 3 cloves Garlic; 250 g Canned crushed tomatoes; 1 tbsp Tomato paste; 1 tbsp Low sodium soy sauce; 1 tbsp Neutral cooking oil; 1 whole Bay leaves; 0.25 tsp Black pepper; 120 g Long grain rice; 650 ml Water

A slow, gentle pot of pork, potatoes and sweet pineapple in tomato gravy, with peppers and rice.

125 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless pork shoulder350 g
Potatoes150 g
Carrot100 g
Bell pepper120 g
Fresh pineapple120 g
Onion100 g
Garlic3 cloves
Canned crushed tomatoes250 g
Tomato paste1 tbsp
Low sodium soy sauce1 tbsp
Neutral cooking oil1 tbsp
Bay leaves1 whole
Black pepper0.25 tsp
Long grain rice120 g
Water650 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat in soy sauce. Check packaged ingredients.

Method

Prepare the pot

Trim thick exterior fat from pork and cut meat into 2 cm cubes. Dice onion, mince garlic, and cut peeled potatoes and carrots into 1.5 cm pieces. Deseed and chop pepper; remove pineapple peel and core and cut the measured flesh into small chunks. Keep raw pork separate from the produce.

Brown and soften

Heat oil in a heavy lidded saucepan over medium-high heat. Brown pork for 6–8 minutes, stirring occasionally. Add onion and cook for 4 minutes. Stir in garlic and tomato paste for 1 minute.

Start the slow simmer

For the rice, set aside 250 ml of the measured water per 120 g dry rice. Add the rest of the water to the pork with crushed tomatoes, soy sauce, bay and pepper. Bring to a simmer, cover and cook gently for 50–60 minutes, stirring occasionally. The pork should be starting to soften; keep the lid on to retain moisture.

Add the vegetables

Stir in potatoes and carrots. Cover and simmer for 18–22 minutes. Add pepper and pineapple, then simmer for 8–10 minutes more, partially covered, until the pork is fork-tender and the roots are soft. Pork must also reach at least 71°C (160°F). Remove the bay leaf.

Cook the rice

As soon as the potatoes enter the stew, rinse rice and put it in a small saucepan with the remaining measured water. Bring to a boil, cover and cook on low for 15–18 minutes; rest covered off the heat for 10 minutes. Spoon stew alongside rice.

Pork shoulder varies in tenderness. Allow extra gentle simmering if needed rather than raising the heat; use a well-fitting lid so the sauce does not dry out.

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