Instructions: Fry the onion and pork in the oil.

Stir in curry powder and flour and cook for 2 minutes.

Blend in stock puree and pineapple juice.

Bring to the boil and simmer for 1 hour or until the pork is tender.

Add the pineapple chunks and heat through.

Serve with mango chutney and poppadums

Serves 4

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