Sweet. Spicy. Cooked with House On A Hill’s signature meat seasoning, the heat of this apple pineapple pork stew comes from chilies and ginger.
Apple Pineapple Pork Stew
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
- 750 grams pork shoulder skin discarded
- 5 teaspoons House On A Hill's Herb Salt (Meat Seasoning) divided
- 2 bird's eye chilies
- 1 one-inch knob ginger
- 1 onion
- 2 apples we used Granny Smith
- 1/2 cup all-purpose flour
- 3 to 4 cups cooking oil for deep frying
- 2 cups pineapple juice unsweetened
- 1 cup pineapple chunks
- sliced scallions to garnish
- sliced bird's eye chili to garnish
Rinse the pork and dry with paper towels.
Cut the pork into two-inch wide strips then cut each strip into 1/4-inch slices.
Place the pork in a mixing bowl. Sprinkle in 4 teaspoons House On A Hill's Herb Salt (Meat Seasoning). Mix well. Marinate for 30 minutes.
Slice the chilies.
Peel and grate the ginger.
Peel and roughly chop the onion.
Core the apples and chop.
In a large resealable bag, mix the flour with the remaining meat seasoning. Add the marinated pork slices. Shake to coat each piece lightly with flour.
Heat the cooking oil in a frying pan.
Fry the floured pork slices, in batches if necessary, until a bit crusty and lightly browned. Scoop out and drain on a stack of paper towels.
Pour off the cooking oil leaving only a tablespoonful.
Reheat the cooking oil and saute the onion, chilies and ginger until aromatic.
Add the chopped apples and pork to the pan.
Pour in the pineapple chunks and juice.
Stir everything and bring to the boil. Lower the heat, cover the pan and simmer for 45 to 55 minutes or until the pork is tender and the sauce is thick.
Transfer the cooked apple pineapple pork stew to a serving bowl. Garnish with scallions and sliced chili before serving.