Slow Cooked Pork and Pineapple Curry

• 1 (600 g) pork, filet sliced
• 1 raja naga chili
• 3 red chilies
• 1 inch galangal
• 3 stalks lemongrass (woody bits removed)
• 6 garlic cloves
• 1 teaspoon turmeric
• 3 shallots
• 3 tablespoons fish sauce
• 2 tablespoons tamarind juice
• 100 g coconut cream
• 1 teaspoon tomato puree
• 50 g green beans
• 150 g fresh pineapple, cut into chunks

1. Make a paste from the chillies, shallots, garlic, turmeric, lemongrass, galangal, tamarind juice, fish sauce and a splash of your finest water.
2. Marinate the pork in this overnight.
3. Place the marinated Pork with the marinade into an ovenproof casserole dish and add the pineapple, green beans, tomato puree and coconut cream.
4. Stir together gently and put it in the oven for 1 1/2 hours slow cooking at 130 degrees.
5. It may look rather dry at this point but the juices from the meat will turn into a lovely sauce.
6. Give it a little stir at half time :-).
7. If it does seem a little to dry after half time, do add a splash of water to get the right consistency.
8. serve with plain rice and have a good old steam outa your ears but with a surprise of pineapple hitting at an unsuspected moment!

pork, naga chili, red chilies, stalks lemongrass, garlic, turmeric, shallots, fish sauce, tamarind juice, coconut cream, tomato puree, green beans, fresh pineapple

Taken from www.food.com/recipe/slow-cooked-pork-and-pineapple-curry-414439 (may not work)