Try Dr Joanna Macmillan’s tasty slow cooked pork and pineapple recipe.
It’s full of flavour and super easy to make with a slow cooker.
2 tbsp extra virgin olive oil
600g pork neck, fat-trimmed and diced
1 red onion, sliced
2 garlic cloves, peeled and finely chopped
1/2 pineapple, skin and core removed,
chopped into small chunks
1/4 cup sweet chilli sauce
1/2 cup water
Steamed baby carrots, asparagus and
broccoli, to serve. Handful of fresh
coriander and wholegrain rice, to serve.
1 Heat 1 tbsp of the oil in a large frying pan and brown the pork in batches so that it does not stew, but seals the meat on all sides. Add the brown meat to the slow cooker pot*.
2 Heat the remaining oil and sauté the onion and garlic for 2-3 minutes. Add to the slow cooker pot.
3 Add the pineapple, sweet chilli sauce and 1/2 cup of water. Stir to combine, put on the lid and set timer to cook for 6-8 hours.
4 Serve on a bed of wholegrain rice, and top with fresh coriander.
*Alternatively, if a slow cooker is not available, or oven cooking
The Carousel thanks Dr Joanna McMillan from Australian Pineapples for this recipe.