Slow-cooked pineapple pork with green vinagrete
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Kim Lightbody
Slow-cooked pineapple pork with green vinagrete
This dish is intentionally as hands-off as possible – there’s no marinating or searing of meat involved; everything just goes into the pot at the same time and a few hours later you have delicious fall-apart meat that’s spiced from the cinnamon and Scotch bonnet and sweet from the pineapple. If you like, serve this with rice, flatbreads [if not avoiding gluten] or soft corn tortillas
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
580Kcal
Fat
21gr
Saturates
5gr
Carbs
37gr
Sugars
35gr
Fibre
3gr
Protein
56gr
Salt
0.5gr
Ixta Belrage
Ixta Belfrage began her career at Yotam Ottolenghi’s NOPI restaurant before spending five years in his test kitchen and co-authoring his book Flavour. Inspired by her Brazilian, Italian and Mexican background, she has since written two cookbooks of her own - Mezcla and Fusão. She lives in east London.
See more of Ixta Belrage’s recipes
Ixta Belrage
Ixta Belfrage began her career at Yotam Ottolenghi’s NOPI restaurant before spending five years in his test kitchen and co-authoring his book Flavour. Inspired by her Brazilian, Italian and Mexican background, she has since written two cookbooks of her own - Mezcla and Fusão. She lives in east London.
See more of Ixta Belrage’s recipes
Ingredients
- 1kg skinless, boneless pork shoulder joint, trimmed and cut into 7cm pieces
- 180g extra-ripe fresh pineapple, diced
- juice of 1 lime
For the sauce
- 1 litre pineapple juice
- 1 tbsp ground urucum (or make your own by combining 1 tsp sweet paprika, 1 tsp sumac and 1 tsp ground black pepper)
- 1 onion, thinly sliced
- 4 garlic cloves, peeled
- 2 cinnamon sticks
- 1 Scotch bonnet chilli
- ½ tsp sweet paprika
- 1 tsp ancho or chipotle chilli flakes
- 1 tbsp rice vinegar
- ½ tbsp fine sea salt
- ½ tbsp mixed peppercorns, crushed
For the vinagrete
- ½ x 30g pack coriander, finely chopped
- ½ onion, finely chopped
- 1 green chilli, finely chopped
- 4 tbsp olive oil
- 2 tsp rice vinegar
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3½. Put the pork and all of the ingredients for the sauce into a 30cm lidded casserole pot. Mix well, then cover the pork with a circle of baking paper and fit the lid. Transfer to the oven for 2½ hours.
- Increase the oven temperature to 210°C, fan 190°C, gas 6½. Remove the pot from the oven and discard the greaseproof paper, then add the pineapple. Stir gently, and return to the oven. Cook, uncovered, for 20 minutes, until the meat has browned and the pineapple is soft. Squeeze then remove the Scotch bonnet and give everything a stir. Leave to rest for 15 minutes.
- Meanwhile, make the vinagrete by mixing the coriander, onion and chilli with the oil, vinegar and some salt. Squeeze the lime juice over the pork, spoon over the vinagrete and serve.
