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Ingredients
- 3 lbs. (1400g) pork shoulder steaks, cut into 3cm chunks
- ¾ cup (150ml) rice vinegar
- ½ cup (120ml) tamari
- 6 garlic cloves, chopped
- 1 large onion, roughly chopped
- 12 bay leaves
- 8 bird's-eye chillies, halved lengthways
- 2 tbsp. black peppercorns
- 1 pineapple, peeled, cored and cut into chunks
- ¾-1 cup (180-240ml) water
- 1 tbsp. olive oil
- 4 green onions, sliced, to serve
Prep Time:
20
Minutes
Directions
Cook Time:
70
Minutes
- Place the pork into a large bowl with all the other ingredients (except the olive oil and green onions) and add enough water to cover. Cover the bowl and set aside to marinate for at least 20 minutes at room temperature (or leave in the refrigerator for up to 24 hrs).
- Remove the pork and pineapple from the marinade, reserving the marinade for the next steps. Heat the olive oil in a large casserole dish or deep pot over a medium/high heat. Fry the pork for 8-10 minutes until browned. Add the pineapple and cook, stirring often, for a further 2-3 minutes on each side until the pineapple starts to caramelize.
- Next pour over the marinade, scraping the dish to lift off any sticky bits. Reduce the heat to a medium low, cover and simmer gently for 30 minutes.
- Remove the lid from the pot and simmer, uncovered, for a further 25-30 minutes, stirring regularly, until the pork is tender and the sauce has thickened.
- Serve in bowls, with the green onion and a side of rice (not included in nutritional breakdown).
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
