Mauritian Pork & Pineapple Curry
Mauritian Pork & Pineapple Curry
Ingredients
For the Curry
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Mauritian curry powder
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can coconut milk, 13.5 ounces, full-fat
- 1 1/2 cups fresh pineapple, cut into 1-inch chunks
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving (Optional)
- as needed steamed basmati rice
- as needed naan bread
Instructions
- 1
Pat the pork cubes dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork in batches and brown on all sides. Do not overcrowd the pot. Remove the browned pork and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the Mauritian curry powder and cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Return the browned pork to the pot. Add the canned diced tomatoes (undrained) and coconut milk. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes, stirring occasionally, until the pork is tender.
⏱️ 25 min
- 6
Stir in the fresh pineapple chunks and continue to cook, uncovered, for another 5 minutes, or until the pineapple is heated through and slightly softened.
⏱️ 5 min
- 7
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
- 8
Serve hot with steamed basmati rice or naan bread, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Mauritian Pork & Pineapple Curry
For the Curry
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Mauritian curry powder
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1 can coconut milk, 13.5 ounces, full-fat
- 1 1/2 cups fresh pineapple, cut into 1-inch chunks
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving (Optional)
- as needed steamed basmati rice
- as needed naan bread
Instructions
- 1
Pat the pork cubes dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork in batches and brown on all sides. Do not overcrowd the pot. Remove the browned pork and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the Mauritian curry powder and cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Return the browned pork to the pot. Add the canned diced tomatoes (undrained) and coconut milk. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes, stirring occasionally, until the pork is tender.
⏱️ 25 min - 6
Stir in the fresh pineapple chunks and continue to cook, uncovered, for another 5 minutes, or until the pineapple is heated through and slightly softened.
⏱️ 5 min - 7
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min - 8
Serve hot with steamed basmati rice or naan bread, if desired.