- 1 onion
- 1 medium carrot
- 1 rib celery
- 1 medium red pepper
- 1/2 fresh pineapple
- 1 clove garlic, germ removed
- 2 small hot chile peppers (Thai or habanero)
- 2.2 lbs pork shoulder, not overly lean, cut into cubes
- 1 tbsp peanut oil (or olive or corn)
- 3/8 cup pure maple syrup from Canada
- 1/4 cup light soy sauce
- 1 cup water
- 1/4 cup fresh cilantro, chopped
- Salt and pepper
- Preheat oven to 180° C (350° F).
- Wash, peel, and dice vegetables and pineapple as evenly as possible into 1 cm (3/8 in) chunks. Chop garlic and the 2 hot peppers. Place in mixing bowl and set aside.
- Put a heavy-bottomed skillet onto high heat and sear the pork in oil until lightly browned. Season with salt and pepper. Transfer to a lidded oven-proof pot (suitable for braising) and set aside.
- Lightly sauté all the vegetables, pineapple, garlic, and peppers in a pan. Add the pure maple syrup and soy sauce. Season with salt and pepper.
- Add the water, bring to a boil, and pour the mixture into the braising pot with the pork. The liquid should reach a level about halfway up the meat and vegetables. If needed, add more hot water.
- Add the chopped cilantro. Bring to the boil again. Cover and place in the oven for 1½ hour.
- When the time is up, remove from oven, and check doneness. Adjust the seasonings and return to oven for up to 15 minutes, if necessary.
- Serve with basmati rice, Chinese fried noodles, or rice vermicelli garnished with julienned vegetables: carrots, celery, onion (red for added colour), peppers, etc.