INGREDIENTS
800 g
Pork shoulder
1
Coriander and lime
2
Garlic gloves
1
2 cm piece Ginger
1
small slice Ginger
450 g
Pineapple, ripe
1
Spanish onion
400 milliliters
Coconut milk
1 tbsp
Soy sauce
60 milliliters
Tomato sauce
400 g
Jasmine rice
1/2 tsp
Allspice, ground
1 tbsp
Brown sugar
1/2 tsp
Paprika, smoked
1 tbsp
Malt vinegar
80 milliliters
Pineapple juice, fresh