July 3, 2015
6 hrs 15 mins
1 tsp salt
2 tbls oil
1 large onion peeled and chopped
1 tbls curry powder
1 tbls paprika
300ml hot chicken stock
1 red chilli deseeded and sliced
1 tsp coriander powder
1 tsp garam masala
1 tsp garlic
440g tin pineapples chunks
1Toss pork in flour and salt.
2Heat oil in large pan and brown meat,best to do in 2 batches.
3Spoon meat onto a plate.
4Cook onion till soft,stir in curry powder and paprika.
5Fry for 2 mins, return pork to pan with remaining ingredients including juice from pineapple.Bring to boil and tip in slow cooker,cook on low for 6-8 hours or until tender.
6Serve with rice,veg and poppadums.
Submitted by Lynda Eagleson
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