Spanish Pork With Pineapple

50 g/2 oz polyunsaturated margarine
1.5 kg/3 lb lean boneless pork, cut into
3.5 cm/11/2 inch cubes
1 tablespoon sugar
3 tablespoons unbleached white flour
salt
freshly ground black pepper
2 onions, peeled and chopped
450-750 in1/3/4-11/4 pints beef stock
1 teaspoon coriander seeds, soaked in 2
tablespoons warm water
1 clove garlic, peeled and chopped
1 teaspoon crushed chilli chipotle (or other chilli
Pepper)
2 tomatoes, skinned, seeded and coarsely
chopped
225 g/8 oz fresh pineapple, peeled, cored and
coarsely chopped
2 medium yams or sweet potatoes, peeled and
diced

Heat the margarine in a heavy frying pan and sauté the pork, turning frequently, until browned on all sides. Using a slotted spoon, transfer to a large flameproof casserole. Sprinkle with sugar and cook, stirring constantly, over a very low heat for 3 to 5 minutes, or until the sugar dissolves completely. Add the flour, salt and pepper to taste and cook, stirring, for 5 minutes. Remove from the heat. Add the onions to the fat remaining in the frying pan and sauté until transparent and soft, but not brown. Add the stock, stirring well to scrape any sediment from the bottom of the pan, and bring to the boil. Lower the heat.

Strain the liquor from the coriander seeds and mix the liquor with the garlic and crushed chilli, then add to the pan. Add the tomatoes and cook for 5 minutes, stirring to blend. Pour over the pork cubes and bring to the boil. Cover and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 11/2 to 2 hours or until tender.

Using a slotted spoon, remove the meat and set aside. Strain the gravy into a large container and skins off excess fat. Return the meat to the casserole and add the gravy with the remaining ingredients. Return to the oven for 20 to 25 minutes, until the fruit and vegetables are tender. SERVES 6