Caribbean Pork and Pineapple Curry

• 1kg pork loin
• 3 tablespoons plain flour
• 1 teaspoon salt
• 3 tablespoons oil
• 1 large chopped onion
• 1/2 tablespoons 'Poudre de Colombo' or medium curry powder
• 1 tablespoon paprika
• 300ml chicken stock
• 2 dried red chillies
• 1 teaspoon worcestershire sauce
• 400g can pineapple cubes in natural juice
• 2 bay leaves

Trim any excess fat off the pork and cut into 2cm cubes. Mix together the flour and salt, then toss the pork pices in the mixture until coated.

Heat 2 tablespoons of the oil in a frying pan and brown the meat gently on all sides.

Transfer to the rice cooker bowl. Heat 1 tablespoon oil in the pan, add the onion and gently fry for about 5 minutes until transparent.

Add all the remaining ingredients and bring to the boil. Transfer to the rice cooker bowl and mix well

close the lid, select slow cooking mode, the cooking time (within the range 6-8 hours) and press Start. After cooking discard the bayleaves and whole chillies