This is always better made the day before, so it is a great meal to take to the boat. The recipe comes from a local place on the harbour front called Zest. It is a simple dish so give it a go
Step 1 – Get a large pan heating with some oil in, your choice of oil, we tend to use olive oil for most of our cooking.
Step 2 – 500g of pork, we tend to use a good cut but leg or shoulder would be fine, cut into smallish cubes and start to colour on all sides
Step 3 – 1 medium onion cut quite smalll and 3-4 cloves of crushed garlic (we like garlic) - bang them in and stir a bit
Step 4 – teaspoon(ish) of paprika and a teaspoon of ground coriander and mix in as soon as the onion starts to colour
Step 5 – mix in a bowl/jug 200ml pineapple juice, 100ml red wine vinegar, 100ml ketchup, 50ml dark soy sauce and four desert spoons of sugar. Pour into the pan and simmer for 30-40 minutes, you judge how sticky you want it.
We reheat this in a pan, adding a little water to keep it how we like it, served up with mash in port or rice when on the hook and a huge spoonfull of crem freche - be warned, this is a very, very rich dish so you don't need a lot.
Big flavours with this rich dish, so it needs a big wine to go with it – our choice would be Cono Sur merlot which to taste is soft and fruity with an elegant structure. Easy to drink has pronounced blackberry aromas with light hints of toasted oak. This wine is a perfect pairing with any red meat dishes.