Ingredients

• 3 tablespoons plain flour
• 1 teaspoon salt
• 1 kg lean pork, cubed (2 1/4 lb)
• 2 tablespoons oil
• 1 onion, large finely chopped
• 1 tablespoon curry powder
• 1 tablespoon paprika
• 1 1/4 cups chicken stock
• 2 dried red chilies (to taste)
• 1 tablespoon mango chutney
• 1 teaspoon Worcestershire sauce
• 1 (400 g) can pineapple chunks in syrup
• 2 bay leaves

Instructions

1. Mix flour and salt together and toss pork pieces in mixture until coated.

2. Heat oil in frying pan (skillet) and brown meat on all sides.

3. Transfer to crock pot.

4. Add onion to pan and saute until transparent.

5. Add all remaining ingredients to pan and bring to boil.

6. Cook on low for 5- 8 hours (depending on your crock pot) until tender.

7. Discard bay leaves and stir well.

8. Serve with rice.