Caribbean Pork and Pineapple Stew

Freshly grated nutmeg, cinnamon, fennel and cumin all combine to make an aromatic island-inspired stew, who's flavor is enriched with coconut and sweetened with pineapple. Enjoy, mon.
2 lb pork shoulder, cut into 1-inch pieces
1 green pepper, sliced
1 orange pepper, sliced
1 yellow onion, peeled and sliced
3 cloves garlic, minced
1-inch fresh ginger, minced
1/2 tsp red pepper flakes, or to taste
1 tsp fennel seeds
1 tsp cumin seeds
2 tsp herbes de Provence, or dried thyme leaves
2 cinnamon sticks, or 1/2 tsp powdered
freshly-grated nutmeg, about 1/4 tsp (or equivalent, powdered)

1 28-oz can crushed tomatoes
1 13.5-oz coconut milk

2 cups fresh pineapple, cut into 1/2-inch pieces

Heat a few tablespoons canola oil in a large Dutch Oven or pot. Brown the pork in 2 to 3 batches. Do not crowd the pork or you will allow them to release too much water at once and end up with boiled pork. Searing over high heat with air around each piece is the trick. Remove the browned pork to a bowl as they are done.

Now add the onions and peppers to the pot with a bit more oil as needed.  Cook for about 8-10 minutes, to soften and begin to caramelize the veggies.

Add the garlic, ginger, red pepper, fennel, cumin and herbs de Provence and cook another 3-5 minutes. Salt and pepper to taste. Add the cinnamon and nutmeg and stir well.

Now add the tomatoes and the coconut milk and bring to a boil. Stir, reduce to a simmer and cover. Cook for about an hour, stirring every once in a while.

If possible, refrigerate overnight. If doing so, the next day warm up well over a low flame. Add the pineapple and cook at a simmer for about 10-15 minutes.

Serve with rice.

Serves 6-8.