Those of you who love your slow cookers will enjoy this delicious recipe courtesy of Aussie Pineapples and developed by Dr Joanna McMillan.
It's even better served with brown rice, and extra veggies such as baby carrots, broccoli and fresh coriander.
Heat 1 tbsp of oil in a large frying pan and brown the pork in batches so that it does not stew, but seals the meat on all sides. Add the brown meat to the slow cooker pot*.
Heat the remaining oil and sauté the onion and garlic for 2-3 minutes. Add to the slow cooker pot.
Add pineapple, sweet chilli sauce and ˝ cup of water. Stir to combine, put on the lid and set timer to cook for 6-8 hours.
Serve on a bed of wholegrain rice and top with fresh coriander.
*Alternatively, if a slow cooker is not available, or oven cooking is preferred, cook in a covered dish in a pre-heated oven at 120°C. Cook for 2 - 2.5 hours.
Serve with steamed baby carrots, asparagus and broccoli. Handful of fresh coriander and wholegrain rice, to serve.
Makes 4 servings
| Prep Time: | 30 mins |
| Cooking Time: | |
| Ready in: | 400 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1242 kj |
| Calories | 297 kcal |
| Fat | 13 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 9 g |
| Total Protein | 34 g |
| Fibre | 3 g |
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