Pork & Pineapple Curry

• 1 pound, 5- 1/4 ounces, weight Streaky Pork Belly Rashers
• 4 Tablespoons Flour, Seasoned With Salt And Pepper
• 1 Tablespoon Olive Oil
• 1 whole Medium White Onion
• 1 Tablespoon Mild Curry Powder
• 1 Tablespoon Paprika
• 1 teaspoon Chili Powder
• 1 cup, 7 tablespoons, 2 teaspoons, 1/4 pinches Vegetable Bouillon (or Other Good Stock)
• 3/4 pounds, 2-18 ounces, weight Tinned Pineapple Pieces In Juice
• Couscous Or Rice, To Serve

1. Preheat the oven to 180 degrees C (about 355 degrees F).
2. Have a casserole dish with a lid ready.
3. Cut the pork rashers into 2cm cubes and toss them in seasoned flour.
4. Heat the oil in a large pan on a high heat.
5. Add the pork to the pan to brown it.
6. (This is not to cook it through, it is just to seal the meat and colour and flavour.)
7. When thoroughly golden brown, remove the pork and set it aside.
8. Add the diced onion to the same pan on a medium heat and fry until translucent.
9. Add the pork back into the pan along with the curry powder, paprika and chilli (if using).
10. Coat the meat and allow to cook for 1 minute.
11. Pour the stock into the pan and lower the heat.
12. Add all of the pineapple and nearly all of the juice.
13. (There should be about 3 tablespoons still left in the tin.)
14. Stir to combine thoroughly and bring to the boil.
15. Simmer for 5-10 minutes.
16. Very carefully transfer the curry into a casserole dish.
17. Put the lid on and place in the oven for 1 hour.
18. Remove from the oven and allow to stand for 5 minutes.
19. Serve over couscous or rice.
20. Enjoy!

flour, olive oil, white onion, curry, paprika, chili powder, vegetable bouillon, pineapple, couscous

Taken from tastykitchen.com/recipes/main-courses/pork-pineapple-curry/ (may not work)