Pork Casserole with Butternut Squash and Pineapple
2 tbsp plain flour
1 large pinch dried chilli flakes
900g shoulder of pork, diced
6 tbsp sunflower oil
1 onion, chopped
1 clove garlic, crushed
2 carrots, peeled and sliced
½ butternut squash, peeled and sliced
400g pack pineapple chunks
300ml chicken stock
2 – 3 tbsp freshly chopped coriander
Pre-heat the oven to 180°C (160°C if using a fan oven) Gas Mark 4.
Mix together the flour, salt, pepper and chilli. Coat the pork with the seasoned flour. Spoon half of the sunflower oil into a medium sized metal casserole dish and heat. Brown the meat in batches. Remove the meat from the pan and add the remaining oil, heat through and fry the onions until soft. Add the garlic and continue to cook for about a minute. Return the meat to the pan and add the carrots, squash and pineapple, together with any juice from the pack. Add the stock and bring to the boil. Place into the oven for about 2 hours, or until tender. Remove from the oven and stir the coriander through. Serve with steamed rice or mashed potatoes.