Pork fillet and fresh pineapple chunks with onion, garlic, ginger and Zanzibar Curry blend
cooked in creamy coconut milk.
2-3 tbsp peanut or coconut oil
800g pork (preferably fillet), cut into chunks
1 large onion, finely chopped
1 tbsp crushed garlic
1 tbsp grated ginger
2 tbsp Spice Fusion Zanzibar Curry blend
1 small pineapple, cut into chunks
270ml can Ayam brand coconut milk
Heat 2 tbsp oil in heavy based-saucepan and fry pork in batches until sealed all over;
remove and set aside.
Add the onion to the pan (and more oil if necessary) and sauté for 3-4 minutes, then stir in garlic,
ginger and Zanzibar Curry blend and cook for a minute longer.
Return pork to the pan, add water to barely cover meat, cover with a lid, and bring
to the boil. Turn down heat and simmer for an hour.
Stir in pineapple pieces and coconut milk and cook, uncovered, for another 30 minutes,
or until sauce thickens and pork is tender.