Slow cooking really does pork a favour. It turns the meat soft and tender and gives the sauce plenty of time to come together properly. The pineapple lifts everything, adding a fresh, slightly sharp note so the curry never feels too rich. Curry powder and paprika bring gentle warmth without overpowering the dish, while a spoon of mango chutney ties it all together with just a hint of sweetness. Recipe compliments of Instant Pot.

Ingredients

• 3 tbsp plain flour
• 1 tsp salt
• 1 kg pork, cubed
• 4 tbsp olive oil
• 1 onion, chopped
• 1 tbsp curry powder
• 1 tbsp paprika
• 1 tbsp chilli powder
• 300 ml chicken stock
• 2 dried red chillies
• 1 tbsp mango chutney
• 1 tsp Worcestershire sauce
• 400 g can pineapple chunks in syrup
• 2 bay leaves

Method

1. Mix the flour and salt together, then toss the pork until evenly coated.
2. Select sauté and heat 2 tablespoons of the olive oil.
3. Brown the pork on all sides, then remove and set aside.
4. Add the remaining oil and sauté the onion until soft.
5. Return the pork to the pot and add all remaining ingredients.
6. Bring to a gentle boil, then cancel sauté.
7. Place the lid on, ensuring the valve is not set to seal.
8. Select Slow Cook on low and cook for 8 hours.
9. Discard the bay leaves and stir well before serving.
10. Serve hot with rice.