Pepper And Pineapple-Braised Pork

• 2 tbsp vegetable oil
• 2 1/4 lb pork butt or shoulder, cubed
• 4 None onions, peeled and cut into wedges
• 1/2 lb small mushrooms, cleaned
• 2 tbsp tomato paste
• 1 None green pepper, deseeded and roughly chopped
• 1 None yellow pepper, deseeded and roughly chopped
• 1 None red pepper, deseeded and roughly chopped
• 3 cups vegetable stock
• 1 - 15 oz can chopped pineapple, drained, reserving 3/4 cup of the juice
• 1 tbsp paprika, plus extra to garnish
• 2/3 cup sour cream
• 1 None sprig of parsley, to garnish

1. Preheat the oven to 350u0b0F. Heat the oil in a large pot and sear the pork (in batches) over a high heat until browned all over. Add the onions and mushrooms to the pot and saute for 5 mins then add the tomato paste and cook for 1 min. Add the peppers and stock. Add the pineapple with the reserved juice. Add the paprika and season to taste. Bring to a boil. Cover and cook in the oven for 2 hours until the pork is tender. Adjust the seasoning. Serve with sour cream and garnish with parsley and a pinch of paprika.

vegetable oil, pork, onions, mushrooms, tomato, green pepper, yellow pepper, red pepper, vegetable stock, pineapple, paprika, sour cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16376 (may not work)