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• 675 gm Stewing pork, trimmed and cubed
• 1 Small onion, quartered
• 1 Whole garlic clove
• Bouquet garni

Sauce

• 1 tblsp Chili powder
• 50 gm Blanched almonds
• 2 tblsp Vegetable oil
• 2 Large tomatoes, seeded and chopped
• 2 Garlic cloves, crushed
• 1 Large onion, chopped
• 2 Pimentoes (sweet red peppers)
• Salt and sugar to taste
• 1 tblsp Lime juice
• 2 Sour apples, peeled, cored and chopped
• 2 Thick slices fresh pineapple, cored and chopped

Method

Put the pork in a pot and just cover with water. Add the onion, garlic clove and bouquet garni and simmer until the pork is tender (about 30 minutes). Drain and reserve the liquid.

Fry the chili powder and almonds in the oil until brown. Drain, reserving the oil, and blend to a smooth paste with the tomatoes, garlic, onion, pimientos and a little of the stock.

Fry the paste in the reserved oil over a high heat until thick. Season with salt and sugar and add the lime juice. Add the pork, the fruit and enough stock to make the sauce slightly thick. Simmer until the apple is tender (about 10 minutes).