Ingredients:
• 3 tbsp oil
• 2 onions, chopped finely
• 1-2 cloves garlic, crushed (to taste)
• 1 ½ tbsp paprika
• 1 tbsp seeded mustard
• 1 ½ cups chicken stock
• 1kg lean stewing pork, cubed
• ½ cup flour
• 450g tin of pineapple pieces, drained
• 1 large green capsicum, cored, seeded and cut into thin strips
• ½ cup drained EASIYO yogurt (4-5 hours)


Method:
Heat one tbsp of oil in pan. Add onions and cook until soft.
Add garlic, paprika, and mustard.
Cook 1 minute. Add stock.
Mix well and pour into a casserole dish.

Trim extra fat from pork. Coat meat with flour.
Heat remaining 2 tbsp oil in pan. Add pork and brown.
Drain onto absorbent paper.
Add pork to casserole dish.
Cover and bake in a moderate oven for 1 hour.

Add pineapple and simmer for another 30 minutes or until pork is tender.
Add capsicum and simmer for the further 5-10 minutes.

Remove from oven and add the drained yogurt tablespoon by tablespoon stirring well each time in one direction only until blended.
Reheat gently in oven before serving. Serve on a bed of rice or noodles.


Variations/Comments:
Always choose the leanest pork available and trim off and fat to render down for dripping.


SERVES 6-8