1 flameproof casserole dish
1 chopping board
1 serrated knife
Peel the pineapple, remove the eyes, and cut into small cubes.
Peel and finely chop the shallots; cut the tomatoes into cubes and the chilli into thin strips.
Sauté the pork cheeks in the oil in a flameproof casserole dish with the spices. Add the onions, tomatoes, chilli and pineapple, pour in the coconut milk and season with salt and pepper.
Cover and cook over low heat, stirring occasionally, for 1 hour 30 minutes. Sprinkle with lime juice and coriander leaves before serving.
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