Puerco de la Costa with Pineapple

AuthorBen WatsonCategory, ,

In Mexico there are whole genres of pork and pineapple recipes that come under the rather broad name of puerco de la costa (which translates as 'pork in the costal style). This is one of mine from a few years back, that came to mind again after our shops started stocking some particularly good fresh organic pineapples. If you want something a bit more 'bulked out' you can add lentils - just pop them in alongside the sweet potato. Or serve with rice as we've done here. Alternatively, if you cook off a little more of the liquid, this makes a fantastic filling for tacos or tortillas.

Yields1 Serving
 3 tbsp sunflower oil
 300 g diced pork
 2 tsp sugar
 1 tbsp flour
 1 tsp coriander seeds
 1 garlic clove
 pinch smoked paprika
 2 onions, finely chopped
 600 ml stock
 2 tomatoes, peeled
 2 small sweet potatoes, diced
 250 g fresh pineapple, chopped
 Fresh coriander, chopped, to serve
 salt & pepper
1

Preheat the oven to 180°C/gas 4

2

Heat the oil and sauté the pork until brown, then transfer to a casserole dish. Sprinkle the sugar on the pork and gently cook, stirring occasionally, until it has melted.

3

Add the flour, season with salt and pepper and continue to stir and cook for a further 5 minutes. Set aside. Grind the coriander, garlic and paprika together in a pestle and mortar.

4

Reheat the oil in the frying pan and cook the onion until transparent and soft. Add the stock, ground spices and tomato and simmer for 5 minutes., scraping the bottom of the pan to incorporate anything that's stuck.

5

Add the pork to the casserole, bring to a simmer then bake in the oven for an hour.

6

Meanwhile, put the sweet potato in a saucepan, cover with water and simmer until al dente.

7

Add the pineapple and sweet potato to the casserole, gently stir in and return to the oven until everything is tender. If it looks a bit too liquid, then take the lid off - if it's too dry add more water.

8

Serve with rice and some chopped coriander.

Ingredients

 3 tbsp sunflower oil
 300 g diced pork
 2 tsp sugar
 1 tbsp flour
 1 tsp coriander seeds
 1 garlic clove
 pinch smoked paprika
 2 onions, finely chopped
 600 ml stock
 2 tomatoes, peeled
 2 small sweet potatoes, diced
 250 g fresh pineapple, chopped
 Fresh coriander, chopped, to serve
 salt & pepper

Directions

1

Preheat the oven to 180°C/gas 4

2

Heat the oil and sauté the pork until brown, then transfer to a casserole dish. Sprinkle the sugar on the pork and gently cook, stirring occasionally, until it has melted.

3

Add the flour, season with salt and pepper and continue to stir and cook for a further 5 minutes. Set aside. Grind the coriander, garlic and paprika together in a pestle and mortar.

4

Reheat the oil in the frying pan and cook the onion until transparent and soft. Add the stock, ground spices and tomato and simmer for 5 minutes., scraping the bottom of the pan to incorporate anything that's stuck.

5

Add the pork to the casserole, bring to a simmer then bake in the oven for an hour.

6

Meanwhile, put the sweet potato in a saucepan, cover with water and simmer until al dente.

7

Add the pineapple and sweet potato to the casserole, gently stir in and return to the oven until everything is tender. If it looks a bit too liquid, then take the lid off - if it's too dry add more water.

8

Serve with rice and some chopped coriander.

Puerco de la Costa with Pineapple
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