Fijian Pork Pineapple Curry Recipes

SPICY PORK CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

PORK AND PINEAPPLE CURRY

Steps:

• In medium bowl, rub pork slices with 1 tablespoon curry paste. Pork can be marinated and refrigerated up to 1 day in advance.
• In 5-quart saucepot, heat oil on medium-high until very hot, but not smoking. Add pork. Cook 3 to 4 minutes or until starting to brown, stirring occasionally. With slotted spoon, transfer pork to medium plate; set aside.
• To same pot, add remaining 1 tablespoon curry paste. Cook 30 seconds, stirring. Add broth, coconut milk, cauliflower, zucchini, and 1/2 teaspoon salt, scraping up browned bits. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
• Meanwhile, from lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice; add to skillet, along with pineapple and pork. Cover and cook 6 to 8 minutes or until vegetables are tender and pork is cooked through (145 degrees F), stirring occasionally.
• While mixture cooks, reheat rice as label directs. Remove curry from heat. Stir in basil. Divide rice among 6 serving plates. Top with curry.

PORK AND PINEAPPLE COCONUT CURRY

Steps:

• Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
• Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
• Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
• Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
• Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.

PRAWN AND PINEAPPLE PERANAKAN CURRY

Steps:

• Prepare the curry paste. Slice out the eyes of the pineapple and cut into bite size pieces. Cut Thai baby aubergines into wedges. Peel of the skin of the galangal, turmeric and ginger. In a mortar and pestle, pound galangal, turmeric and ginger until it turns into pulp. Add a pinch of coarse salt to help the ingredients break down. Slice shallots and garlic, and adding them to the mortar little by little. Add bird's eye chillies for spice, to your taste. Pound until you achieve a curry paste-like texture. | You can substitute Thai baby aubergines for regular aubergine or eggplant. Just make sure you cut the eggplant into small wedges, of similar size to the Thai aubergine wedges in the video.
• Prepare the prawns. Peel off the shells from the tiger prawns, keep the heads on. Devein the prawns. Season the prawns by sprinkling a pinch of coarse salt.
• Cook curry. In a pot, pour in vegetable oil on high heat. Add in curry paste, dried chillies and stir on medium low heat. Add in 60ml water to avoid the paste burning. Squeeze the pineapple chunks so the juice comes out, before adding the pineapple into the pot. Add Thai baby aubergine wedges and stir for 30 seconds. Add the prawns. Tear up some kafir lime leaves by hand, and toss them into the pot. Add in 60ml coconut milk. Add in 60ml water (not seen) Once the curry starts to bubble, turn off the heat.

FIJIAN PORK & PINEAPPLE CURRY

Steps:

• Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant.
• Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine.
• Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender.
• Served on mashed kumara or steamed rice and top with a few roast cashew nuts.
• Serves 2.

PORK & PINEAPPLE CURRY

Steps:

• 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.