Ingredients:: 2 tbsp corn oil; 900g / 2 lb boneless pork shoulder or loin, cut into 5cm (2in) cubes; 1 onion, finely chopped; 1 large red pepper, seeded and finely chopped; 1 or more jalapeno chillies, seeded and finely chopped; 450g (1 lb) fresh pineapple chunks; 8 fresh mint leaves, chopped; 250ml (8 fl oz) chicken stock; salt and freshly ground black pepper; fresh mint sprig to garnish; rice to serve
- Heat the oil in a large frying pan and saute the pork in batches until the cubes are lightly coloured. Transfer the pork to a flameproof casserole, leaving the oil behind in the pan.
- Add the finely chopped onion, finely chopped red pepper and the chilli(e) to the oil remaining in the pan. Saute until the onion the tender, then add to the casserole with the pineapple. Stir to mix.
- Add the mint, then cover and simmer gently for about 2 hours, or until the pork is tender. Garnish with fresh mint and serve with rice.
Tip: If fresh pineapple is not available, use pineapple canned in its own juice