Friday, June 5, 2009

Pineapple Pork Estofado


600 g pork, cut into serving portions
1/4 cup all-purpose flour
4 cloves garlic, crushed
1 onion, sliced
8 peppercorns
1 bay leaf
1 medium carrot, cubed
2 medium saba bananas, sliced and fried
1 green bell pepper, cut into strips
1 can (234g) Del Monte Pineapple Chunks, drained (reserve syrup)


1. Marinate pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/2 tsp pepper for 30 minutes. Reserved marinade. Dredge pork in flour and fry until golden brown. Set aside.
2. Saute' onion, garlic, pork. Season with 1 tsp salt, peppercorns and bay leaf. Add 1 cup water and marinade. Simmer until pork is tender.
3. Add carrots, bananas, Del Monte Pineapple Chunks and bell peppers. Simmer until carrots are cooked.

Makes 6 servings.

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