Slow-cooked meat done fast with this Mexican-inspired pork and pineapple stew done in the Tefal Cook4me+. Whip up this sweet and savoury dish on a weekend and you'll easily have some leftovers for your weekday meals. Muy delicioso!

Chef: Justine Schofield
45 minutes - 2 hours 30minutes


1.5kg pork neck (scotch),cubed
2 tbsp plain flour
250g frozen pineapple pieces
3 tbsp extra virgin olive oil
1 brown onion, diced
3 garlic cloves roughlychopped
2 long red chillies, cut in half
2 tsp salt
2 tsp freshly ground pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp cumin seeds
¼ cup apple cider vinegar
500ml chicken stock

Cooked rice, to serve
Coriander, avocado and lime, to garnish 


Dust the pork pieces in flour.

In the pressure cooker or a heavy based potheat 1 tablespoon of olive oil to medium high heat. Brown cubes of pork in batches. Then set aside.

In the same pot, add in remaining 2 tablespoons of olive oil and sweat onion, garlic and spices until fragrant and softened. Add in half the pineapple, chilli, vinegar, stock and season to taste. Stir to combine. Return pork to the pot and cook covered on a low simmer for 1 hour 30 minutes to 2 hours, or 45 minutes if using a pressure cooker. Add a splash ofwater if needed.

Serve stew with some cooked rice and garnish with coriander, avocado and a squeeze of lime juice.

This recipe was cooked using the Tefal Cook4me+ Multicooker & Pressure Cooker. To know more about the product and the Cook4me+ range, please click here.

Sep 10, 2020
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