Hawaiian Pork Curry

Ok, so this is the best name I can come up with for this.  It is my take on a Cuban recipe I found, so much so, that I can't even find the original recipe in it anywhere.  Raven says it isn't really Cuban, but more Hawaiian and curry like.  Get your crock pot out and let this simmer all day!  This does get SUPER hot, so be careful, if you don't like food really spicy, cut the cayenne WAY back, like to maybe a 1/4 tsp.


1 1/4 tsp cayenne pepper
1 tsp minced garlic
dash black pepper
1/2 tsp ginger
1 tsp cumin
dash celery seed
1 TBS dehydrated onions
2 small jalapeno peppers, diced and seeds removed
1/3 c granulated sugar
1 1/2 TBS cornstarch
2 c uncooked long grain rice
1 can black beans
1 can pineapple chunks in juice
1 1/2 lbs boneless country style pork ribs

Cut up pork into 1 inch chunks and place in crock pot.  Drain juice from pineapple into the meat. (save the fruit in your fridge for the rice!) Add in the cayenne, ginger, cumin, black pepper, garlic, celery seed, onions, jalapenos, corn starch, 1/2 c. water and sugar.  Mix to combine and cook in crock pot on low setting for 8 hours.

Before serving, put 2 cups long grain rice into a pot with 4 cups water and start cooking.  Just before the rice is finished, stir in reserved pineapple chunks as well as the rinsed and drained black beans.

Serve pork mixture over the rice.

When you first get the meat stirred in with the spices, it will smell VERY garlic-y.  It will diminish slowly as it cooks. Keep milk close-this is super spicy with a little sweet at the end!  The spicy builds as you eat it too!