A Yummy Spicy Pork and Pineapple Dish

Directions

1. Finely chop the onion and garlic.
2. Chop the bell pepper, tomato and pineapple into small cubes.
3. Heat one tablespoon of olive oil in a non-stick pan on medium heat and pan fry the ground pork with a good dash of salt and black pepper.
4. Once the pork is mostly cooked, add the chilli flakes and keep cooking for about a minute. Note: at this point the pork should have released fat into the pan, but feel free to add a bit more olive oil if necessary (only if it seems dry).
5. Then lower the heat to medium/low and add the chopped up onion, garlic, bell pepper and tomato. Keep frying for a few minutes, stirring constantly.
6. Next, add the oregano, paprika and cumin and keep cooking briefly.
7. Finally, add the tamari sauce, tomato purée, pineapple chunks and stock cube along with a cup of water and the juice the canned pineapple came with. Note: bear in mind that I never really measure the water. I just eye it up. Basically you want to add enough to make it somewhat saucy, but not soupy. If that makes sense. 😉
8. Cook for about 15-20 minutes or until the tomato chunks and bell pepper have softened up and the sauce reduces (you don’t want it to be watery). Note: keep adding a bit more water throughout the process, if necessary (if it becomes too dry).
9. Serve on rice with lots of freshly squeezed lime juice on top.