Caramelized Pork with Spice

Step 1:Cut the pork tenderloin into bite sized pieces. Fry them in a thick based pan with a dash of oil for approximately 5 minutes until they begin to brown. The meat should remain rare.

Step 2:In a separate bowl, prepare the stock. Dissolve the stock cubes in 2 cups of hot water. Add the allspice, ginger and soy sauce. Mix together and put aside for later.

Step 3:Wash the pan you used to fry the meat. Heat the sugar with ¼ cup of water to make the caramel. As soon as the caramel turns a brown colour, pour in the stock. The caramel will harden quicky. Continue to stir, gradually adding the stock to dilute it.

Step 4:As soon as the caramel is fully dissolved in the stock, add the meat, making sure it is entirely covered by the stock. Cook on a high heat, stirring regularly to ensure the meat does not stick. When the water has evaporated to leave a spicy caramelised syrup, the dish is ready. Make sure you cook over a high heat to ensure the water evaporates quickly.

Step 5:Serve with creole rice. When the rice is cooked, drain and mix in the pineapple chunks at the last minute.