Mexican Style Pineapple and Pork Stew

Cook time 45 minutes (2 hours 30 minutes without pressure)
Servings 6


1.5kg pork neck (scotch), cubed

2 tbsp plain flour

250g frozen pineapple pieces

3 tbsp extra virgin olive oil

1 brown onion, diced

3 garlic cloves roughly chopped

2 long red chillies, cut in half

2 tsp salt

2 tsp freshly ground pepper

1 tsp ground coriander

1 tsp ground cumin

1 tsp cumin seeds

¼ cup apple cider vinegar

500ml chicken stock

Cooked rice, to serve

Coriander, avocado and lime, to garnish

Mexican Style Pineapple and Pork Stew


Dust the pork pieces in flour.

In the pressure cooker or a heavy based pot heat 1 tablespoon of olive oil to medium high heat. Brown cubes of pork in batches. Then set aside.

In the same pot, add in remaining 2 tablespoons of olive oil and sweat onion, garlic and spices until fragrant and softened. Add in half the pineapple, chilli, vinegar, stock and season to taste. Stir to combine. Return pork to the pot and cook covered on a low simmer for 1 hour 30 minutes to 2 hours, or 45 minutes if using a pressure cooker. Add a splash of water if needed.

Serve stew with some cooked rice and garnish with coriander, avocado and a squeeze of lime juice.