I was set a challenge. I was going to star in my very own personal episode of “Ready, Steady, Cook”.
There was a 700g lump of pork in the freezer to be used up, apparently, as well as a pineapple that had been bought on the spur of the moment (read:without a clue as to what she was going to do with it) by Paleovirtus Jr.
There you go, mate. No later than 7 pm if you please. Have fun.
Seeing as I had onions, garlic, ginger, and a Jalapeño going begging, this task I had been given was only ever going to end one way.
All that was needed to round off the ingredients list was a lusciously thick tin of organic coconut cream, and we were all aboard the Curry Express, first stop – Tasty Town.
Seeing as this time I was also cooking for someone who was not so tolerant of the hot stuff, I decided to play it safe, toning down the amount of fresh chilli and the intensity of the curry powder used.
The result was sweet and creamy, but still with a noticeable capsaicin hit – a poke in the arm rather than a slap in the face, true, but you can’t win ’em all.
Next time there’ll be a large Habanero and a couple of teaspoon’s worth of extra hot chilli powder going in.
For comparative purposes, of course.
Pork and Pineapple Curry
- about 700g boneless pork fillet
- 1 pineapple, peeled, cored, and cut into chunks
- 2 medium onions, finely chopped
- 5 cloves of garlic, minced
- a 2 inch piece of ginger, peeled and finely chopped
- a Jalapeño chilli, finely chopped
- 400ml coconut cream
- 4 tbsp mild curry powder
- olive oil – see Notes
- Cut the pork into strips about the same size as your little finger. Set aside.
- Heat about 4 tbsp of olive oil in a large non-stick pan. Add the onion, and stir fry until soft, about 5 minutes. Add the ginger and chilli, and continue to stir fry for a further 2 minutes.
- Add the garlic and the curry powder. Stir fry for a further 2 minutes, adding a splash of hot water if anything threatens to stick or burn.
- Add the coconut cream and pineapple to the pan, plus the water you naturally enough used to rinse out the tin, not wanting to waste a single gram of that coco-nutty goodness. Bring the sauce up to a low simmer, and cook for 15 minutes, or until the sauce has reduced somewhat, and is not overly thin.
- Add the pork strips, and stir well. Return to a low simmer, and cook until the pork is just cooked, i.e. when it has lost its raw, pink colour and is white when cut in half. Depending on exactly how hot the sauce is, you should be checking the pork for doneness after the 5 minute mark or thereabouts.
- When the pork is thoroughly cooked to your satisfaction, remove the pan from the heat. Serve, together with cauliflower rice.
I made this curry during the tail-end of our Christmas holidays, while staying with family, which meant that I was away from home and my better-stocked-for-this-kind-of-thing cupboards. That, amongst other things, meant no coconut oil, which really should be your first fat of choice when making this dish, if possible.