Pineapple pork shoulder is a recipe that mixes sweet and savory flavors. Pork is very present in the Martinican diet, especially at Christmas, you will find it in several local recipes. This is a great opportunity to combine pineapple with one of the most common fruits throughout the year in Martinique.
Ingredients
For 8 servings:
- 1 pork shoulder
- 2 pineapples
- 3 feet of cives
- 2 leeks
- 2 onions
- 4 cloves of garlic
- 2 tomatoes
- 4 tablespoons of sugar
- 10 cl of vinegar
- 10 cl of oil
- 1 glass of white wine
- 1 tablespoon of potato starch
- Parsley
- Thyme
- Cloves
- Salt
- Pepper
Preparation
- Before cooking, remove the fatty parts, generally the white parts, and cut the shoulder into pieces of about 5 cm.
- In a casserole dish put the pieces of the pork shoulder with the leeks, the bouquet garni, an onion, and the cloves and pressed garlic.
- Salt and pepper then sprinkle with a glass of white wine.
- Leave to cook for 30 minutes.
- Peel the pineapple, removing the core and cut it into pieces.
- Mix the pineapple.
- In a previously oiled pan, brown a chopped onion.
- Once returned, pour in the sugar and stir until the sugar caramelizes.
- Pour the vinegar over the pineapple flesh and stir.
- Add the tomatoes cut into pieces.
- Add the pieces of pork and the equivalent of two cooking ladles.
- Braise in the oven for 20 minutes, basting frequently.
- Sprinkle the pieces of meat with sugar and let it caramelize in the oven.
- Pass the juice through a sieve to which you will add a tablespoon of potato starch.
- Once cooled, you can serve!