Pork cheeks with spicy pineapple


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 1 pineapple
  • 4 French shallots
  • 2 tomatoes
  • 1 mild chilli
  • 1 kg pork cheeks
  • 1 tablespoon sunflower oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 2 onions
  • 400 ml coconut milk
  • Salt and pepper
  • Juice of 1 lime
  • 1 bunch coriander

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.