Place the pork goulash into a bowl together with the cake flour and cumin and toss well to coat.
Heat oil in a large pan and brown the pork well.
Add the garlic and paprika and fry stirring constantly.
Add the mushrooms, KNORR Chicken Stock Pot and the pineapple chunks and juice.
Bring to the boil then reduce the heat then allow to simmer for 35 minutes, stirring regularly.
Mix the yoghurt and corn flour together to make a smooth paste and stir it into the dish then allow to simmer until the sauce has thickened.
Serve with brown rice or noodles.