Vark & Pynappel Bredie (Pork and Pineapple Stew)
Vark & Pynappel Bredie
There was always something quietly comforting about a pot of Vark & Pynappel Bredie on the stove — not because of any big occasion, but because it felt like the kind of meal that belonged to ordinary days. The kind of days when the old enamel pot came out without ceremony, the radio played softly in the background, and the kitchen felt warm even before the cooking began.
The pork would take its time, softening slowly until it yielded at the edge of a spoon, while the pineapple settled into the gravy and gave it that mellow brightness you only notice after the second bite. The stew thickened in its own unhurried way, turning glossy and golden, the sort of colour that made you think of late afternoon light on a farmhouse table. It wasn't a showy dish. It didn't need to be. It was the kind of bredie you ladled generously into deep bowls, knowing the leftovers would taste even better the next day. A meal that felt steady, familiar, and rooted in the kind of cooking where nothing is rushed and everything has a purpose.
Ingredients
- 500 g pork, cut into cubes
- Oil for frying
- 1 small onion, finely chopped
- 0.5 sweet pepper, chopped
- 1 garlic clove, crushed
- 1 tbsp fresh ginger, finely grated
- 1 whole clove
- 1 cinnamon stick
- 1 bay leaf
- 2 tbsp medium Rajah curry powder (or alternative)
- 1 cup uncooked rice
- 440 g tin pineapple pieces (with juice)
- 2 cups chicken stock
- 2 tbsp vinegar
- Salt and black pepper
Method
- Brown the pork cubes in oil in a heavy casserole on a medium heat.
- Add the onion, pepper, garlic, ginger and the whole spices; fry briefly.
- Stir in the curry powder and mix through.
- Add the rice and combine.
- Add the pineapple pieces and juice, the chicken stock and vinegar.
- Reduce heat and simmer for about 75 minutes until the pork is fully tender and the rice is cooked.
- Season to taste and serve with Mrs Balls chutney (or alternative) and sliced bananas.