Food + Me = Life

Pineapple pork and kumara casserole for dinner tonight, thanks to the slow cooker for doing most of the work. Nice change to your usual beef casserole! I served mine with basmati rice however my partner had buttered toast either way this casserole  will sure please a crowd.

Pineapple Pork and Kumara Casserole

Ingredients:
500gm pork dice
1x tin pineapple chunks
2 cups orange kumara, chunky dice
1 red onion, sliced
2 cup red pepper, chunky dice
2 celery stalks, rough chop
4 garlic cloves, rough chop
1 tsp crushed ginger
1 cup vege stock
2 tbsp cider vinegar
1 tsp salt
1/2 tsp cracked pepper
2 tsbp cornflour + 2 tbsp cold water into a slurry

Method

1. Turn slow cooker onto high and add tin of pineapple including the juice.
2. Heat fry pan over a medium to high heat add sliced onion, peppers, ginger and garlic sauté until browned add to slow cooker with kumara as well.
3. Season pork pieces and add 1 tbsp oil to fry pan and brown each side. do this in batches to avoid stewing.  Add to slow cooker with diced celery.
4. Cook on high for 3 hours or low for 6 hours.
5. After 3 hours make cornflour slurry and pour into casserole stirring well, cook out for 5 minutes and serve with chopped celery leafs.
6. You can serve with rice or buttered toast both ways you with thoroughly enjoy.