#Pork and #Pineapple #Stew #Recipe 1 - 2 tbsp bacon fat (or any other fat/ oil of your choice) 2 lb (1kg) stewing pork, cut into 1 inch (2.5 cm) cubes 1 tbsp coconut aminos ½ tsp sea salt ¼ cup cassava flour (optional) ½ tsp ground cloves ½ tsp ginger powder ½ tsp turmeric powder 1 large onion, sliced into wedges 2 large cloves garlic, chopped 1 tsp ground cinnamon (or a 3 inch cinnamon stick) 1 cup bite-sized pineapple chunks (equivalent to ¼ pineapple) 1 bay leaf 2 tbsp kumquat jam (Alternatives: sugar-free marmalade or pitted and chopped dates) 1 cup bone broth 1 bunch Swiss chard, stems separated from leaves (stems finely chopped, leaves halved lengthwise and cut into 1 inch thick strips) Marinate the pork cubes with the coconut aminos, sea salt, cassava flour, ground cloves, ginger powder and turmeric powder for approximately 1 hour (you can also marinate just before cooking but the flavour will be less apparent in the meat) INSTANT POT METHOD Press saute and heat up the Instant Pot until the display reads Hot Add the fat to melt, then add the onions and saute for a minute or so, followed by the garlic, until the onions are translucent and the garlic is fragrant Remove onions and garlic and set aside Add another tablespoon of fat/ oil if necessary, and brown the marinated pork cubes in batches Set the pork cubes aside and deglaze the pot with the bone broth Return the pork, onions and garlic to the pot Stir in the cinnamon, pineapple chunks, finely chopped Swiss chard stems, bay leaf and kumquat jam Seal the Instant Pot and set the valve to sealing Select Meat/ Stew setting for 35 minutes Once the Instant Pot beeps and the cooking time is up, do a quick release by turning the sealing valve to vent (watch out for the steam!) Select saute setting and add in the Swiss chard leaves Simmer until the leaves are cooked and the gravy is slightly thickened (you may also thicken it further by adding an arrowroot starch slurry of approximately 1 tsp arrowroot starch mixed in 2 tsp water) Remove bay leaf, season to taste and enjoy! STOVE TOP METHOD Heat a heavy bottomed pot over medium heat Add the fat to melt, then the onions and saute for a minute or so, followed by the garlic, until the onions are translucent and the garlic is fragrant Remove onions and garlic and set aside Add another tablespoon of fat/ oil if necessary, and brown the marinated pork cubes in batches Set the pork cubes aside and deglaze the pot with the bone broth Return the pork, onions and garlic to the pot Stir in the ground cinnamon, pineapple chunks, finely chopped Swiss chard stems, bay leaf and kumkuat jam Bring to a rapid simmer, cover and simmer at a low heat for about 45 minutes to an hour, or until the pork is tender Uncover and stir in the Swiss chard leaves, increasing the heat slightly to allow the stew to simmer until the leaves are cooked and the gravy is slightly thickened (you may also thicken it further by adding an arrowroot starch slurry of approximately 1 tsp arrowroot starch mixed in 2 tsp water) Remove bay leaf, season to taste and enjoy!
Posted on: Tue, 06 Jan 2015 20:00:01 +0000
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