Mexican Style Pineapple & Pork Stew

• 1.5kg pork neck (scotch), cubed
• 2 tbsp plain flour
• 250g frozen pineapple pieces
• 3 tbsp extra virgin olive oil
• 1 brown onion, diced
• 3 garlic cloves roughly chopped
• 2 long red chillies, cut in half
• 2 tsp salt
• 2 tsp freshly ground pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp cumin seeds
• ¼ cup apple cider vinegar
• 500ml chicken stock
• Cooked rice, to serve
• Coriander, avocado and lime, to garnish

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This recipe was created in partnership with Everyday Gourmet.

Dust the pork pieces in flour.

In the pressure cooker or a heavy-based pot heat 1 tablespoon of olive oil to medium-high heat. Brown cubes of pork in batches. Then set aside.

In the same pot, add in remaining 2 tablespoons of olive oil and sweat onion, garlic and spices until fragrant and softened. Add in half the pineapple, chilli, vinegar, stock and season to taste. Stir to combine. Return pork to the pot and cook covered on a low simmer for 1 hour 30 minutes to 2 hours, or 45 minutes if using a pressure cooker. Add a splash of water if needed.

Serve stew with some cooked rice and garnish with coriander, avocado and a squeeze of lime juice.