Manchamantel de Cerdo y Piña (Pork and Fruit Stew)
A red chilli stew of pork shoulder with pineapple, apple, plantain and sweet potato. Its name means tablecloth stainer, and it earns it.
- Time1 hr 50
- LevelMedium
- Costabout £2.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the chillies in a dry pan for 20 seconds each side. Soak them in hot water for 20 minutes, then drain.
20 min - 2
Season the pork with half the salt and brown it in 1 tbsp of the oil in a casserole for 8 minutes. Pour in the stock, cover, and simmer gently for 40 minutes.
40 min - 3
While it cooks, char the tomatoes, onion and garlic in a dry pan for 8 minutes until blackened in places. Blend with the chillies, cinnamon, cloves, oregano, vinegar and 200 ml of the cooking liquid from the pork until smooth.
8 min - 4
Pour the sauce into the pot and add the sweet potato. Simmer, half covered, for 20 minutes.
- 5
Fry the plantain in the remaining oil for 3 minutes each side until golden. Add it to the stew along with the pineapple and apple.
- 6
Cook for another 10 minutes until the fruit is soft but still holding its shape and the sauce is rich and red. Add the remaining salt to taste and serve with rice or warm tortillas.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.