Ingredients
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3 tablespoons plain flour
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1 teaspoon salt
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1 kg lean pork, cubed (2 1/4 lb)
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2 tablespoons oil
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1 onion, large finely chopped
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1 tablespoon curry powder
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1 tablespoon paprika
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1 1/4 cups chicken stock
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2 dried red chilies (to taste)
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1 tablespoon mango chutney
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1 teaspoon Worcestershire sauce
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1 (400 g) can pineapple chunks in syrup
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2 bay leaves
Instructions
- Mix flour and salt together and toss pork pieces in mixture until coated.
- Heat oil in frying pan (skillet) and brown meat on all sides.
- Transfer to crock pot.
- Add onion to pan and saute until transparent.
- Add all remaining ingredients to pan and bring to boil.
- Transfer to crock pot.
- Cook on low for 5- 8 hours (depending on your crock pot) until tender.
- Discard bay leaves and stir well.
- Serve with rice.