Pork and Pineapple Stew
Author: 
Serves: 6 servings
 
A hearty stew of pork and pineapples, flavoured with warming AIP-compliant spices. A great way to pack in plenty of leafy greens in a meal!
Ingredients
  • 1 - 2 tbsp bacon fat (or any other fat/ oil of your choice)
  • 2 lb (1kg) stewing pork, cut into 1 inch (2.5 cm) cubes
  • 1 tbsp coconut aminos
  • ½ tsp sea salt
  • ¼ cup cassava flour (optional)
  • ½ tsp ground cloves
  • ½ tsp ginger powder
  • ½ tsp turmeric powder
  • 1 large onion, sliced into wedges
  • 2 large cloves garlic, chopped
  • 1 tsp ground cinnamon (or a 3 inch cinnamon stick)
  • 1 cup bite-sized pineapple chunks (equivalent to ¼ pineapple)
  • 1 bay leaf
  • 2 tbsp kumquat jam (Alternatives: sugar-free marmalade or pitted and chopped dates)
  • 1 cup bone broth
  • 1 bunch Swiss chard, stems separated from leaves (stems finely chopped, leaves halved lengthwise and cut into 1 inch thick strips)
Instructions
  1. Marinate the pork cubes with the coconut aminos, sea salt, cassava flour, ground cloves, ginger powder and turmeric powder for approximately 1 hour (you can also marinate just before cooking but the flavour will be less apparent in the meat)
  2. INSTANT POT METHOD
  3. Press 'saute' and heat up the Instant Pot until the display reads 'Hot'
  4. Add the fat to melt, then add the onions and saute for a minute or so, followed by the garlic, until the onions are translucent and the garlic is fragrant
  5. Remove onions and garlic and set aside
  6. Add another tablespoon of fat/ oil if necessary, and brown the marinated pork cubes in batches
  7. Set the pork cubes aside and deglaze the pot with the bone broth
  8. Return the pork, onions and garlic to the pot
  9. Stir in the cinnamon, pineapple chunks, finely chopped Swiss chard stems, bay leaf and kumquat jam
  10. Seal the Instant Pot and set the valve to 'sealing'
  11. Select 'Meat/ Stew' setting for 35 minutes
  12. Once the Instant Pot beeps and the cooking time is up, do a quick release by turning the sealing valve to 'vent' (watch out for the steam!)
  13. Select 'saute' setting and add in the Swiss chard leaves
  14. Simmer until the leaves are cooked and the gravy is slightly thickened (you may also thicken it further by adding an arrowroot starch slurry of approximately 1 tsp arrowroot starch mixed in 2 tsp water)
  15. Remove bay leaf, season to taste and enjoy!
  16. STOVE TOP METHOD
  17. Heat a heavy bottomed pot over medium heat
  18. Add the fat to melt, then the onions and saute for a minute or so, followed by the garlic, until the onions are translucent and the garlic is fragrant
  19. Remove onions and garlic and set aside
  20. Add another tablespoon of fat/ oil if necessary, and brown the marinated pork cubes in batches
  21. Set the pork cubes aside and deglaze the pot with the bone broth
  22. Return the pork, onions and garlic to the pot
  23. Stir in the ground cinnamon, pineapple chunks, finely chopped Swiss chard stems, bay leaf and kumkuat jam
  24. Bring to a rapid simmer, cover and simmer at a low heat for about 45 minutes to an hour, or until the pork is tender
  25. Uncover and stir in the Swiss chard leaves, increasing the heat slightly to allow the stew to simmer until the leaves are cooked and the gravy is slightly thickened (you may also thicken it further by adding an arrowroot starch slurry of approximately 1 tsp arrowroot starch mixed in 2 tsp water)
  26. Remove bay leaf, season to taste and enjoy!
Notes
Feel free to experiment with the spice quantities by reducing or increasing according to your preference. In this recipe, the amounts stated will yield a moderately flavoured dish.
Recipe by Provincial Paleo at http://www.provincialpaleo.com/pork-pineapple-stew/