Pork and Pineapple Casserole
1 ½ lbs boneless pork
cup cornflour
½ tsp five spice powder
2 tbsps oil
1 large onion, finely chopped
2 cups can pineapple pieces in natural juice
1 cup chicken stock
1 tbsp tomato paste
1 tbsp soft brown sugar
1 tbsp white vinegar
1 small green capsicum, finely chopped
1. Preheat oven to warm 315ºF/160ºC. Trim meat of fat and sinew. Cut into 1¼inch/3cm cubes.

2. Combine cornflour and five spice powder on a sheet of greaseproof paper, toss meat lightly in seasoned flour; shake off excess. Heat oil in heavy-based pan. Cook pork quickly, in small batches, over medium-high heat until well browned; drain on paper towels. Transfer meat to an 8-cup capacity casserole dish.

3. Add onion to pan and cook over medium-high heat for 2 minutes. Drain pineapple, reserve juice. Add onion and pineapple pieces to pork in casserole dish.


4. Pour over combined pineapple vinegar. Cover and cook for 1 hour. Add capsicum, stir to combine and cook for another 30 minutes.

     Serves 4 to 6.