Caribbean Pork with Pineapple

• 350 grams boneless pork loin (approximately 12 ounces)
• 2 tbsp all-purpose flour
• 2 tbsp canola oil, (I used groundnut oil)
• 1 green bell pepper, seeds removed and chopped
• 2 garlic cloves, minced
• 1 small chilli pepper, seeds removed and minced
• 1 tbsp worcestershire sauce
• 1/2 tsp ground ginger or grated ginger
• 1 can sliced pineapple in juice
• 1 large tomato, seeds removed and diced
• 1/2 cucumber, seeds removed, peeled and diced (I swapped the cucumber and instead used half of a courgette)
• 3/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cup water
• 1 cooking spray
• 1 large onion, chopped

1. Trim all visible fat from the meat.
2. Cut the meat into 1-inch cubes.
3. Then toss with flour to coat (use a plastic freezer bag and shake, easiest method and no mess).
4. Generously coat a skillet with cooking spray and set over a medium-high heat.
5. I added a tbsp of groundnut oil as the meat was sticking to the pan.
6. Brown the pork, turning it to colour all sides, takes about 5 minutes.
7. When done transfer meat to a plate.
8. Heat the oil in a pan.
9. When heated saute the onion, green pepper, garlic and chilli pepper until onion is translucent, takes about 4 minutes.
10. Return meat to the pan and add 1 cup of water, worcestershire sauce, ginger, salt and black pepper.
11. Drain liquid from pineapple into the pan.
12. Cover, reduce heat and simmer for 30 minutes.
13. (I cooked mine on low for close to an hour to make the meat tender and soft).
14. Stack the pineapple slices and cut into about 8 sections.
15. Add pineapple, tomato, cucumber to the meat.
16. Simmer, uncovered for 10 minutes.
17. Let it rest for 5 minutes.
18. Serve over fluffy rice.

pork loin, flour, canola oil, green bell pepper, garlic, chilli pepper, worcestershire sauce, ground ginger, pineapple, tomato, cucumber, salt, ground pepper, water, cooking spray, onion

Taken from cookpad.com/us/recipes/355113-caribbean-pork-with-pineapple (may not work)