Pork, Pineapple and Coconut Curry

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Pork, Pineapple and Coconut Curry

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‘Brought to you by Nuffnang and Australian Pork

As you know, I am a thrifty, conscious, whole-foods focused cook, and we always have lots of tastes and many colours of the rainbow at the table each night.

When eating meat, we only choose free-range. The paddock to plate philosophy is one that I was raised on (in Gippsland) and won’t sway from today.

Which is why, when we make pork dishes at home, we always choose Australian free-range pork. 

I know you’re also more conscious of where your pork comes from and the pork industry has many farms that are leading the way in terms of sustainable farming practices, and free-range pork farms are growing in popularity – especially with chefs and butchers who buy direct to ensure the freshest and best pork cuts are served to their customers.

Free-range pork, pineapple and coconut curry.

Free-range pork, pineapple and coconut curry.

This makes me a very happy cook and makes for a very happy dining table.

Like some girls dreamt of white picket fences or wedding dresses, I dreamed I would one day have a family that would all sit around a dining table at night and eat together, chatting happily about the day that was had. Laughing, enjoying, and connecting. 

I LOVED watching the Brady Bunch, and fantasised I was sitting next to the step-brother Greg – who I may have had a bit of a crush on.  Didn’t you?

Nearly 30 years later and this type of family dinner is exactly what we’ve created here at ‘Castle Nicholls’ each night.  (Albeit sometimes there are toddler squabbles, food smeared on tables, chairs, faces and walls, and the family dog is trying to steal our ‘nom’ right off our forks.)

Our favourite family ritual also occurs at the dinner table.

We have a gratitude journal that we keep on the table with a pen and have written in each day for over a year now, including the whole family.

We ask everyone at the table each evening for what they are most grateful for. Over time, this has led us to a greater sense of fulfilment in our family and many laughs as we attempt to understand and write down the ‘gratitudes’ of a 3 and nearly 6 year-old.

This exercise is incredibly powerful for cultivating gratitude for all areas of our lives.

Studies have shown that it’s much more powerful to document your gratitude than it is to simply think it or speak out loud. 

I’ve shared some pictures here of our current gratitude journal. Yes, it’s true. Ruby was grateful for my cooking and broccoli and friends she met at Bunnings.

Free-range pork, pineapple and coconut curry.

Our gratitude journal, which is a nightly ritual we have in our family.

When we have guests over for dinner, we ask them too, and include them in our journal for the night, and have never met a person yet who didn’t think this was a pretty special habit we have going. It’s nice to be involved in a sharing of gratitude, especially around a shared table, with plates of delicious, healthy, colourful food.

Yes, I cannot forget the food. So back to that pork I was talking about…

This last week, we used delicious Australian pork to make my famous (but never before shared with you) ‘Pork, pineapple and coconut curry’.

As you can see, it is a beautiful dish and one that can easily be made kid-friendly while you warm them up to spicier notes as they get older.

It’s actually an incredible simple dish that can be prepared in under 5 mins (+ rice cooking time), so is ideal for weeknights.

It’s also a yummy meal to take for work, as the flavours imbue overnight and become even more robust. All in all, a great pork dish!

Australian Pork Campaign 2

pork, pineapple and coconut curry

pork, pineapple and coconut curry

Recipe

Thai Red Pork, Pineapple and Coconut Curry

Serves 4

Ingredients

  • 1 tablespoon coconut oil or ghee
  •  1 brown onion, finely chopped
  •  500g pork fillet, thickly sliced (free-range ploise loves)
  •  2 tablespoons Thai red curry paste (Mae Ploy does an excellent one without vegetable oil which we highly recommend)
  •  270ml can coconut milk
  •  1 cup stock
  •  1/4 small fresh pineapple, peeled, cored, roughly chopped
  •  1 tablespoon lime juice
  •  Steamed rice or cooked quinoa to serve.
  • 2 tsp fish sauce (optional but delicious)
  •  1/4 cup fresh coriander leaves and diced red chilli to serve.

Method

  • Heat a large frypan over high heat. Add oil and stir to coat. Add onion and stir-fry for 3 minutes or until softened.
  • Add pork. Stir-fry for 3 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant.
  • Add coconut milk and stock. Bring to the boil. Reduce heat to a simmer, stirring occasionally, and allow to tenderise meat until your rice is cooked.
  • Add fish sauce, capsicum and pineapple. Simmer for 2 minutes or until heated through.
  • Stir in lime juice.
  • Spoon curry into serving bowls on top of cooked rice or quinoa.
  • Top with coriander and chilli.

Australian pork have an awesome giveaway for you.

1x winner will win a dinner up to the value of $250 at a restaurant near you. It’s as simple as sharing a pork dish in the comments section below that is a favourite of your family or friends for special occasions and why? And YAY, I get to see these too. 😉

To finalise your entry, let’s see how well you know the slogan for Australian pork. Complete the following hashtag in your comment: #g_tso_epo_konyo_rfo_k 

I can’t wait to see these pork dishes you love and help someone win a very special dinner valued at $250 near you!

The T’s and C’s for this competition are here. 

pork, pineapple and coconut curry

pork, pineapple and coconut curry

pork, pineapple and coconut curry

pork, pineapple and coconut curry

Pork, Pineapple and Coconut Curry was last modified: September 7th, 2016 by Alice Nicholls
 

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