An easy and tasty sweet-and-sour pork stew using balichão, similar to porco balichão tamarindo but with pineapple.

1 lb 2 oz | ½ kg pork diced
2 tbsp liquid tamarind liquid or 1 tbsp paste mixed with water
2 tbsp balichão
1 tin of pineapple pieces
¾ stick of jagra

2 garlic

 ⁽¹⁾ See also Porco Balichão Tamarindo

⁽²⁾ Slab of brown sugar or cane sugar available from Asian shops.

Sauté the garlic, balichão and tamarind for 2 mins, then add the diced pork and fry for 2 mins.

Add the pineapple juice and enough water to just cover the pork.

Boil until the pork is soft.

Then add the pineapple and jagra. Stir until the jagra dissolves then simmer for about 5 mins. This will also thicken the sauce.

Taste, if needed add a little more jagra, if too sweet add a little salt.